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Cooked Pumpkin

Read Reviews (46)

"Here is an easy method for cooking fresh pumpkin and making your own puree." — Vi

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 4 to 6 cups Change Servings

1 medium sugar pumpkin

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Directions

Preheat oven to 300 degrees F (150 degrees C).
Cut pumpkin into small manageable pieces and cut off pith and seeds.
Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.

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This is exactly how I cook my pumpkins. The only thing I will chime in with is that as long as the pumpkin will fit in your bakind dish, and in your oven, there is no reason to cut it first. Save yourself some fingers, and after puncturing it a few times with a fork, bake it whole until it is tender enough to stab through with a fork. Then allow it to cool before you cut it in half. You will find cutting it to be much easier, and often the stem will pull right off.

—Jayme

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Most Helpful Critical Review

Nov 07, 2007

I was REALLY disappointed. This got such rave reviews that I deviated from my regular routine (cut it in half, place cut side down in non-stick coated dish and bake-SIMPLE). This turned into a project that last ALL afternoon to end in a soggy, time consuming mess! Cutting it into "manageable" pieces was pointless, it took twice as long to cook as the recipe called for, it ended up soaking up all of the water, and since I spent $8 on the organic pumpkins, the chunks are in a ziplock bag in my freezer because I was so tired of messing with it.

—Exarmymedic

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61 Ratings

Dec 07, 2003

FYI - 1 15oz can of pumkin = 1 3/4 cups.

—JOLDEROG

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Dec 07, 2003

This is the best method for fresh pumpkin that I have found--when it is done baking and after it has cooled a bit, you just grab the skin side of the pieces of pumpkin and pinch off the pulp into a bowl. You do need to make sure that you drain off as much water as possible after you puree the pumkin, though, or your recipies will be too watery. I put mine in a colander lined with cheesecloth and it worked well. I then measured 2 cups of puree and put it in bags and froze them to make recipies later. FYI: Cheese pumpkins are the ***BEST TASTING*** baking pumpkins, but the small sugar pumpkins work okay, too.

—SUSIEQ_IN_NJ

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Oct 25, 2007

If you drain the water left over be sure not to waste it! It makes any bouillon you have more rich and flavorful, and contains nutrients from the pumpkin. I wouldn't make soup stock without pumpkins!

—CAROLANNIEHANSON

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Dec 26, 2007

Decided to throw a pumpkin I had left over from Halloween into the oven whole for 1 hour at 300 degrees & it worked perfectly. No worries about too much water. Cut it, peeled the outer skin, peeled away seeds & pith and threw the rest into my food processor to puree. Turned out great!

—SD

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Nov 04, 2004

It's a great way to cook pumpkin. Another method is to cook it in the microwave oven. I cut a medium-sized pumpkin into quarters and cook them one at a time. After it cools enough for handling I spoon the pumpkin off of the skin into a bowl to puree. I then put it into freezer bags, 2 cups each, for future baking use. :o)

—MOLLIESMOM

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Nov 03, 2002

This was my first time cooking pumpkin and found it very manageable to do. I just found that it was long to cut off the skin off of the small pieces. Otherwise, very good. I used the puree to make pumpking bread and it was a success!

—MDAGENAIS

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Nutrition

Calories
14 kcal
< 1%

Carbohydrates
3.4 g
1%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.3 g
1%

Protein
0.5 g
1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cooked Pumpkin

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 14
Calories from Fat: < 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium < 1mg < 1 %
Potassium 180mg 5 %
Total Carbohydrates 3.4g 1 %
Dietary Fiber 0.3g 1 %
Protein 0.5g 1 %
Sugars 0.7g
Vitamin A 78 %
Vitamin C 8 %
Calcium 1 %
Iron 4 %
Thiamin 3 %
Niacin 3 %
Vitamin B6 2 %
Magnesium 2 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.