How To Cook A Pumpkin

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.

Homemade Pumpkin Puree

Homemade Pumpkin Puree Homemade Pumpkin Puree Homemade Pumpkin Puree Homemade Pumpkin Puree
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Homemade Pumpkin Puree

How To Cook A Pumpkin

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 2 1/2 cups

How To Cook A Pumpkin

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!

Ingredients

  • 1 2-3 pound Sugar Pie pumpkin, or other cooking pumpkin
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Preheat the oven to 375 degrees F. Line a baking sheet with foil.
  2. Turn the pumpkin on its side and using a sharp knife, cut the stem off and discard. Turn the pumpkin back upright, make sure it is steady, and cut it in half.
  3. Using a spoon (and your hands), scoop out the inner flesh and seeds. Place the seeds in a colander for roasting later.
  4. Place the hallowed out pumpkin halves, face-up, on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Turn the pumpkin halves face-down (this will keep in the heat while baking) and bake for 1 hour, or until a fork can be easily inserted into the flesh. Remove from the oven and let cool for 20 minutes before handling.
  5. Using your hands, gently peel away the flesh from the pumpkin skin (the skin should come off easily) and puree in a blender or food processor until smooth.
http://www.sagerecipes.com/2014/10/13/homemade-pumpkin-puree/