Bake a Pie Pumpkin for Puree, Pies, and More
Bake pie pumpkins the easy way for rich, flavorful homemade puree. This step-by-step guide shows you how to prepare sugar pumpkins for pies, muffins, bread, cheesecake, and more. Baking enhances the natural sweetness, giving your pumpkin recipes a deeper flavor than steaming or microwaving. Learn how to scoop seeds, roast until tender, and puree for canning or freezing so you can enjoy pumpkin everything all season long.
Servings: 2 pies
Ingredients
- pie pumpkins (washed)
Instructions
- Preheat oven 400F
- Make sure to wash the pumpkin before starting. You do not want to have or get dirt inside the part you are going to eat.
- Pat the pumpkin dry so you can easy hold it while cutting.
- Remove the stem off the pumpkin if it's still on the pumpkin.
- Cut the pumpkin in half, from top to bottom in half.
- Use the ice cream scoop and scoop out the seeds and strings from inside the pumpkin.
- You can save the seeds for roasting or wash and save and plant next year.
- Place the pumpkin cut side down and cook for 45 minutes to 1 hour, until the pumpkin is tender and the outside is a nice dark color.
- Allow the pumpkin to cool and use the ice cream scoop to remove the pumpkin from the skin of the pumpkin.
- You can then puree the pumpkin for a smoother consistency for your baking.