Cooking Pumpkin

Using your own homemade cooked pumpkin puree
for recipes isn't as hard as you may think.
Here's a couple easy ways to cook fresh pumpkin
to add to your favorite recipes.

Choosing a Pumpkin

Technically, any pumpkin will work for cooking. But realistically, not all pumpkins are created equally. The popular bins of large carving pumpkins you see in the store in the fall are grown specifically for carving. They're generally larger in appearance, but they also have a more watery flesh, stringy texture, and bland taste.

To get the most flavor from your fresh pumpkin cooking, use a pumpkin that's been developed specifically for cooking. Culinary pumpkins are smaller, sweeter, and have a better texture. There are several varieties and they go by many different names. Look for pumpkins with names like Pie Pumpkins, Sugar Pumpkins, Sugar Pie, Cinderella, and Cheese, among others.

You can also substitute other squashes such as Acorn Kabocha and Turban for pumpkin, as well as yams.

Each variety of pumpkin (or pumpkin substitute) will yield a slightly different tasting final product, but each is delicious and will make a wonderful tasting final product.

Here are some ways to cook your pumpkin and prepare it for use in your favorite pumpkin recipes:

Baking Fresh Pumpkin

To bake your pumpkin, cut it in half and scoop out the seeds and membranes (reserve the seeds to roast with one of these pumpkin seed recipes).

Place the pumpkin flesh side down on a cookie sheet (it helps to cover the cookie sheet with foil to help with sticking).

Bake in oven at 375 degrees for approximately 1.5 hours. Time will vary depending on size of pumpkin. Test for done-ness by piercing flesh with a fork. If it's tender, it's done.

Remove from oven and scoop out pumpkin flesh from rind. Discard (or compost!) rind. Mash or blend the pumpkin flesh into a mashed potato-like consistency. (A wonderful way to do this is with a Vitamix or food processor). A potato masher will also work as will a blender, with a little coaxing.

A medium pumpkin will yield approximately 1.5 cups of puree.

Boiling Fresh Pumpkin ONE

To prepare your pumpkin by boiling (like you'd make mashed potatoes), again, cut pumpkin in half and scoop out seeds and membranes. Quarter the pumpkin and carefully cut rind from flesh of pumpkin. Cut the pumpkin flesh into large chunks (optional) and place in large pot of water.

Boil pumpkin until tender and easily pierced with a fork. Drain water and mash with potato masher, or puree in Vitammix or food processor.

Boiling Fresh Pumpkin TWO

Prepare pumpkin the same as above, but don't cut it off the rind before adding it to the pot of water. Once the pumpkin is tender, remove from water and scoop out the flesh using a spoon or scoop. Discard the rind.

This method is easier than the first boiling method as it's easier to remove the flesh once it's tender. Puree using any of the methods above.

Microwaving Fresh Pumpkin

Although I'm not a huge fan of the microwave when cooking from scratch, it is possible to prepare fresh pumpkin in the microwave. Simply prepare it as above, removing seeds and membranes and cutting it into quarters.

Place in a microwavable safe dish, flesh side down, and microwave on high for approximately 6 minutes per pound of pumpkin you're cooking. Occasionally rotate your pieces to ensure even cooking.

When flesh is tender, scoop from rind and puree using any of the methods above. Leftover puree can be frozen and used later...if you can resist cooking every pumpkin recipe you can get your hands on all at once, that is.

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What should you do with your Fresh Pumpkin Puree?
Cook with it, of course!
Here's some pumpkin recipes to get you started.