How to Cook a Pumpkin to have Pumpkin Puree to Make Pumpkin Recipes!

By VegasBartender

Ingredients

• 1 pie pumpkin (see step 1)
• A sharp, large serrated knife
• an ice cream scoop
• a large microwaveable bowl or large pot

Details

Servings 1
Adapted from pickyourown.org

Preparation

Step 1

Step 1 - Get your pie pumpkin

"Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. grocery stores usually carry them in late September through December in the U.S. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin. They're only about 8 inches in diameter.

Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color.

Yield: Pie pumpkins are small, usually only 6 inches in diameter. You can usually obtain about 2 or 3 cups or puree per pumpkin.

Step 2 - Prepare the pumpkin for cooking

Wash the exterior of the pumpkin in cool or warm water, no soap.

Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you!

Step 3 - Scoop out the seeds...

And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.

Note: SAVE THE SEEDS:

The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast. Click here for roasting instructions! (opens in a new window)

Step 4 - Cooking the pumpkin

There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves, and the use the least energy, so I'll describe that here. But others make good arguments in favor of using a pressure cooker, steaming on the stovetop or baking in the oven. I’ll describe microwaving here, and at the end of this document, I’ve included alternative instructions to replace step 4, if you’d rather use a different method.
Put it in a microwaveable bowl

Remove the stem, and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards.

Put a couple of inches of water in the bowl, cover it, and put in the microwave.

Step 5 - Cook the pumpkin until soft

Cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out. Normally it takes 20 or 30 minutes in total.

Note: You can also cook it on the stovetop; it takes about the same length of time in a steamer. I use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside it!

Step 6 - Scoop out the cooked pumpkin

Whether you cook the pumpkin on the stove, microwave, or even the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.

Many times the skin or rind will simply lift off with your fingers. I'll bet you didn't realize making your own pumpkin glop... err, "puree" was this easy!

Note: there are many varieties of pumpkin and some make better pies that other (due to sugar content, flavor, texture and water content. Drier, sweeter, fine-grained pies; the small (8" across) ones called "pie pumpkins" are best. If your pumpkin is more watery than the puree in the photo at right (there should not be any free water), you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent your pie from being too watery!

Tip from a visitor: "I make my own pumpkin pies from scratch all the time. To eliminate watery pumpkin I strain my pureed pumpkin through a cloth overnight. If I use frozen pumpkin I do the same again as it thaws out. It works great and my pies cook beautifully."

Step 7 - Puree the pumpkin

To get a nice, smooth consistency, I use a Pillsbury hand blender. A regular blender works, too (unless you made a few frozen daiquiris and drank them first..). Or even just a hand mixer with time and patience.

With the hand blender, it just takes 2 or 3 minutes!

Step 8 - Done with the pumpkin!

The pumpkin is now cooked and ready for the pie recipe. Get the frozen daiquiris out from step 7 and take a break! :)

It's ready to pop in the fridge or freezer (just pack it containers, like Ziploc bags or plastic containers, exclude as much air as you can, and freeze it!)