Pumpkins come in many varieties, but the ones labeled as “pie pumpkins” or “sugar pumpkins” will have the flavor and thickness expected for cooking. One average sized sugar pumpkin, about 2 to 3 pounds, will provide around 1 ½ to 2 cups of puree.
It takes a little more time to prepare a pumpkin for baking than opening a can, but the process is simple. The following steps start after obtaining a whole pumpkin and includes two different fresh pumpkin recipes.
Cooking Down a Pumpkin
Before the pumpkin can be pureed and used in a recipe it needs to be cooked. One way to do this is using the oven. Start by making sure the outside of the pumpkin is clean, then follow the following steps.
- Cut the pumpkin in half.
- Scoop out the seeds.
- If desired, the seeds can be soaked in salt water and toasted in the oven with the pumpkin halves.
- Place the pumpkin halves cut-side down on a lightly oiled baking sheet.
- Bake at 375 degrees Fahrenheit for 35-40 minutes or until tender.
- Allow to cool on the pan.
Preparing Pumpkin Puree
Once the pumpkin halves are cool they are ready to puree. Begin by peeling the skin away from the pumpkin flesh. It should peel away easily, but a knife may be needed to completely remove all parts of the skin. Place the pumpkin flesh in a blender or food processor and puree until smooth. Refrigerate until ready to use.
A tablespoon or two of water may need to be added while pureeing if the pumpkin is dry. Only add enough so the texture is smooth or recipes may take longer to cook or be watery.
Fresh Pumpkin Pie Filling
Gather the following ingredients to make pie from fresh pumpkin.
- 1 ½ cup pureed pumpkin
- 1 cup light brown sugar
- 2 cups light cream or ½ and ½
- 1 teaspoon each cinnamon, nutmeg, ginger
- 3 eggs
- pinch of salt
Add all ingredients in a bowl and whisk until smooth. Pour into an unbaked pie shell. Bake for 45 minutes at 350 degrees Fahrenheit until set. Time may need to be adjusted, especially if water was added when pureeing the pumpkin.
Pumpkin Ice Cream Recipe
To make pumpkin ice cream, start with 1 ½ cups fresh whipped cream or non-dairy topping. Mix the following ingredients and fold into the whipped cream:
- 1/3 cup light brown sugar
- pinch of salt
- ¾ teaspoon cinnamon
- ¼ teaspoon ginger
- ¾ teaspoon vanilla
- ¾ cup pumpkin puree
Pack into a 2 quart mold and freeze for 6 hours or overnight. To unmold, dip the mold quickly into a pan of warm water then turn over onto a serving plate. Place back in the freezer for 15 minutes before serving.
Join the Conversation