Sunday, October 23, 2011

Cooking Pumpkin In the Oven

With Thanksgiving right around the corner I am preparing for pumpkin pie.  I was given some sugar pumpkins from a friend who is one of my fabulous readers. I spent a morning putting up pumpkin and freezing it to use at a later time.  It is quite easy, but also messy.

First take your pumpkin and wash off any dirt.  Preheat your oven to 450 degrees.

Then cut your pumpkin in half.

Scoop out all of the seeds with a spoon.  I think a metal spoon works best, but use whatever works for you.  Be sure to save your seeds roast them for a delicious snack.

Fill a pan with about 1 inch of water and place your pumpkin cut side down after you cut off the stem.  Bake for 1 hour or until you can easily poke the skin with a fork.

Let the pumpkin cool until you are able to handle it without burning yourself.  Then scoop out the pumpkin and put it into a food processor and puree.

Then take the pureed pumpkin and place into freezer bags and freeze.  Viola, you know have fresh pumpkin to make your Thanksgiving Pumpkin Pie!!!!  I placed 2 cups of pumpkin in each freezer bag because that is what my recipe calls for.  That way I am ready to thaw the pumpkin and do not have to measure.

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There ya have it....FRESH PUMPKIN!!!



  1. Yay for frozen pumpkin puree'!

    How many cups did you end up with?

    My first batch, I did not bake long enough and it was a bit harder to puree'. I ended up adding some liquid to the food processor. My second batch I baked a bit longer and it pureed just great!

    So far I've made:
    Pumpkin Soup
    Pumpkin Coffee Cake

    And I hope to make:
    Pumpkin Pie
    Pumpkin Granola
    Pumpkin Sipper (like hot chocolate)
    Pumpkin Slow Cooker Oatmeal
    and then . . . who knows!

  2. I love fresh pumpkin, especially for pies. Thanks for the tips.

    Following from Sisters of the Wild West. Stop by for a visit on my blog too!!



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