Reviewed: Feb. 4, 2012

I don't bother with the water, I just wrap in tin foil and bake until tender. Also, any left over puree that you don't need can be frozen in patches for pumpkin bread or muffins for later on in the year.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cheekychica

Reviewed: Jan. 2, 2012

Very easy following the directions!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cookingfor7

Reviewed: Dec. 28, 2011

Easy. I poked holes in the pumpkins and just put them on a baking tray and baked. So much easier than the way I usually cook my pumpkins. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rae

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Dec. 19, 2011

I will NEVER BUY pumpkin again in the can! Making it tastes so much better! Easy to make I freeze enough to last all year! :-)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JsusFrk

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

Reviewed: Dec. 18, 2011

I loved how easy this was to cook! But I used someone else's idea and baked it whole! My daughter had cooked another pumpkin and she said it was really hard to cut the pumpkin first. It was so easy to scoop out the pumpkin. I only had enough for 1 pie. But it tasted delicious. There was no extra water so I didn't have to squeeze out any water!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

epalmer

Cooking Level: Intermediate

Home Town: Hawthorne, California, USA

Reviewed: Nov. 19, 2011

I get the smell pie pumpkins, puncture them a few times with a knife and put them in the microwave for 5 min at a time until they are tender; then pull it apart and scoop out the seeds.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BReiter

Reviewed: Oct. 30, 2011

Very easy way to cook pumpkin

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sharae

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Victorville, California, USA

Reviewed: Oct. 28, 2011

Super easy! Fresh, cooked pumpkin makes such a difference. Once mashed, freezes well. I did NOT cut up. Just poked some holes and bake whole. It is done when you press on it and it is soft and the stem pulls out pretty easily. Let cool, then cut in half, scoop out seeds and enjoy the sweet pumpkin goodness. Thanks!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

LAURAMA

Cooking Level: Expert

Reviewed: Oct. 25, 2011

I too bake the pumpkin in the oven, but face down on cookie sheets and then peel from rind into food processor. Pumpkin freezes well in tupperware containers--which I measure out 2 cups for most recipes..and date..

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Catlady3225

Reviewed: Oct. 21, 2011

I cooked a whole squash the other day without cutting it up at all. It was fabulous. I simply baked till soft and then cut it in half and cleaned it and let it sit till cool. No cutting chopping or peeling. Try it, you'll love it!

Was this review helpful? [ YES ]
3 users found this review helpful