Cooked Pumpkin [native America]

HELEN PEAGRAM's Note:

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.

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 1 fresh pumpkin

Directions:

1. Here is the method I use to cook it: Cut the pumpkin into quarters and remove the seeds and fibers.
2. Preheat the oven to 350 degrees F. and bake the pumpkin quarters 45 minutes, until tender.
3. Remove from the oven and scrape the flesh from the skin.
4. Place in a food processor and puree.
5. Run through a sieve to remove any remaining fibers and use the pumpkin according to the recipe instructions.
6. Cooked pumpkin will keep about 1 week in a nonmetal, covered container in the refrigerator and several months in the freezer.

Reviews

[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!

[BrittneyHope]

So I used a candy pumpkin and baked it for 45 minutes but it was still too hard and wouldn't blend in my processor. I had to bake them at least another 20 minutes but ended up losing a quarter because I thought it was baked completely but it wasn't. Lots of work but worth it. SOOO much better than store its crazy. I thought I liked the store brand but I will never go back. Thank you!

[Jennabelle]

Glad to find your recipe. And you're right -- fresh pumpkin is DEFINITELY better than the canned! I made pumpkin cookies with mine so it wasn't even necessary to process it. THANK YOU!