Have you seen all of those beautiful pie pumpkins at the supermarket but not sure how to cook one and actually use it? Here is a quick, simple way to cook a fresh pumpkin and even save some for later without a lot of time. You can substitute fresh, cooked pumpkin for canned pumpkin in all recipes. You will notice the slightly “orangier” color and depth of flavor with using fresh over canned pumpkin. Enjoy!
Take one fresh pumpkin and cut in half from stem to bottom. Scoop out the seeds and strings and save the seeds for later, if desired.
Place pumpkin in 9 x 13 baking dish flesh side down. Add 1/2 cup of water and place in the oven.
Cook at 350 degrees for 30 to 40 minutes, or until a fork easily goes into pumpkin. Take out of oven and allow to cool for a few minutes (so you don’t burn yourself).
Scoop out cooked flesh into bowl. Mash up for a minute and then measure out what is needed for recipe. Measure and freeze leftover pumpkin in freezer bags for when you need a “can” of pumpkin for future cooking. Be sure to write the contents and amount on the freezer bags with a permanent marker. Lasts for 3 to 6 months in freezer.
- Laura Islas