After hollowing out, cut pumpkin into large sections (my husband was nice enough to do this part). Tightly arrange sections skin side up in 1" water into roasting pan.
Note: I cook the entire pumpkin and make several pies which I freeze. This guide lists ingredients for 2 9" pies. You can freeze prepare pumpkin in ziploc bags for future uses. It freezes well.
Cover tightly with foil. Bake 375° 1-2 hours till tender. be sure there is 1/2-1" water in roaster.
Cooked pumpkin scoops EASILY away from the skin in just a few minutes. Scoop right into your food processor.
I used to purée in a blender with extra water for 30+ years so that works too, but this year I used my new food processor... MUCH easier than using a blender!
Pumpkin is soft and nearly falls apart.
Purée and pour into colander....
At this point puréed pumpkin needs to have some of the water from baking it drained off.
Skins can be disposed of and other preps made while pumpkin drains.
If you wish to make pies right away, start to measure ingredients while pumpkin drains to the right consistency.
I quadrupled my recipe because I like to make pies at one time, and freeze to use over the next year. You can use your prepared pumpkin in any recipe, or freeze it in ziplocs.
The spices and sugar are what make the pies taste delicious. More on that in my next guide...
My finished pies! If only I could share the aroma with you! Check out my 2 guides... "make pumpkin pie easily from scratch" & "carve a jolly jack-o-lantern"
- 1.0 Fresh Pumpkin
- Food Processor
- Roasting pan
- Heavy duty foil
- PIE RECIPE (optional)
- 2.0 cups pumpkin (for 2 pies)
- 1.0c Sugar
- 2.0 Eggs
- 1.0tsp Salt
- 3/4tsp Ground ginger
- 1/2tsp Cinnamon
- 1/2tsp Allspice
- 3/4c Milk
- CRUST for 2 pies