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Fresh pumpkins are packed full of antioxidants and vitamins A, C, and E that are unfortunately lost during the canning process. Baking the pumpkin whole keeps the flesh moist by trapping in the juices which also preserves its nutrients. My small three and a half pound sugar pumpkin needed to bake for the whole 3 1/2 hours to get fully cooked. Not only do I use pumpkin puree for pies, tarts, breads, cookies, and cheesecakes, but also I like to eat it as a savory side dish. Instead of freezing the puree, I tossed the creamy pumpkin with dried cranberries and served it as a sweet and tart side dish for roasted goose. Thank you, wyojess, for a recipe that provides clear, step-by-step directions, which could not be any easier, producing a puree that has endless possibilities!
Exactly what I was looking for, and even an easy way to store it. I didn't even know there was a difference between carving pumpkins and baking ones, thanks for the good info!
so easy!! thanks!!