Cooking With Fresh Pumpkins

By

Shosha

Cut the pumpkins in half and scoop out all the "stuff". Lay them cut side down on a baking sheet and bake at 350 F. until you can stick a fork into them easily.

Let them cool enough to handle then turn them cut side up and scrape out the flesh with a spoon. To smooth the flesh out more for use, run it in a food processor until smooth, I like to put it in one cup measures in baggies in the freezer or make up pie fulling without the eggs and freeze it in baggies measured for each pie. Just thaw, add eggs, and pour into crust and bake! Easy...as pie!

By

Glenn'sMom

I use whatever pumpkins I can find. Some are "pie pumpkins" and some are for carving. I think the pie ones are probably sweeter but I can't really tell the difference.

By

Coll3

If the pumpkins are real small they are not pumpkins they are gourds.

By

RealtorRose

Glenn's Mom,
Can you use any kind of pumpkin? I heard you should use pumpkins that are grown for eating. Rose

By

Glenn'sMom

Finally a question that I know the answer to! I bake fresh pumpkins all the time because that's the only way my family likes pumpkin. None of that canned stuff for them!

I cut the pumpkin into wedges (like an apple), scoop all the insides out (seeds, etc,), put it all into a roasting pan and add a little water to the bottom. Cover the pan and roast until tender. I think I set the oven at about 350. How long it will take depends on how small the pieces are. When the pumpkin is fork tender hold it skin side down in one hand and scrape the "meat" out with a spoon held in the other hand. Use a potato masher to mash up the meat or you can use a food processor but I find this makes it too mushy for our taste. I pack it into freezer bags in 4 cups to the bag. This fits my recipe for 2 pies. there's no need to make only one pie for my guys!

Since we are approaching fall and Halloween, pumpkins are everywhere. Use this easy way to make your own pumpkin puree.