Homemade pumpkin puree makes all the difference in fall baking. With these easy-to-follow steps, you can learn how to cook a pumpkin for all your Halloween and Thanksgiving recipes. With a quick preparation and a little time roasting, you can have homemade pumpkin puree to use for pumpkin pie, pumpkin bread, or pumpkin soup. Plus, homemade tastes so much better!
For homemade pumpkin puree, choosing the right kind of pumpkin is key. For cooking, you want to stay away from the classic Jack-o’-lantern pumpkins – it’s best to keep those just for carving. Smaller pumpkins are normally for cooking since they have more sugar and smoother flesh. Your local grocery store will most likely carry Sugar Pie Pumpkins, which are perfect for cooking. I found these types of pumpkins at Trader Joe’s and at Whole Foods – they are on huge displays during the fall months.
Each small pumpkin yields about 2-3 cups of puree. So, keep that in mind when you are determining how many pumpkins to cook. You can easily roast two at a time if you need more or are planning to freeze the puree. If you are just making one pumpkin pie, one loaf of pumpkin bread, or one batch of pumpkin soup, you are safe with just one pumpkin.
Bonus: You can use this exact method of cooking for other squash like butternut and acorn. Just make sure to calculate the correct cooking time based on the sizeof the squash.