Reviewed: Dec. 25, 2012

Worked great, needed additional cooking time, but pumpkins vary in sizes so it is expected.

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MrsJordan07

Cooking Level: Intermediate

Home Town: Hayward, California, USA

Living In: Evans, Colorado, USA

Reviewed: Dec. 8, 2012

Simple and easy. Thanks so much for the help! I did put mine on the stove a little bit to reduce it, since it came out so watery. I froze it in 2 cup pyrex dishes, so I'm ready to make pie any time! :) Thanks!

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KatieRando

Cooking Level: Beginning

Reviewed: Nov. 21, 2012

I did this yesterday with a "cheese" pumpkin to make Mrs Sigg's Fresh pumpkin pie from this site. It turned out great.

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

Reviewed: Nov. 18, 2012

Thanks for the recipe. We had a GIANT pumpkin on hand from Halloween that never was carved. So my roommate and I went to chopping it up. We used some of the meat for juicing, then baked the rest as listed here. Scraped it out and have a ton of puree. Glad to be able to have fresh puree for months to come. We even bought another pumpkin to use before the season is over!

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Reviewer:

lenabean77

Cooking Level: Expert

Home Town: Athens, Georgia, USA

Living In: Miami, Florida, USA

Reviewed: Nov. 16, 2012

Super easy! I did what one reviewer said; cut it down the middle, put it cut-side down onto a tin foil-lined baking sheet that I sprayed with Pam and roasted it for 1 hour. I stuck a fork in and it came out, just like a sweet potato.

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Pumpkin1966

Cooking Level: Intermediate

Living In: Mooresville, North Carolina, USA

Reviewed: Nov. 12, 2012

Great method, though I just put mine cut-side down on a foil-lined sheet. A food processor makes it even faster and easier than a blender, eliminating the need to pass through a strainer.

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FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Nov. 11, 2012

I love this recipe! I just used my pumpkins I bought to decorating for fall and my Vita Mix and it was so quick and fun. My pumpkins cooked just right in only one hour. I did slice the larger one in smaller than half pieces so it would cook evenly. Now I have fresh pumpkin for all my soups and baking. I never thought it would be so easy.

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karen8817

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Rogers, Arkansas, USA

Reviewed: Oct. 28, 2012

This was very helpful! I cut my pumpkin into quarters because it seemed large to me, and it still didn't get all the way done. But what was done I puréed and used in a pumpkin muffin recipe and it worked out great. I'm not sure I can really tell the difference between this and canned. This was a lot of extra work, I think I'll just buy the canned stuff next time so I can get right to the fun part of baking for me, but I'm thankful for this direction and it worked great!

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grandma nummy's daughter

Cooking Level: Intermediate

Reviewed: Oct. 24, 2012

I needed pumpkin but they don't have it canned where I've moved. This took my worry out of trying to make it from scratch. I let my pumpkin cool for a good while before trying to puree it. I used a hand blender, as well.

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Hope Coffin

Home Town: New Orleans, Louisiana, USA

Reviewed: Oct. 9, 2012

Easiest recipe/instructions ever! I've never cooked a pumpkin pie from scratch before and pureeing the pulp was so easy! I scraped the pulp out very carefully, so didn't have any leftover strings in the puree. The small sugar pumpkin (or sweet pumpkin as my grocery store called it) made about 1-3/4 cups of puree.

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