Cooked Pumpkin

Cooked Pumpkin

52

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

servings 14 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 14 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Cut pumpkin into small manageable pieces and cut off pith and seeds.
  3. 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.
  4. When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

52
  1. 69 Ratings

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Most helpful positive review

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. Sav...

Most helpful critical review

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...

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. Sav...

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

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 int...

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 pump...

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, pe...

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 handlin...

ROTFL oh I love the list of ingredients! You can do this in the oven as suggest, or you can steam it, if you are doing breads, pancakes or pie, it's usually best to steam, but if you are using i...

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 ma...

Finally, even I can use a fresh jack-o-lantern to create pies, muffins, breads, etc. Thanks