Cooked Pumpkin [native America]

Cooked Pumpkin [native America]

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 2

    • About This Recipe

    “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.”

    Ingredients

  • 1fresh pumpkin

    • Directions

  • Here is the method Iuse to cook it: Cut the pumpkin into quarters and remove the seeds and fibers.
  • Preheat the oven to 350 degrees F. and bake the pumpkinquarters 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.

    • Reviews

  • “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!”

  • “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!”

  • “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!”

  • “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.”

  • “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.”

  • “every recipe I use tastes better with fresh pumpkin. In order to cut back on time, I don’t process all of the pumpkin, I slice the rest and put them in ziploc bags for individual use”

  • “I do this now. I started when my dad told my step mom how to do the boiled version. I thought it was too liquidy so I roasted it the next year. I know LOVE pumpkin pie. Hated it before with canned pumpkin.”

  • “good stuff”

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