Pumpkin Puree
Author: Judy
Recipe type: Condiment
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 16
- 1 cup water
- 3 pounds pumpkin
- Wash pumpkin.
- Seed pumpkin
- Cut pumpkin into quarters
- Place trivet in your liner.
- Add 1 cup of water to the liner
- Place pumpkin pieces on trivet
- Secure and lock lid, placing the valve on sealing.
- Press manual or pressure cook and set time to 6 minutes
- Allow pot to come to pressure and process.
- When pot beeps allow to natural pressure release for 5 minutes then quick release pressure.
- remove pumpkin quarters and scrape into your mixing bowl or food processor
- Blend until smooth
- Measure 2 cups of pumpkin puree into zip top freezer bags and freeze flat for up to 6 months.
THM Guidelines for Pumpkin Puree:
Up to ½ cup in a FP or S meal
Use more generously in an E meal.
Serving size: 2 TBS Calories: 22 Carbohydrates: 6g Sodium: 1mg Protein: 1g Cholesterol: 0mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/pumpkin-puree-thm-e-s-fp/
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