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Nutrition Facts
Serving Size 1 (0g) Recipe makes 2 servings The following items or measurements are not included below: 1 fresh pumpkin
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
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Cooked Pumpkin [native America]

Recipe #4281 | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: HELEN PEAGRAM
Nov 11, 1999

Pumpkin pulp is also sold in 16-ounce cans, which makes a convenient substitute for fresh cooked pumpkin in recipes. Fresh pumpkin, however, always tastes better.

SERVES 2 (change servings and units)

Ingredients

1 fresh pumpkin

Directions

1
Here is the method I use to cook it: Cut the pumpkin into quarters and remove the seeds and fibers.
2
Preheat the oven to 350 degrees F. and bake the pumpkin quarters 45 minutes, until tender.
3
Remove from the oven and scrape the flesh from the skin.
4
Place in a food processor and puree.
5
Run through a sieve to remove any remaining fibers and use the pumpkin according to the recipe instructions.
6
Cooked pumpkin will keep about 1 week in a nonmetal, covered container in the refrigerator and several months in the freezer.

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Featured Reviews for This Recipe

From: Jennabelle

On Oct 31, 2009

Glad to find your recipe. And you're right — fresh pumpkin is DEFINITELY better than the canned! I made pumpkin cookies with mine so it wasn't even necessary to process it. THANK YOU!

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From: Liorah

On Nov 29, 2007

Worked really well, except I apparently had a field or carving pumpkin, instead of a sugar pumpkin, the kind you need for pies. I baked it for a total of 1.5 hours, and it was still hard to scrape it and my blender almost had a heart attack! I got rave reviews for the pie, though! So make sure you use a sugar or pie pumpkin!

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From: Ben's Mom

On Nov 6, 2007

This was my first attempt at cooking a pumpkin for puree. With your help it was a success. So easy. Now I will know what to do w/ all the leftover pumpkins I have after the holidays. Thanks Helen.

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From: JenPo

On Oct 30, 2006

every recipe I use tastes better with fresh pumpkin. In order to cut back on time, I don't process all of the pumpkin, I slice the rest and put them in ziploc bags for individual use

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