Skip the store-bought stuff! Learn how to cook pumpkin at home with this easy recipe — it's easy to make, easy to use, and so much more delicious than canned pumpkin.
Cooked Pumpkin Ingredients
The only ingredient you'll need for this recipe? A four-pound sugar pumpkin. Sugar pumpkins are those small, round pumpkins that start popping up in produce sections around September or October — they're sweeter and less fibrous than carving pumpkins, which makes them much better for cooking.
How to Cook Pumpkin
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make cooked pumpkin:
1. Prep: Cut the pumpkin into smaller pieces. Discard the seeds and pith.
2. Roast: Place the pumpkin pieces in a roasting pan, skin side up. Add ¼-inch water. Bake in a preheated oven, uncovered, until tender.
3. Mash: Allow the roasted pumpkin to cool. Cut the skin away, then puree the flesh in a food processor until smooth. You can also mash them with a potato masher.
How to Use Cooked Pumpkin
You can use this cooked pumpkin anywhere you'd use canned pumpkin puree. Make a homemade pumpkin pie or explore our collection of 20 Things to Make With Canned Pumpkin (Besides Pie). These are some of the top-rated recipes you'll find:
· Savory Pumpkin Hummus
· Pumpkin French Toast Bake
· Pumpkin Biscuits
How to Store Cooked Pumpkin
Store cooked pumpkin in an airtight container in the fridge for up to three days.
Can You Freeze Cooked Pumpkin?
Yes! You can freeze cooked pumpkin — and you should if you don't plan to use it within a week. Transfer it into zip-top bags (or another freezer-safe container) and freeze flat for up to six months. Thaw it in the fridge overnight.
Allrecipes Community Tips and Praise
"Very easy and it turned out great," raves REEBERT. "I used it in a cake recipe and it was wonderful."
"If you drain the water that's left over, be sure not to waste it," says CAROLANNIEHANSON. "It makes any bouillon you have more rich and flavorful, and contains nutrients from the pumpkin. I wouldn't make soup stock without pumpkins!"
"This process worked perfectly for me," says Descolada. "I followed another reviewer's advice to freeze it in individual bags for use later in the season."
Editorial contributions by Corey Williams
Ingredients
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1 (4 pound) sugar pumpkin
Directions
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Preheat the oven to 300 degrees F (150 degrees C).
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Cut pumpkin into small manageable pieces; cut off pith and seeds and discard.
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Place cut pumpkin, skin-side up, in a large roasting pan. Add 1/4 inch of water.
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Bake, uncovered, until tender, about 1 hour. Remove from oven and let cool for 10 to 20 minutes.
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Cut skin away from cooled pumpkin pieces. Transfer pumpkin flesh to a food processor and puree until smooth, or mash pieces in a bowl with a potato masher.
Nutrition Facts (per serving)
16 | Calories |
0g | Fat |
4g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 30 | |
Calories 16 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 1mg | 0% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 0g | 1% |
Protein 1g | 1% |
Vitamin C 5mg | 6% |
Calcium 13mg | 1% |
Iron 1mg | 3% |
Potassium 206mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.