Some recipes, like our pumpkin pie recipe, call for canned pumpkin or pumpkin purée. Don’t let that extra step scare you off—pumpkin purée is delicious in all sorts of recipes, including soup and pie. You can purée it to the consistency you need.
Author:Bill Dugan
Prep Time:10 minutes
Cooling Time:20 minutes
Cook Time:1 hour 30 minutes
Total Time:2 hours
Yield:Serves 4 to 8 depending on how you use it
Category:Bakery
Ingredients
One sugar pumpkin (the size depends on what you want to use it for)
Food Processor (equipment)
Instructions
Preheat oven to 350 degrees F
Cut your sugar pumpkin in half.
Scrape out the insides.
Save the pumpkin seeds for roasting.
Line a baking sheet with foil or parchment paper.
Place the pumpkin halves cut side down on the baking sheet.
Bake for 60 to 90 minutes, until the pumpkin is fork-tender.
Remove pumpkin from the oven and flip it over to let it cool.
Scoop out the pulp to use in recipes for soup, bread, muffins, and more.
Purée in a food processor to the consistency you need for a given recipe.
Refrigerate or freeze unused pulp in an airtight container.
