Hey! So today I got my pilgrim hat on and actually baked a pumpkin— old school. When Nate brought home an extra pie pumpkin for our pumpkin carving party and told me if no one used it I could cook it, I think I laughed at him. Didn’t he know Libby canned that for us? But a few weeks and a Taste of Home magazine later, I dedicated an afternoon to carving up a pumpkin!
How to Bake a Pumpkin
Step 1. Buy the right kind of pumpkin. Pie pumpkin specifically. It should say and be fairly small in size.
Step 2. Wash the pumpkin. Isn’t it cute—like a little baby in the bath tub!
Step 3. Cut it open! I cut it vertically (from stem to bottom). I found a small serrated knife worked best. Also after I cut it in half, I cut around the stem to remove it.
Step 4. Remove stringy material and seeds from inside. Gross! I saved all the seeds and will probably roast them tomorrow.
Step 5. Place skins out in a 9×13 baking pan. Fill baking pan with 1/2 inch water.
Step 6. Cover with tin foil and bake in 350 degree oven for 1.5 hours. Remove and let cool.
Step 7. When cool to touch scoop out the inside flesh, leaving the skin behind. Blend in mixer or with food processor. Store puree in refrigerator for 3 days or freeze for 3 months.