I bought my first cans of pumpkin puree yesterday. (This really means that for the first time this season, canned pumpkin was on sale.) Between now and Thanksgiving, I will make approximately 50 pumpkin pies, and sundry other pumpkin things like bread, biscuits, and cookies. I generally use canned pumpkin because it’s easier and it is healthier. (Go figure–the processing of food actually makes it healthier!) However, on occasion I’ll use fresh pumpkin either because it is cheaper or because honestly, I think fresh pumpkin pie tastes better.
In any case, if you use fresh pumpkin here is a how to cook’s guide for getting perfect results!
Get the Right Pumpkin
Using fresh pumpkin is one instance when bigger isn’t better. Bigger field pumpkins are bread specifically to be used as jack ‘o lanterns. They are too stringy to use. So ask your grocer to help you find the smaller, darker, sweet pie pumpkins. A four pound pumpkin will yield approximately 1 ½ cups of mashed pumpkin puree for your baked goodies.
Getting From Pumpkin to Pumpkin Mush
I personally think that baking the pumpkin is the easiest way to do it. Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast. In a shallow baking dish, place the two halves face down and cover with foil. Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender. Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.
You can also boil it but it requires peeling the pumpkin (before boiling) and chopping it up and then boiling it until pieces are tender. Then you would mash it. It’s likely that if you choose to boil it, you will probably want to used canned next time. . .but I guess to each his own.
And yes, in case you’re wondering, some of those 50 plus pumpkin recipes will surely find their way to the food blog soon!
Things to put your newly mashed pumpkin into:
Thanksgiving Appetizers: Pumpkin Soup