The path to food made fresh

Baked Pumpkin

Angela Lopez - Sunday, November 11, 2012

I was always a little intimidated about cutting into a pie pumpkin. And let’s face it - even though I promote the use of fresh ingredients, there are several canned and frozen products I like to keep on hand. Canned pumpkin is one of them. But quite a few years ago, my grandmother took the mystery out of baking with fresh pumpkin for me. While pumpkins are readily available why not try this easy process for preparing pie pumpkins; they have a great fresh color and taste.


I've been noticing great prices on pie pumpkins this week so this is an opportune time to prepare them and freeze until you're ready to make your pies, or pumpkin bread, or pumpkin rolls; even put some in the freezer for later in the year. I also clean and salt the seeds, then toast them on a buttered cookie sheet at 250 degrees for about 1 hour, stirring occasionally. Pumpkin seeds are a delicious, healthy snack. And incorporating pumpkin into any dish adds great nutrition. Enjoy food made fresh!


Baked Pumpkin

1 2 to 3 pound pumpkin - often referred to as a pie pumpkin

1 tablespoon vegetable oil


Carefully cut pumpkin in half from stem to end with sharp knife. Deseed, removing all membrane and strings. Brush cut edges with oil. Place cut-side down on cookie sheet. Bake approximately 45-60 minute in preheated 350 degree oven. The outer skin will be soft and separate easily from the flesh when it is ready. Cool, then scoop out flesh; discard the outer skin. Mash with a fork then use for any pumpkin recipe.

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