How to Cook / Bake / Roast a Real Pumpkin

Recipe by Impera_Magna
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
YIELD: 2-3 cups
UNITS: US

INGREDIENTS

Nutrition
  • 6 -7
    lbs pumpkin (the small ones called "pie pumpkins")
  • aluminum foil
  • salt (to taste})
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DIRECTIONS

  • Cut the pumpkin in half crosswise and scoop out the seeds and strings.
  • Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water.
  • Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until fork-tender. Remove.
  • When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.
  • To freeze pumpkin puree: Put 1/2 cups in freezer bags along with spices and use in pies.
  • To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.
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