Fresh Pumpkin Puree
Servings (Adjustable):
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Ingredients
- 2.25 pounds whole fresh pumpkin
Instructions
- Preheat Air Fryer to 370°F (188°C). Set for 40 minutes.
- Place fresh pumpkin on a sturdy wooden chopping board, stem side up.
- Remove the stem by inserting the tip of the knife through the skin and pulp, then cut around the stem, following its shape and do not cut through the thick and hard stem. Lift and remove the stem from the pumpkin after cutting around it.
- Crumple foil into a small ball to fit into the top of the pumpkin where the stem was removed.
- Gently transfer the whole fresh pumpkin without the stem onto Air Fryer tray and slowly insert the tray into the lower cooking chamber, above the drip tray.
- If the Air Fryer uses a basket, place the whole pumpkin with foil onto the crisper plate and basket.
- Air Fry for 30 to 40 minutes and rotate the whole pumpkin (180°) halfway through.
- After 30 minutes, check the pumpkin for doneness by piercing a knife through the skin and pulp on four sides. If the knife glides through without effort and the skin has darkened, and some skin has been separated from the pulp, remove the Air Fryer tray with the whole pumpkin.
- If the inserted knife slides with little resistance, continue to Air Fry for 10 minutes or until the inserted knife glides through without effort.
- Place the Air Fryer tray on a baking tray, remove the foil using silicone Air Fryer mitts, and allow to cool to the touch before slicing in half.
- Once the Air Fryer Pumpkin is cool to the touch, scoop out the seeds and the fibrous strands.
- Scoop out the pulp and transfer into a blender. Pulse the pulp for a few minutes until smooth and puréed. Alternatively, a fork or a potato masher can be used to purée the cooked pumpkin.
- If using the Air Fryer Pumpkin Puree for later, store in a clean airtight container and refrigerate.
Notes
The recipe used a Little Giant pumpkin variety. Sugar pumpkins and pie pumpkins are ideal for baked goods, use if available.
Use fresh firm pumpkins without soft spots and bruises.
A small 2.25 pound fresh pumpkin, without the stem, fits perfectly into the Instant Vortex Plus Air Fryer Oven. If another brand of Air Fryer is used, be sure to buy a whole pumpkin that will fit the Air Fryer being used.
The flesh or pulp of the fresh pumpkin was quite thin and only produced 1 ½ cup pumpkin puree after roasting in the Air Fryer.
Since the flesh or pulp of the fresh pumpkin was quite thin, Air Frying time needed was only 40 minutes. If the flesh or pulp is thicker, continue to Air Fry until the flesh or pulp is soft and tender, similar to slicing room temperature butter.
Exercise extreme caution when handling the Air Fryer Pumpkin as it is hot and steam will be released once the foil is removed and after slicing the pumpkin in half.
Use a good heat-resistant Air Fryer mitt when handling the Air Fryer tray and the pumpkin with foil. Do not directly face the whole pumpkin when removing the foil and slicing the whole pumpkin as hot steam will be released.
After slicing the Air Fryer Pumpkin in half, allow the pumpkin to continue to cool to the touch before scooping out the seeds and the fibrous strands.
Rotate the whole pumpkin (180°) after 15 minutes, even with circulating air produced by the Air Fryer to ensure even cooking of the whole pumpkin, if using an Air Fryer Oven.
Fresh pumpkin purée can be stored in the freezer with proper storage. Use a freezer-friendly container and freeze in batches. Think of possible recipes to use and segregate the pumpkin purée into portion sizes.
Freeze pumpkin purée for 3 to 4 months for optimal flavor and avoid freezer burn.
This homemade pumpkin purée makes 1 ½ cups and can be used for 3 servings in a restricted diet or 1 cup per serving for standard recipe servings.
Equipment
