About this recipe:After living for a few years in the United States, Halloween has become an institution at our house. And we carve pumpkins. To avoid binning the pumpkin flesh, I make it into a puree to use later for cheesecakes, pies, soups or muffins.
3 tablespoons caster sugar (optional)
1 pinch salt
1 pinch ground cinnamon
1 pinch ground nutmeg
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Method Prep:5min › Cook:20min › Ready in:25min
Cut the pumpkin with a sharp knife into slices lengthways, scoop out the seeds and fibres and cut away the peel. Cut the pumpkin flesh into large chunks.
Pour the water into a pressure cooker on the steam setting or into a large covered saucepan. Add the pumpkin and steam until tender, about 20 minutes.
Open the safety valve of the pressure cooker, and open the cooker. Pour the pumpkin into a large bowl. Add the sugar, if using, the salt, cinnamon and nutmeg and blend with an electric mixer.
Let the puree cool. Now it is ready to use in recipes, or ready to freeze for later use. To freeze, place portions in sealable freezer bags and put in the freezer.
When you're carving your Halloween pumpkin, don't bin the seeds! Pumpkin seeds make a tasty and healthy snack, and also work a treat sprinkled over salads and muffins. Check out our article on how to roast pumpkin seeds.