Cooked Pumpkin [native America]

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

  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.

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