Sunday, October 17, 2010

Pie Pumpkins: A lesson in baking

One year ago, I vowed to never buy canned
pumpkin...ever...again. Of course it sounds crazy, especially when I say it out loud, but at the time I didn't know any better. I certainly didn't know how EASY is was to make fresh pumpkin puree, out of Pie Pumpkins.

Pie Pumpkins, are one of several pumpkin varieties grown for eating, rather then carving/decoration. Compared to populating pumpkins, they are smaller and more dense. Also, when being held by a four year-old child, Pie Pumpkins puts things into perspective. :)

Baking a Pie Pumpkin
One Pie Pumpkin


1. Preheat oven to

350 degrees.

2. Wash pie pumpkin clean and remove stem.

3. Carefully cut the pumpkin in half vertically

4. With a large spoon, discard stringy pulp. If desired save seeds for drying or roasting.

5. Grease a large cookie sheet.

6. Place Pie Pumpkins on the cookie sheet, facing down. Cover with foil.

7. Place cookie sheet on the middle oven rack and cook for about 1 1/2 hours, or until pumpkin is tender.

8. Remove pie pumpkin and cool for another hour.

9. Peel off the skin or scoop out the flesh of the pumpkin.

10. Puree or mash the flesh and store. Note: Home canning pumpkin puree is not recommended, according to the FDA. However, freezing is acceptable.

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