Reviewed: Nov. 28, 2009

Used a 12-15 lb medium sized jacko-lantern pumpkin and just boiled it. Scooped out flesh and put in colander to drain and pressed down until most liquid was gone. Put into food processor and made very nice pumpkin butter and empanada filling. Put well drained pulp into freezer bags. I will not stop buying canned pumpkin but will never toss out another carving pumpkin ever again. Saves $$.

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Preshie from CA

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Modesto, California, USA

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Reviewed: Nov. 23, 2009

I needed to cook the pumpkin for about an hour and a half.

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DaMora

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2009

Worked like a charm!

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Crystal Von Picklestien

Cooking Level: Intermediate

Home Town: Abilene, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 16, 2009

Sugar pumpkins aren't that large and Jack-O-Lantern pumpkins aren't sugar pumpkins. The best flavour is from the smaller sugar pumpkins. Boiling pumpkin just makes it soggy. Baking (or microwaving) is much better

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rstinkham

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Reviewed: Nov. 14, 2009

Worked great - I put a little water in the bottom of the cut halves and it helped but may make for a liquidy puree. I'll freeze them in 1 cup amounts and use as needed. Thanks for the very easy no peeling or chopping pumpkin puree!!

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Amy

Cooking Level: Intermediate

Home Town: Homedale, Idaho, USA

Living In: Dundee, Oregon, USA

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Reviewed: Nov. 14, 2009

Although this seems simple enough, unfortunately, simplicity is not always the solution. After scraping out the flesh, you have to process the pulp in a food processer or a very good blender in order to achieve a smooth puree result. To make it right, it will take TIME. Cookie

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cookiegirl40

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Stanwood, Washington, USA

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Reviewed: Nov. 12, 2009

I've used only fresh pumpkin for pies for over 25 years and have tried numerous methods. I prefer to use regular Jack O'lantern pumpkins, the larger the better, and the easiest way by far is to cut them into several large sections, place in your electric roaster with a small amount of water and roast for about 1 hour. Remove lid and let cool so they can be handled and the peel will come off with your fingers, not even needing a knife. Puree in a food processor or blender, squeezing out as much water as possible before blending. Put in freezer bags and have pumpkin pies all year long, which are of a lighter more custardy consistency than canned. If you purchase the pumpkins immediately after Halloween they can be purchased for next to nothing.

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Familygirl

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Reviewed: Nov. 10, 2009

Thanks Symca for this recipe. I used up the Jack-O pumpkins I had left in the house and now I will make it a beautiful Pumpkin Pie. Thanks for sharing and I will make it again, for sure. :0)

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newheart and Mr.Max

Cooking Level: Expert

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Reviewed: Nov. 10, 2009

I combined the recipes with another I read and it turned out perfectly. I heated the oven to 325. I cut the pumpkin in half (just a regular jack-o-lantern). I removed the insides. I put the pumpkin in a dish with a little water in the bottom of the pan to keep it moist and then covered with foil. I baked for right around an hour. When I pulled it out I immediately scooped out the pumpkin as others suggested it was easier while still hot. I used a hand mixer. It worked out nicely. Using what I consider a medium size pumpkin, I got 3 bags of 2 cups each puree. That will make 3 pies going by a recipe I found on here for fresh pumpkin pies.

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Kerrie

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

This is a great idea. I used the two pumpkins we carved for Halloween to make it and it was enough for several recipes. It stays great in the freezer and makes my baking more moist. I love it!!! Thanks!

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Donoghue

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Reviewed: Oct. 14, 2009

A little time consuming to use the blender, but the puree came out perfect!! Easy and wonderful. Thanks

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gothic.girlie

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Reviewed: Feb. 5, 2009

This recipe was great! I used a regular pumpkin that had been an old fall decoration (not a Jack-O-Lantern). It turned out perfectly! This takes time but it's worth it!

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Savannah Weber

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

Easy and simple; thank you! I used butternut squash instead of an actual pumpkin and it came out great for pumpkin bread.

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Abby

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

This was very easy to prepare.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Nov. 11, 2008

This was so simple, I can't believe we haven't used our pumpkins in years past! I used 4 lb pumpkin, it took 1 hour and 15 minutes to be tender. It yielded about 4 cups of puree that tastes delicious on its own. Now we'll see if I can bake with it!

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Darcie

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Reviewed: Nov. 9, 2008

This worked great!!!

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Coco

Cooking Level: Expert

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Reviewed: Nov. 9, 2008

Simple recipe that worked for me.

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Wendy

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Reviewed: Nov. 8, 2008

this is pretty simple. I cut my pumpkins in eights instead of halves and it took closer to an hour and a half. After peeling, I put everything in the food processor and there was no need to strain. I have enough puree for about 3 pies.

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Susan

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Nov. 7, 2008

Thanks for the recipe! Worked great! Baking it is the way to go if you want to maintain the nutritional value, I would think.

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Narla

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2008

I followed rookiechef's tips. Instead of cutting the pumpkin in half, I cut it into smaller chunks (I think 6 chunks) and put it in a pan with a little water and covered it with foil. I ended up baking it for 1 1/2 hrs til it was soft. I scooped out the pumpkin while it was still warm. It seperated from the skin really easily. I'm going to use the puree tonight to make the Maine pumpkin bread. I hope it's good!

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