Once you go fresh, you’ll never go back!
A lot of recipes call for canned pumpkin, but…did you know that you can replace canned pumpkin for fresh pumpkin, even if a recipe calls for canned?
Pumpkins are easy to handle and cook once you know how. Here are some methods that we’ve found helpful. A lot of these are tips that have been passed on to us from friends and family.
Once the pumpkin is cooked, simply use a food processor or blender to whip it into a pumpkin puree.
You can store unused portions of the pumpkin puree in the refrigerator, or freeze in ziplock bags until you are ready to use it.
If you compare fresh pumpkin to canned pumpkin (sight, smell, and taste), you will definitely choose fresh everytime. When it is so easy to make, why wouldn’t you?
Fresh Pumpkin Cooking Option #1: The Oven
Cut the pumpkin open and scoop out the seeds. Place pumpkin halves facedown in a baking dish. Add 1/2″ of water to pan: this helps keep the pumpkin flesh moist.
Bake at 450º until you can pierce the skin with a fork (about 45 minutes to an hour).
Scoop flesh out of shell with a spoon.
Fresh Pumpkin Cooking Option #2: The Microwave
Cut the pumpkin in half and scoop out the seeds. Cut the pumpkin into large chunks (so it will fit in microwave), leaving skin on. Place pumpkin chunks in a shallow, microwave-safe dish with a lid (or cover with plastic wrap).
Spray the cut pumpkin surfaces with cooking spray, and cover. Cook on high for 15 minutes, or until tender (feels soft and cooked).
Alternately, you can add water to the dish, eliminating the spray, to keep the pumpkin from drying out.
Fresh Pumpkin Cooking Option #3: The Stovetop
Cut the pumpkin in half, scooping out the seeds. Then, cut pumpkin into large chunks, but leave the skin on.
Place chunks in a large steamer basket (or a colander placed inside a dutch oven, with water on the bottom). Steam for 20 minutes, or until the pumpkin is tender.
Jack-O-Lantern Pumpkins Are For Spookin’, Not Cookin’!
The jack-O’-lantern type pumpkins are not that great for cooking. The smaller ones, called Sugar Pumpkins, or the lighter, flatter ones called Cheese Pumpkins, are the ones to use in recipes. They have a better taste. You can use any kind of pumpkin to cook with, but you will get a much better taste with Sugar or Cheese Pumpkins.
If you have ever cleaned out a jack-o-lantern, you know that they are pretty hollow on the inside…thats because its grown for the shell to carve into. Sugar and cheese pumpkins are grown for the insides and have a thicker shell packed all the way through with pulp.
Don’t Throw Out The Seeds!
Pumpkin seeds taste great, plus they are really good for you. You can add these yummy seeds to salads, or keep them handy for a healthy snack.
There are two great methods for cooking pumpkin seeds. These methods are both easy and quick.
BUT–Before you set off to cook your seeds, the first thing you want to do is wash them well. Put them in a strainer, then rinse under running water. Make sure you remove all of the pumpkin strings. Once the seeds are clean, blot them dry.
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