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I had some leftover pumpkins decorating my front porch this week and I decided they must be used! Last year, we made these cute Turkey crafts with them. This time I decided to cook them up!
|This one has no idea what’s coming.|
I always thought that only sugar/pie pumpkins were good for cooking, but I was wrong! A bit of researched showed that regular pumpkins of any size work just as well. Theoretically, they’re not as flavorful, but I didn’t notice!
Wash off the pumpkins, especially if the kids decorated them with washable paint. 🙂 Cut them open and clean them out, separating and reserving the guts and seeds. Small pumpkins can be cooked whole. Halve medium pumpkins and quarter the larger ones. Bake on a lightly greased cookie sheet (no water needed) at 350 for 45-60 minutes. Cool a little and the skins will easily peel right off! I pureed the pumpkin without any water and they turned out great. Dry pumpkin may need a bit of water to make it smooth though. The pumpkin “guts” can be steamed and pureed right along with the larger pieces. Use for baby food, in place of applesauce/oil in baking, or for all those wonderful pumpkin fall recipes! Seeds can be roasted, of course. I learned that boiling them for 10 minutes first and then patting them dry before baking makes sure they cook evenly and crisply.