Recipe by HELEN PEAGRAM
Pumpkin pulp is also sold in 16-ounce cans, which makes a convenient substitute for fresh cooked pumpkin in recipes. Fresh pumpkin, however, always tastes better.
Top Review by Liorah
Worked really well, except I apparently had a field or carving pumpkin, instead of a sugar pumpkin, the kind you need for pies. I baked it for a total of 1.5 hours, and it was still hard to scrape it and my blender almost had a heart attack! I got rave reviews for the pie, though! So make sure you use a sugar or pie pumpkin!
Directions See How It's Made
- Here is the method I use to cook it: Cut the pumpkin into quarters and remove the seeds and fibers.
- Preheat the oven to 350 degrees F. and bake the pumpkin quarters 45 minutes, until tender.
- Remove from the oven and scrape the flesh from the skin.
- Place in a food processor and puree.
- Run through a sieve to remove any remaining fibers and use the pumpkin according to the recipe instructions.
- Cooked pumpkin will keep about 1 week in a nonmetal, covered container in the refrigerator and several months in the freezer.