How to Cook Fresh Pumpkin
89go canned again!
Once you go fresh, you'll never
A lot of recipes call for canned pumpkin, but you will find recipes that call for fresh pumpkin. You can also replace canned pumpkin for fresh even if a recipe calls for canned.
Pumpkins are easy to handle and cook once you know how. Here are some methods that I've found helpful. A lot of these are tips that have been passed on to me 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?
Option #1: The Oven
Cut 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.
Step by Step Pictures of Option #1
Click thumbnail to view full-size
Option #2: The Microwave
Cut 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.
Option #3: The Stovetop
Cut 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 pumpkin is tender.
Check out these great pumpkin recipes!
- Pumpkin Recipes: Easy & Yummy
Tasty recipes for Perfect Pumpkin Pancakes, Profound Pumpkin Pudding, Cheesy Pumpkin Soup, and Snackable Pumpkin Bread. - More Simple Pumpkin Recipes
More tasty pumpkin recipes: Pumpkin Pie Muffins, Pumpkin Pudding Pies, and Pumpkin Mashed "Mock" Potatoes. - How to Cook Pumpkin 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. These are two great methods for cooking pumpkin seeds. These... - Pumpkin Dessert Recipes: Low Point & Low Calorie
The holiday season is abundant with tasty temptations, but these recipes will help you keep your waistband from growing: Pumpkin Cheesecake Pudding (2 points), Pumpkin Muffins (3 points), Pumpkin Fluff (2 points).
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Comments
Canned pumpking???? Never heard of such a thing! Guess it is much easier to open a tin than cut open and peel a pumking. Bet you are right though, the difference in flavours must be abysmal.
I have a pumpkin sitting on the front steps of the hosue as decor. I'll try your recipe. Do you do all your own pictures - they are very good?
I do most of my own pictures, so thank you. Let me know how the pumpkin goes!
Thank you for this hub! It's hard to find info about cooking fresh pumpkin. I did it once and it worked out great. The next year something went wrong and it was too watery! I'll try to follow your instructions this year. THANKS.
This sounds good I will try it and let you know.
Incidentally I think your photos are terrific
How long does it last once it is cooked? I would like to cook em up tomorrow but wait until Tuesday to use em.
Thanks!!!
It stays good, in the fridge, for about 5 days.
Your instructions were the best yet! I have my pumpkin in the oven now! Can't wait to make my pumpkin cheesecake!! Happy Thanksgiving to all!
My Pumpkin is hudge - are all pumpkins good for cooking?
Generally, the pumpkins you buy for decoration or jackolanterns are not for cooking. Sugar pumpkins, and other pumpkins typically sold in the produce area of your grocery store are for cooking. I've never done it, but I know people who have successfully cooked white and yellow pumpkins.
do you add anything to the pumpkin puree? or just cook as is?
Cook as is. When you use it in recipes, the recipe often calls for spices.
Oh my goodness. I'm obsessed with pumpkin recipes so I am favoriting you right now. I make some delicious pumpkin pasta, and I'll be posting the recipe soon enough. I know pumpkins are usually used for dessert-y dishes, but they are really delicious in dinners too- like soup, risotto, and pasta (believe it or not!). Yum! I'm hungry now.
I Just want to thank you for posting it on the web I have never cooked pumkin before So I just hope it turns out right so I can use it to make pies this thanks giveing
Thanks for the excellent tips -- I'm baking pumpkins like crazy today and accidentally discovered that leaving them in 5-10 minutes past their "done" time results in the skin blistering a bit. This allows you to peel the skin off quickly and easily without scooping out the insides. It speeds up the process and results in perfectly done pumpkin.
Great tip Marilynne--thanks!
I like to use my cheese slicer to peel the pumpkin first. But it sounds easier to cook it first!
Great tip!
Thanks for the simple instructions.
thanks for the instutions i've been looking for instructions all day i hope it works for me!
Thanks for the cooking instructions of the lil pie pumpkins... everyplace i went to online would not post how to cook them...
I have read a few other sites and I have learned that baking with the skin on produces a much better flavor; however, your instructions have been the easiest to follow. Thank you so much for the precise instructions and pictures. Over the past few years, I have always cubbed and boiled my pumpkins. It is time consuming and messy (especially draining the water logged meat). I am excited to say that I will be baking my first pumpkin this year.
How do you know if a pumpkin can be cooked? I am reading about pie pumpkins-I bought some a little bigger at a benefit auction and put them in front of my house and am wondering if they would be good cooked. Any hints to figure out if it is a cooking pumpkin?
Hi
Ive always cooked my pumpkin at a lower temp of 350F for about a hour, cut in large chunks, skin down covered with foil in a glass dish with about 1/3 inch water in the bottom with good results.
So after reading you cook yours skin up, I was wondering if there is a reason for cooking the pumpkin so hot, and skin up as opposed to skin down?
Thanks!
Lorine, if baking it at a lower temp work for you, then that is great. Perhaps you bake smaller pumpkins?
Also, you cover yours, so it isn't necessary to cook yours skin up. However, if you do not cover it, it is better to cook it skin up.
I admit that I've never used fresh pumpkins. Always wanted to try it, but was a little nervous. I'll take your tips here and actually give it a try.
Thanks.
Question - I read earlier that you cannot use jack-o-lantern pumpkins - we grew pumpkins in our sad little garden and luckily (unlike everything else) we had one pumpkin - we cannot remember what kind it is, but it is about 8-10 inches tall and round... how can I tell if this is a pumpking okay to use for baking? Thanks!
Hi, I'm from South Africa and for us it is always strange that people are not completely aware of all the wonders of pumpkin. For us, fresh pumpkin is almost a staple. We mostly eat it as a sweet dish with our customary meat, rice, potatoes and green bean "stew," I suppose that is what you will call our way of cooking grean beans. Loved your Hub!
Prepare pumpkin as for carving, hollowing out seeds and place top back on. Pierce a few steam release holes in sides & bake at 350 until sides begin to cave in and forks for doneness. Cool slightly; remove skin and puree in blender. Put in freezer bags in 1-1/2Cup amts. & the job is done. That is how I am doing it right now and have for many years.
Thank you so much for posting this. I tried a different couple of methods for cooking pumpkin and this one (one for the over) is the best one yet!! Thanks again!! Great illustration
these cooking instructions are great.they were so easy to follow n the pictures are a great addition.ive always wanted to make pumpkin pie from real pumpkins but was scared but im really excited that its that easy.thanks so much
Never cooked pumpkin but can't wait to try now I've read this hub. Thank you.
I've done option #3 for many years, but option #1 sounds so much easier! Great tip!
just like to know what you can cook with a pumpkin,never had it but just been to the farm to get one
Oh, Penny...
Pumpkin soup, pumpkin bread, pumpkin pie are standards, and a cook more skilled than I am could try something like pumpkin ravioli. Pumpkin soup is my favorite, especially with cumin and coriander in it. Just start looking up recipes.
The only time I've ever tried cooking with fresh pumpkin I boiled it in chunks and it was a disaster. I hated it and swore never to do it again. But I bake squash all the time! I have two pumpkins in the oven right now. Wish me luck!
I carved my Halloween pumpkins last night - the pumpkins are now at the front door and the filling is in the fridge - how long can I keep it the fridge, and how do I cook it so that I can make it into a pumpkin pie tomorrow or the day after..? Can it stay in the fridge for a couple days or should I cook it first, and then keep it in the fridge..?
Kristie, you don't use the inside filling from the pumpkin...you use the outer part...the shell of the pumpkin....you cook it down until it is soft, peel off the skin and puree it. then it can be used in place of canned pumpkin in recipes. I always make pumpkin bars with cream cheese frosting.
i have never cooked a pumkin before and when i did what this said it made a really good pumkin
i have never cooked a pumkin before because i always was a little nervous about it blowing up in my oven but when i read this it sounded way to good so i will try this a get back to you later
I have cooked pumkin for years, I now have several other ways to try I am going to bake it this year Thank You
Microwave Pumpkin Pie, I'm in heaven now.
I have been baking pumpkins for several years now and I use the large jack pumpkins (the carving type) and they have always turned out great.
My mom has a great trick for the frozen puree. Often times it is a bit more watery than the puree from a can which can effect the consistancy of what ever pumpkin delight you are preparing. She used to freeze the puree in ziplock freezer bags. While defrosting the bags she would cut the tiniest corner off the bag (we're talking a tiny pinhole here)and let that corner hang over the sink. Either in the freezing process or defrosting process (maybe both?) much of the water gets seperated from the puree and will run out the small hole in the corner of the bag while thawing. Remember not to cut the whole till thawing time. This will help firm up the puree without an hour(s) of simmering. Hope this is helpful, now where do i get those recipes for pumpkin soup, raviolis, pumpkin bars, cheescake, risotto, pasta etc..?
Yum! I've never made anything with real, fresh pumpkin before but now I think I will. We have roasted pumpkin seeds before though - a good snack, especially around Halloween.
WE have 2 large pumpkins that I got from a local pumpkin patch. I had planned on carving them into jack-o-lanterns, but the week of Halloween was just too busy. So, I thought since I have them, I could cook them! I've never done it before. What I don't understand is why only the smaller ones are for cooking? Can I cook my bigger pumpkins?
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ForTheLove says:
2 years ago
I really like the idea of fresh pumpkin! This is one recipe I'll be pointing my cooking-oriented friends to since I don't cook a whole lot, myself. I'm certainly not opposed to sampling pies, though, of course! lol