How to Cook Fresh Pumpkin for Pumpkin Recipes

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By Susanh
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(23 Ratings)

by Littlemacproductions

Fresh pumpkin tastes so much better than the canned version, so give this technique a try in your pumpkin recipes this year. You’ll likely never want to go back to the canned version again.

Difficulty: Easy

Instructions

Things You'll Need:

Farmer’s market or farm that sells pumpkins
Sugar pie pumpkin(s) – one 4-lb pumpkin will yield about 1 ½ cups of mashed pumpkin
Baking dish (13x9”)
Ice cream scoop
Oven

Step 1

Visit your local farmer’s market or a farm that sells pumpkins and select a few sugar pie pumpkins. Make sure to choose ones that are firm to the touch and are free of obvious blemishes or soft spots. The pumpkins should be a healthy orange color.
Step 2

Once you have the sugar pie pumpkin home, it is time to cook the pumpkin flesh to be able to use it in your pumpkin recipes. Rinse the pumpkin in cool water (do not use soap).
Step 3

Cut the pumpkin in half using a serrated knife.
Step 4

Preheat your oven to 450 degrees Fahrenheit.
Step 5

Use an ice cream scoop to remove the seeds and the stringy bits of flesh inside the pumpkin. Set the seeds aside to roast later.
Step 6

Place the pumpkin halves face down in the 13x9” baking dish. Add ½-inch of water to the pan to keep the pumpkin from drying out during the baking process. Bake at 450 degrees for about 45 minutes to one hour. You’ll know the pumpkin is cooked when you can easily pierce the skin with a fork.
Step 7

Carefully remove the baked (HOT) pumpkin flesh using an ice cream scoop. Mash the pumpkin and measure out 1½ cups. Now you are ready to create your pumpkin recipes with fresh pumpkin.

Comments

evgnspaces said

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on 11/14/2009 You can support your local farmers by making fresh pumpkin recipes. Thanks for the instructions.

ajmaddox said

on 10/12/2009 Yes, this is good!

veryirie said

on 10/12/2009 Great article, but I have to tell you how much I love the expression you used, "sugar pie pumpkin". Honestly, I've never heard that before now. Well done Susan!