Cooked Pumpkin [native America]

"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."
 
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photo by um-um-good photo by um-um-good
photo by um-um-good
Ingredients:
1
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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!
     
  3. 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!
     
  4. Ben's Mom
    This was my first attempt at cooking a pumpkin for puree. With your help it was a success. So easy. Now I will know what to do w/ all the leftover pumpkins I have after the holidays. Thanks Helen.
     
  5. um-um-good
    I used a Hubbard squash (my granny always used this instead of pumpkin). Perhaps I didn't cut the quarters small enough becuase it took 1 1/2 hours to get the squash soft. It pureed really nice and is a beautiful orange color. Can't wait to try it.
     
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