*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
There are lots of ways to do this. Personally I line a pan with foil, cut my pumpkin in half horizontally (whatever kind, I've used sugar pumpkins, pie pumpkins, and even some sort of fat mystery pumpkin), remove the insides, spray PAM on the foil, put the pumpkin cut-side down, and roast that baby for an hour or so. After an hour I lift the edge of the side with the stem and poke the pumpkin flesh gently with a fork. If it feels like a baked potato, I take it out, if not, I keep baking it until it DOES feel like a baked potato. I let the hot pumpkin rest about 15 minutes before I take a spoon and scoop out the flesh. I mash it while it's hot, but pureeing is probably even better - I just have never needed to. Your baking time will vary quite a bit based on the temperature of your pumpkin going in - if you were storing it on the porch then it's going to take longer because the pumpkin is colder :=) Thanks for the recipe! (Note: sometimes the emptied out pumpkin shell will dry hard and crisp, and the empty shell can be put back out on the porch as long as it stays cold outside in your environment! This varies based on species of pumpkin, whether or not you cooked it long enough to harden but not blister the skin, and how well you scraped it.)
el perfecto! This is absolutely simple and easy to make. I purchased two (of what I believe to be) sugar pumpkins from the local farmers market. The are grey. This worked perfect. Two pumpkins apprx 12 in in diameter made roughly a gallon of pumpkin puree. I had four halves and roasted them in the oven for about 1 hour and 15 minutes. the two in the very back where like baked sweet potatoes flaky and fluffy. The two in the front where not as done chunky and worked just as well. Scoop out the pulp and put it in a blender. I attempted to strain the puree only to find out that I didn't need to. It was perfect. Thanks gidget for the helpful tip on pumpkin puree. For 2 at the farmers market I have enough pumpkin puree to make 16 pumpkin pies using two cups of puree per pie! Beautiful Job!
I started baking the pumpkin in the oven this year as arthritis restricts me from cutting chunks and boiling. (Which is much quicker) The one thing the original poster has not mentioned is draining the puree pumpkin has lots of water and needs draining. I have never had probs with stringy bits as it is pureed in blender. I let it sit in a seive for a few hours to get out as much water as possible if you do not do this step when you thaw out your pumpkin you will lose some to fluid and your recipes will have too much liquid. DRAIN...drain....and drain....
I tried the baking method but I guess my pumpkin was too big; it took at least 4 hours for the pumpkin to get soft on the inside. So for extra pumpkin puree this Halloween I used fresh peeled Jack-o-lantern pumpkin and boiled it (small saucepan over low heat 2-3 hours for the water to boil down to the bottom or around 30-40 minutes for the pumpkin to turn soft) with a bit of sugar mixed into the water. Then I blended it and there were no stringy bits it worked great! I don't suppose I'd add the sugar if I was making soup or bread but it was good for muffins.
This was very good to get me started as I had never pureed pumpkin before. But my small-sized sugar pumpkin was still rock hard after baking for 1 hour and that was cut into little chunks. Instead I boiled the chucks until soft then used a hand held blender to puree the pumpkin. I imagine if I had more patience baking the pumpkin would work too. Thank for you getting me headed in the right direction!