Baking pumpkins are small. I read a question last week that I would like to answer: “Why bake a pumpkin when you can buy it canned?” True, you can buy canned pumpkin that is adequate, but like other food, there’s nothing like fresh. I bake pumpkin for the flavor, texture, and aroma. Can’t compare with canned.
Pumpkins grown for baking are small. Their pulp is denser and less stringy than bigger pumpkins. It’s well worth growing or buying a baking pumpkin for pie, bread, and other pumpkin treats!
How to Bake a Pumpkin
All you need: 1 pumpkin, baking variety
Preheat oven to 325 degrees F. Follow these steps.
Pumpkins grown for baking are small. Their pulp is denser and less stringy than bigger pumpkins. It’s well worth growing or buying a baking pumpkin for pie, bread, and other pumpkin treats!
How to Bake a Pumpkin
All you need: 1 pumpkin, baking variety
Preheat oven to 325 degrees F. Follow these steps.
First, rinse and scrub with vegetable brush.
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Use a chef's knife and cutting board to cut pumpkin in half.
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Scoop seeds and strings with a spoon.
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Place cut side down on a cookie sheet.
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Bake for 1 hour or until easily pierced with a fork.
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Scoop pumpkin out with a spoon.
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1 pumpkin makes about 4 cups.
| The pumpkin should easily separate from the shell. Mash or strain. Pumpkin freezes well. Most recipes require 2 cups pumpkin. Pumpkin Seeds Separate the seeds and strings. Compost or discard strings. Rinse seeds and soak overnight in water to cover. Drain. Preheat oven to 325 degrees F. Place seeds on a cookie sheet. Mix with 1 tablespoon oil. Bake for 15 minutes, stirring occasionally. Seeds should brown lightly. Sprinkle with salt. Cool and store in an airtight container. |
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