While our carved Halloween pumpkins are gone, we were delivered a beautiful 3 lb sugar pie pumpkin in our veggie box. My son said “let’s make pie!” He doesn’t really get that the pumpkin is just one ingredient in a pumpkin pie. I said we’d bake the pumpkin but not today. Well it was a whole week until “not today”, became “I better cook this thing”. It is really easy to cook and make fresh puree, however to be honest 95% of the time, I buy canned organic pumpkin. (Nutritionsist say the vitamins and nutrients are the same for canned pumpkin vs fresh and that’s why I don’t bother.) But it is fun. Plus now with the thought of BPA lining in canned goods, I thought the health scales are tipping to homemade.
From my 3 lb pumpkin, I now have 3 cups of lovely puree. (This would be a perfect puree for baby). I’m having a hard time deciding how to use the puree – pumpkin bread, pumpkin ice cream, pumpkin pie, pumpkin bars and on and on. I’m sure I’ll decide soon and be baking more sugar pies in the next few weeks, stay tuned…
Here’s what I did…
You can cook the pumpkin whole if a small pumpkin (3 – 4 lbs). If using a larger one, cut in half or quarters and place cut down on oiled baking sheet.
Makes about 3 cups
3 – 4 lb. sugar pie pumpkin
Set oven to 350F. Line a jelly roll pan with aluminum foil and lightly oil.
Pierce whole pumpkin with a sharp knife.
Bake pumkpin in oven 1 – 1 1/2 hours or until knife pierced through to seeds easily.
When cool enough to handle, peel away the skin using your fingers or a paring knife. Cut pumpkin in half and scoop out seeds and fibers.
Place pieces of pumpkin flesh in a food processor fitted with a metal blade and porcess until smooth. It make take a few minutes of processing and then stopping to scrape sides for all to become blended and smooth.