How to Cook 42 Pumpkins
How to make pumpkin puree from fresh pumpkins is easier than you think!
- Prep Time: 6 hours
- Cook Time: 1 hour
- Total Time: 7 hours
- Yield: 4 cups 1x
- Category: Cooking Basics
- Cuisine: American
Ingredients
Scale
- 2 Pie pumpkins (about 22 inches in diameter and approximately the same size for even cooking)
Instructions
- Preheat oven to 375 degrees F.
- Rinse the Pie pumpkins in cold water and pat dry.
- Place on baking sheet and roast for 45 minutes to 1 hour, cooking until knife inserted in center goes in easily.
- Remove from oven and allow to cool completely (this could take 4 hours or more, so you might want to finish the pumpkins the next day).
- Place cooled pumpkins on a large chopping board.
- Using long, sharp knife, remove the stem of each pumpkin.
- Cut each pumpkin in half (you will have 4 halves).
- Use a soup spoon to scrape out pumpkin guts including seeds (reserve seeds for roasting or discard along with guts).
- Using the soup spoon, scrape pumpkin pulp from pumpkin skin and place in large mixing bowl.
- Using a potato masher, mash pumpkin to the consistency of puree.
- Measure into either 1 cup or 2 cup servings and spoon into a freezer-safe bag.
- Seal bag, squeezing out air.
- Lay bags of pumpkin puree flat on a cookie sheet and transfer to freezer.
- Freeze until firm (several hours).
- To use pumpkin puree for recipes, defrost in refrigerator and add to your recipe.
Notes
Two small Pie pumpkins will make about 4 cups of pumpkin puree. Preparation time includes cooling time and freezer time. Actual preparation time is about 20 minutes to wash, remove stem, cut in half, scoop and mash. Food freezing experts will tell you to use your frozen pumpkin puree within 3 months, but in all honesty, I’ve used pumpkin puree that has been frozen a year and it’s still fine.
Find it online: https://tootsweet4two.com/how-to-cook-42-pumpkins/
