How to Cook Pumpkin – ever wondered how to cook a fresh pumpkin and make your own homemade pumpkin puree?Perfect for Pumpkin Pie Crunch Cake, Pumpkin Pasta, or for delicious Pumpkin Soup, homemade oven baked pumpkin is a simple and mild tasting staple to add to your pantry.What Is Pumpkin Puree?Most pumpkin desserts start with a can of pumpkin puree which is none other than cooked mashed pumpkin (not to be confused with pumpkin pie mix which is sweetened and spiced).The first thing you’ll notice is how beautiful the color is, more of a bright yellow than a deep rusty orange color (like a canned puree) and the flavor is wonderful.Pumpkin can be either baked or boiled but baking does produce the most flavor and the best puree for all of your recipes, sweet or savory!If you’re using it in a savory recipe like Pumpkin Soup or chili, you can use salt and pepper.What To Do With Pumpkin Puree. .

Is Raw Pumpkin Safe to Eat? Benefits, Side Effects, and More

Still, key differences set apart raw and cooked varieties, especially in terms of taste, texture, and nutritional value.Although cooking may lead to a loss of micronutrients, one study found that roasting pumpkin seeds increased their antioxidant, phenol, and flavonoid contents ( 4 ).Soaking and cooking these seeds may also reduce their amount of antinutrients, which are compounds that impair the absorption of certain minerals in your body ( 5 ).Nonetheless, roasting them may increase the formation of polycyclic aromatic hydrocarbons (PAHs), which are harmful compounds that are considered carcinogenic ( 6 , 7 , 8 ).If consumed, these bacteria may cause foodborne illness, leading to symptoms like diarrhea, vomiting, fever, and stomach cramps ( 9 ).It’s also important to practice proper food safety, store pumpkin seeds in an airtight container, and eat them within 2–3 months ( 13 , 14 ).Raw pumpkin can be puréed and mixed into cottage cheese or grated and used as a nutrient-dense topping for salads and baked goods. .

Why It's Better to Used Canned Pumpkin (and Not the Fresh Stuff)

There’s no denying farmers market strawberries or tomatoes just off the vine add incredible flavor to a dish.It’s a lot of work during a hectic holiday season (though, if you’re feeling ambitious, we’ll show you how to make pumpkin puree).“The major drawback to making your own pumpkin is inconsistency in moisture content and sweetness,” Taste of Home‘s kitchen operations manager Beth Jacobsen explains.You would be playing a guessing game as to how much water to add to your puree if it’s too dry or how much liquid to remove from your recipe if it’s very wet.”.“The consistency may have a significant effect on baking recipes where hydration and sugar levels can make a big difference,” Jacobsen says.Canned pumpkin is just made by steaming and pureeing squash, so there are no added ingredients in any major brand.—Jaleen Burkholder, Waterloo, New York Go to Recipe This luscious pumpkin bread with maple syrup glaze is well worth the occasional splurge.—Shawn Barto, Winter Garden, Florida Bourbon Chocolate Pumpkin Latte I created this by adapting two of my favorite recipes.—Melissa Davis, Clermont, Florida Chocolate-Caramel Pumpkin Torte I'm pretty proud to say this is one of my first experiments in the kitchen that turned out "to-die-for" delicious.—Lauren Brennan, Hood River, Oregon Go to Recipe I'm pretty proud to say this is one of my first experiments in the kitchen that turned out "to-die-for" delicious.Gingersnaps and pecans form the delicious baked crust for the pumpkin and ice cream filling.Gingersnaps and pecans form the delicious baked crust for the pumpkin and ice cream filling.—Connie Bolton, San Antonio, Texas Go to Recipe Our two daughters love munching on these rich pecan-studded biscuits for breakfast.I think you'll agree it's delicious any time of the year.—Kathy Rhoads, Circleville, Ohio Taste of Home Pumpkin Doughnut Drops I always have a few special treats handy when the grandchildren visit.—Beva Staum, Muscoda, Wisconsin Taste of Home Pumpkin Charlotte My mother-in-law gave me this recipe a while back and I just love it!—Lorelle Edgcomb, Granville, Illinois Pumpkin Whoopie Pies My kids start begging me for these cakelike sandwich cookies as soon as autumn arrives.—Deb Stuber, Carlisle, Pennsylvania Go to Recipe My kids start begging me for these cakelike sandwich cookies as soon as autumn arrives.Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year.Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year.—Ali Johnson, Petersburg, Pennsylvania Pumpkin Pie Cake No one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix!—Linda Murray, Allenstown, New Hampshire Go to Recipe No one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix!—Linda Murray, Allenstown, New Hampshire Taste of Home Paul’s Pumpkin Patch Pudding This recipe originated with Donna Esh, whose husband, John, is the manager at the restaurant my brother Jim and I operate.—Christine Yang, Syracuse, New York Go to Recipe I’m a busy student, and this spicy-sweet pasta makes a perfect quick dinner.I’ve also chilled this mixture and blended it with vanilla ice cream to make it a pumpkin shake.I’ve also chilled this mixture and blended it with vanilla ice cream to make it a pumpkin shake.—Glenda Joseph, Chambersburg, Pennsylvania Go to Recipe I make sticky buns and cinnamon rolls quite often because my husband loves them.—Glenda Joseph, Chambersburg, Pennsylvania Slow-Cooker Curried Pumpkin Soup Looking for something new to beat dinnertime doldrums?A touch of curry powder lends an aromatic spiced appeal while whipping cream gives the soup its silky texture.—Debbie Flocco, Norristown, Pennsylvania Go to Recipe Looking for something new to beat dinnertime doldrums?A touch of curry powder lends an aromatic spiced appeal while whipping cream gives the soup its silky texture.—Debbie Flocco, Norristown, Pennsylvania Cranberry Walnut Pumpkin Bread This tasty bread is perfect for a Thanksgiving meal or any time of the year.—Lydia Fenton Piper, Valatie, New York Go to Recipe This tasty bread is perfect for a Thanksgiving meal or any time of the year.—Nancy Zimmerman, Cape May Court House, New Jersey Go to Recipe Instead of pumpkin pie, try this flavorful light holiday dessert.—Stan Strom, Gilbert, Arizona Go to Recipe This is the best holiday pie I've ever tasted, with apple butter, orange and maple flavors mingling with the pumpkin.—James Schend, Taste of Home Deputy Editor, Culinary Go to Recipe Cozy up with this pumpkin spice drinking chocolate in hand.—Heather Clary, Downingtown, Pennsylvania Go to Recipe I added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner.—Melissa Jelinek, Apple Valley, Minnesota Go to Recipe This wonderfully rich dessert has a terrific pumpkin flavor that definitely feels like fall.—Margaret Wilson, San Bernardino, California Go to Recipe Chocolate-covered raisins are a fun surprise inside these moist pumpkin bars.—Margaret Wilson, San Bernardino, California Taste of Home Pumpkin Ice Cream Pie Although it looks like you fussed, this pretty layered pie is easy to assemble with convenient canned pumpkin, store-bought candy bars and a prepared crust.—Suzanne McKinley, Lyons, Georgia Go to Recipe Although it looks like you fussed, this pretty layered pie is easy to assemble with convenient canned pumpkin, store-bought candy bars and a prepared crust.—Suzanne McKinley, Lyons, Georgia Pumpkin Egg Braid I developed this bread to celebrate our two favorite holidays, Thanksgiving and Hanukkah.—Sara Mellas, Hartford, Connecticut Go to Recipe I developed this bread to celebrate our two favorite holidays, Thanksgiving and Hanukkah.—Donna Gish, Blue Springs, Missouri Go to Recipe A delicious crumb filling becomes the center of attention inside these yummy confections that taste like pumpkin bread.—Judy Shatzer, Upper Strasburg, Pennsylvania Go to Recipe A gingersnap crust pairs well with the pumpkin and cream cheese filling.—Judy Shatzer, Upper Strasburg, Pennsylvania Chocolate Chip Pumpkin Muffins Here’s a recipe that your readers will love!—Courtney Shay, Gaithersburg, Maryland Ginger Tea Pumpkin Custard I created this recipe when I was first attending photography school.—James Schend, Taste of Home Deputy Editor Go to Recipe I love to serve this pumpkin hummus with sliced apples, pears and pita chips.—Carolyn Riley, Carlisle, Pennsylvania Go to Recipe My mother always made these tasty muffins whenever our family got together at her house.—Susan Sutphin, Sevierville, Tennessee Go to Recipe I first made these scrumptious potatoes as a surprise for my daughter during her freshman year of college.—Susan Sutphin, Sevierville, Tennessee Walnut Pumpkin Cake Roll This is one of my family's favorite dessert recipes, especially for holiday gatherings.—Taste of Home Cooking School Go to Recipe Rich and creamy, this mousse is a real showstopper when served in a hollowed-out pumpkin.—Connie Simon, Reed City, Michigan Taste of Home Frosty Pumpkinettes I've used this recipe since the early '50s, when I picked it up at a seminar.—Charles Insler, Silver Spring, Maryland Go to Recipe My girlfriend loves pumpkin, so I enjoy making these for her on cool Sunday mornings.—Sabrina Fraley, Georgetown, Kentucky Go to Recipe Every year after my family and I visit our local pumpkin patch, we come home and enjoy our first autumn meal where these dinner rolls make an appearance along with corn chowder and apple pie.—Lauri Knox, Pine, Colorado Go to Recipe Hearty and comforting pumpkin soup is the perfect starter to a holiday meal or the star performer of an autumn luncheon.By combining it with just four other ingredients, I can quickly whip up this great-tasting treat.—Anne Smithson, Cary, North Carolina Go to Recipe I always keep fat-free frozen yogurt on hand.By combining it with just four other ingredients, I can quickly whip up this great-tasting treat.—Anne Smithson, Cary, North Carolina Cheese & Pumpkin-Filled Manicotti Our family adores autumn and anything to do with pumpkins!—Sue Ross, Casa Grande, Arizona Go to Recipe Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins.—Judith Bucciarelli, Johnson, New York Go to Recipe Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce.—Judith Bucciarelli, Johnson, New York Layered Pumpkin Cheesecake Bars Enjoy this holiday dessert without worrying about calories.—Judy Wilson, Sun City West, Arizona Go to Recipe These delightful scones are perfect on a cold winter day with a steaming hot cup of coffee.Horseradish and nutmeg add that extra-special touch.—Janice Elder, Charlotte, North Carolina Go to Recipe With its golden, crunchy topping and gooey, cheesy interior, this comforting spin on a classic side dish is brimming with robust flavors.Horseradish and nutmeg add that extra-special touch.—Janice Elder, Charlotte, North Carolina Taste of Home Pumpkin-Lentil Soup I was really craving a hot delicious soup—something filling and healthy.—Amy Blom, Marietta, Georgia Taste of Home Butterscotch Pumpkin Puffs Yummy things come in these little pudding-rich "packages.".—Lily Julow, Lawrenceville, Georgia Go to Recipe My family loves this spiral pasta in a tasty pumpkin sauce.Even a picky 4-year-old eater asked for more.—Krista Frank, Rhododendron, Oregon Go to Recipe I was determined to make a healthier version of this pumpkin- and spice-laden cake.—Darlene Buerger, Peoria, Arizona Go to Recipe These treats are a great twist on pumpkin pie, and can be prepared a day ahead.—Jami Geittmann, Greendale, Wisconsin Go to Recipe Swirls of pumpkin don't just turn this fall cheesecake into a showstopper—they also make it even more delicious!—Jami Geittmann, Greendale, Wisconsin Overnight Pumpkin French Toast Casserole Recipes that don't tie me to the kitchen—that’s what I’m all about.—Steven Schend, Grand Rapids, Michigan Go to Recipe The crunchy, sweet topping makes this simple pumpkin snack cake taste extra special.—Lorri Hazen, Twin Falls, Idaho Go to Recipe Enjoy these lovely, light parfaits as an unforgettable finale to your holiday feast.—Trisha Kruse, Eagle, Idaho Go to Recipe My husband is a lifelong veggie hater, but he tried these deep-fried pumpkin bites and fell in love.—Esther Sinn, Princeton, Illinois Go to Recipe Homemade pralines, big poufs of whipped cream and spiced cake make this torte decadent to the last bite.—Esther Sinn, Princeton, Illinois Taste of Home Savory Zucchini Bread Pudding I've been serving this dish for years and always receive compliments on it.—Mary Ann Dell, Phoenixville, Pennsylvania Go to Recipe I've been serving this dish for years and always receive compliments on it.It's a wonderful holiday brunch dish, and it can even be made a day ahead and baked when ready to serve.It's a wonderful holiday brunch dish, and it can even be made a day ahead and baked when ready to serve.—Tamara Leonard Merritt, Raleigh, North Carolina Go to Recipe I've never met a creme brulee that I didn't love!—Alisa Christensen, Rancho Santa Margarita, California Go to Recipe I wanted pumpkin pie for breakfast but without the effort.—Michel Karkula, Chandler, Arizona Go to Recipe Nothing beats these quick muffins for irresistible, homemade pumpkin pie flavor.—Michel Karkula, Chandler, Arizona Pumpkin Fruitcake I make this fruity cake many times between Thanksgiving and Christmas.The dense cake has wonderful pumpkin flavor and is flecked with pecans, dates, raisins and cherries.The dense cake has wonderful pumpkin flavor and is flecked with pecans, dates, raisins and cherries.—Linnea Rein, Topeka, Kansas Go to Recipe Serve these spicy-sweet pumpkin rolls for dinner—or at any time of day–and get ready to hear a chorus of yums in your kitchen! .

Best Pumpkin Puree Recipe

Just kidding on the Harold thing; we actually bought a fresh turkey.I’d never been a big fan of pumpkin pie until then, but there was just something about the texture and flavor that convinced me that making my own pumpkin puree was worth the extra effort—and as it turns out, it isn’t much effort at all.This ingredient shopping module is created and maintained by a third party, and imported onto this page.You may be able to find more information about this and similar content on their web site.It’s around this time of year that I start storing up pumpkin puree in my freezer, in approximately one-cup quantities.I’ve read opinions that declare canned pumpkin puree just as good as, if not better than, the fresh stuff.The larger they are—for instance, jack-o-lantern pumpkins—the more you’ll run into weird tastes and textures.(Though the first time my mother-in-law and I pureed pumpkin, we used a big motherin’ thing and it turned out just fine.).And while I don’t necessarily subscribe to the exact same set of values vegetarians do, I do understand where they’re coming from.With a spoon or a scoop, scrape out the seeds and pulp from the center.Repeat until all the pumpkin pieces are largely free of seeds and pulp.(FYI, I don’t drizzle the pumpkin with olive oil before baking, because I want the puree to be in its purest form.).And that makes it pretty easy to remove the skin from the pumpkin pieces.Sometimes I use a knife and scrape the “meat” from the skin as I peel it back.And if you think I didn’t break off a chunk of this stuff and pop it right into my mouth, you’re sorely mistaken.Now, while some pumpkin, depending on the batch you get, can be quite watery, this was almost too dry.I added in 3 tablespoons of water during the pulsing and it was just the moisture it needed.Grab a large plastic storage bag and fold the edges outward.IT’S A GOOD THING I HAD YOU FOLD THOSE SIDES DOWN SO YOU WOULDN’T GET PUMPKIN ALL OVER THE INSIDE OF THE BAG, HUH? .

How to Cook a Fresh Pumpkin

Cook a fresh pumpkin for pies, muffins and cakes – it’s easy!But first, we have to get it cooked, which is something I have known how to do since I was a kid, watching my Mom and grandmother cook fresh pumpkins.Now, you actually can cook with any kind of pumpkin, but starting out with a pie pumpkin, or sugar pumpkin is going to help you end up with more pumpkin from less work.Begin by washing the pumpkin all over, and drying it off, so that it will not be slippery as you try to get it ready.Take the pan out of the oven, and carefully turn the halves over, to allow them to cool more quickly.Scoop out all the cooked pumpkin, making sure not to get any of the skin, which is not good to eat at all.That’s because we still have a lot of liquid to get drained out of there.I freeze the pumpkin, and once it’s thawed, you can use it just the way you would any canned pumpkin.I do usually put it back in a mesh strainer for a few minutes, because there is always a little more liquid, and if you leave it in, your pie or whatever might end up on the watery side. .

Do You Need to Cook Canned Pumpkin?

So I bought a couple cans of organic pumpkin at Trader Joe's, figuring it'd be a versatile, healthy carb to serve with various things in various ways. .

How to Cook Pumpkin: A Step-by-Step Guide

Some are round, some are small, some are large and fat, some oblong, and some orange, beige, or even white.And remember, pumpkins have a long shelf-life (around 2 months) so buy a few extra and keep them ready for later in the season.After you’ve picked your pumpkin, you’ll want to keep it stored in a cool, dry place until you’re ready to make some magic in the kitchen.To bake, roast, and steam, cut in half and scoop out the guts and seeds (save them and make roasted pumpkin seeds) Season or leave them plain and cook to your preference.Just like all types of winter squash, sugar pumpkins can be baked, roasted, boiled, stewed, steamed, and pureed.For the best flavor, however, I recommend slathering the skin and flesh in a little oil and baking or roasting in the oven.Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.Use a pastry brush to coat the pumpkin halves with oil then sprinkle with salt and pepper, if using.Remove the baking sheet from the oven and allow to cool for 5 minutes before scooping out the flesh or peeling away the skin.Stuff with your favorite whole grain, dried cranberries, and other roasted veggies for a complete meal or satisfying side dish.Blend together with some cooked onion, celery, and carrots to make a deliciously healthy pumpkin soup.Follow The Forked Spoon on FACEBOOK PINTEREST for all of the latest recipes and updates.▢ pinch of salt and black pepper (optional) Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350 degrees F. Line a rimmed baking sheet or small roasting pan with parchment paper.Cut pumpkin in half lengthwise (from stem to tip) using a steady sharp knife.Use a sturdy spoon to scrape and scoop the seeds and stringy bits from the center of the pumpkin (save for roasting or discard).Brush the pumpkin flesh and skin with approximately one tablespoon oil then sprinkle with salt and pepper, if using.Remove the baking sheet from the oven and allow to cool for 5 minutes before scooping out the flesh or peeling away the skin.Raw, whole pumpkins can last for up to 2 months when stored in a cool, dry place.Nutritional Information Calories: 41 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 1 mg | Sugar: 1 g | Vitamin A: 28 IU (Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.). .

Cooked Pumpkin Recipe

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.You do need to make sure that you drain off as much water as possible after you puree the pumkin though or your recipies will be too watery.I then measured 2 cups of puree and put it in bags and froze them to make recipies later.Rating: 4 stars Decided to throw a pumpkin I had left over from Halloween into the oven whole for 1 hour at 300 degrees & it worked perfectly.After it cools enough for handling I spoon the pumpkin off of the skin into a bowl to puree.Cook a pumpkin in the oven with beef stew inside (Heaven be sure to add a turnip to the soup really brings out the flavors!).This turned into a project that last ALL afternoon to end in a soggy time consuming mess!Cutting it into "manageable" pieces was pointless it took twice as long to cook as the recipe called for it ended up soaking up all of the water and since I spent 8 on the organic pumpkins the chunks are in a ziplock bag in my freezer because I was so tired of messing with it. .

How To Cook Pumpkin: A Step-by-Step Guide

In addition, depending on your cooking method, you might also need a sheet pan, a stockpot with a steamer insert, and an immersion blender or food processor.And finally (although this is generally only the case if you're steaming the pumpkin), you may also need a large metal or glass mixing bowl along with a mesh strainer or a colander plus some cheesecloth for draining the excess liquid from your purée.You don't have to go overboard with scrubbing, since you're not eating the outer skin, but rinse away any dust, dirt, or debris from the outside and dry it off with paper towels.You'll hear a lot of enthusiasts reminding you to save the seeds for roasting, and while you can certainly roast and eat the seeds, it is by no means the culinary crime of the century to throw them away with the pulp.Separating the seeds from the pulp is a bit of a messy chore relative to the amount of snacking they yield.At this point you can either roast the pumpkin cut-side-up on a sheet pan (after brushing it with olive oil and sprinkling it with Kosher salt), or you can arrange the cut pumpkin in your steamer basket (which might require you cutting the halves in half again).If you're steaming, fill your steamer pot with a few inches of water, bring it to a boil.Insert the steamer basket with the pumpkin, cover the pot and steam for 15 to 20 minutes.Again, the cooked pumpkin flesh should be easily pierced with the tip of a sharp knife.You can store puréed pumpkin in Ziploc bags in the freezer where it will keep for several months. .

Homemade Fresh Pumpkin Pie Recipe

I have successfully added another 1/2 - 3/4 cup of pumpkin (without adjusting any other ingredients) to help it stretch.Rating: 4 stars This is a great recipe is you are looking for a true taste of pumpkin.I was happy to find a recipe for cooking fresh pumpkin other than baking.But don't expect this to taste like pumpkin pie from the can....it is not as sweet or spicy.Also, the pumpkin I used was very watery, so I added a teaspoon of cornstarch to the final mixture before baking.It baked uniformly, didn't burn the crust, or the pie: it turned out great!I have always cooked fresh pumpkin right after Halloween by cutting in half, scoop out seeds and strings, and bake in oven on 400 until soft, then scoop pumpkin out and put in blender and blend until soft, then I store in 4 cup portions in freezer bags until Thanksgiving time.Rating: 5 stars This is a great recipe - preparing fresh pumpkin is also very easy in the microwave then pureed in blender/food processor.Long-necked pumpkin yield more flesh, and green/white striped squash are very sweet and mild.Rating: 5 stars My eleven year old son made this today.After mashing drained but didn't go crazy (squeezing through cheesecloth etc) and it came out great with a non-soggy crust.and then covered & refrigerated it until it was cold before eating...added whipped cream and it was spectacular! .

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