If you read this blog at all, you know that I LOVE pumpkin. Just can't get enough of it. Sometimes I use canned pumpkin puree. It's easy, it's easily available. I can keep a few cans in my pantry for whenever I need a fix of muffins, cookies, pudding or pie.
Sometimes, though, I'd rather go straight to the source. I have tried cooking pie pumpkins many different ways. A lot of folks suggest cooking it halved on an oiled baking pan. I find this lends a roasted flavor that might work for some applications (like soup), but not for others (like pie).
|The flesh pulls away from the pumpkin once it's cooked.|
Although I frequently bake winter squash whole, I never thought about doing that with a small pie pumpkin. It worked perfectly! Nothing could be easier, too. The flesh pulls away from the shell once it's cooked, so it is simple to scrape out, and it's buttery soft so it's easy to mash.
I shared this recipe with Eat, Make, Grow and Allergy Free Wednesday.
Fresh Pumpkin Puree
Makes approximately 2 cups of puree depending on the size of the pumpkin
1 pie pumpkin
Preheat oven to 400.
Wash the outside of the pumpkin.
Pierce the pumpkin with a sharp knife in several places.
Bake for approximately one hour. (Smaller ones might need only 45 minutes to be done.)
Once it cools enough to handle, cut the pumpkin in half.
Scoop out and discard the seeds.
Scoop the flesh into a bowl.
Mash with a potato masher.
Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.