Ingredients
- 1 ½ Cups Water
- 1 3-4 lb Sugar or Pie Pumpkin
Directions
- Cut hole in the top of the pumpkin and remove the seeds
- Pressure cook on high for 13 minutes then perform a 5 minute natural release
- Check if the pumpkin is tender, if not pressure cook on high for another 5 minutes, if it is remove and place to side and allow it to cool.
- Remove skin from pumpkin.
- Purée pumpkin with food processor or hand blender. Place in a container and refrigerate for 2 days or freeze for up to 3 months.
