Here’s just a quick how-to on roasting a pumpkin. Are you all sick of pumpkins yet?I am.It’s not even Thanksgiving, and I just made my second pie for the blog.  I think on the day of Thanksgiving, I’m just going to order pizza.Most cooks say sugar pumpkins make the best pie, so that’s the only kind I have ever used.Grocery stores usually label them as pie pumpkins or sugar pumpkins.They are generally smaller, and have shallower ridges then the ones sold as carving or jack-o-lantern pumpkins.Sugar pumpkins can vary in size, so the only way to measure how much pie you can make from one, is to roast it, puree it, and measure it.  A medium size sugar pumpkin should yield about two cups, though, which is enough to make one standard size pie.

Pumpkin puree
2-3 Sugar pumpkins of the same size

1.  Preheat the oven to 375 degrees.  Cut each pumpkin in half, and place, cut side down, on a parchment lined baking sheet.  Pierce the skin with a sharp knife in about five places on each half.  Roast for 1 hour, or until a knife cuts through the flesh and skin easily.  Remove from oven and cool completely.
2.  With a large spoon, remove the seeds and inner membranes.  Discard.  Peel the skin off each half, and place flesh in a large food processor.
3.  Puree pumpkin flesh in food processor until smooth.   Measure out by cupfuls and use immediately or freeze.

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