Homemade Pumpkin Puree in Oven or Instant Pot
So, I love autumn. I love pumpkin everything. Pumpkin flavored goodies, pumpkin decorations, I’ll take pumpkin everything please.
I can’t say I like putting on a sweater and watching the leaves change color because we really don’t have those things here in sunny Florida. But we do have pumpkins! For me, it is officially autumn after I run my annual fall marathon. As a reward, I bake up some delicious pumpkin treats (honestly the medal is reward enough but any excuse to bake!)
The grocery stores get pumpkin fever too. Suddenly when October arrives, so does a little tower of pumpkin puree in cans. I often wonder if it is a new fresh batch of pumpkin puree or do they put out what they had leftover from last year first? Should I wait a few weeks to buy pumpkin puree so that I know it is fresh? Is it ever fresh? Is the can liner safe? Where was the pumpkin grown? What else is in that little can? Too complicated!
Pumpkins shouldn’t be complicated. So, today I bring you easy, vegetarian, healthy, vitamin rich, tasty, colorful pumpkin puree. This is a great recipe for DIY pumpkin puree that uses both of my favorite kitchen gadgets, my Vitamix and my Instant Pot!! I know some of you still don’t have an Instant Pot (why not by the way) so I included the oven method too. I have made this using both methods and they both turn out equally as wonderful. Place in a mason jar and store in the refrigerator or freeze it and keep it for another day when you are making a fabulous fall recipe. You won’t ever need to buy from the tower of canned mystery pumpkin puree again! Happy Autumn!!