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Pumpkin, oh how I love thee…let me count the ways…

I have been having issues with the price of pumpkin the last year or so.  I LOVE just about anything with pumpkin in it, but the prices for a can of pumpkin are less than impressive.  This year I decided to have a little revolution of my own and make my own pumpkin sludge.  Yeah, I know it sounds less than appetizing, but that’s what it is to me.  Shocked is the best word I can possibly think of using to describe the ease of the whole process.  (This blog post is a mini-project to try out photo documenting…and frankly, I have been wanting an excuse to use Will’s camera so this is it!)

Make sure when you are shopping you buy a pumpkin pie pumpkin,  I hear milk pumpkins work as well.  They are smaller pumpkins.  You want darker orange ones that seem heavy for their size.

Lose the stem, cut it in half and scrape out the guts.

Brush the part you cut with vegetable oil.

Place the halves face down in a pan, adding a cup of water to the pan to keep your pumpkin from burning.

Bake in the oven at 350 for 60-90 minutes.  Poke with a fork.  If it seems nice and soft let it cool.

When it cools enough to handle scrape all of the flesh into a bowl.  Usually, mine are tender enough where the skin will peel off in almost one piece.

Mash the pumpkin flesh with a potato masher.  You can also use a food processor or a blender, but it usually takes about 15 seconds of mushing with a potato masher before everything is nice and smooth.

Spoon the pumpkin into a strainer lined with 2 coffee filters (paper towels would probably work just fine here too).  Cover with Glad Wrap and let it drain into a bowl in the fridge for at least 2 hours.  I’ve heard that over night is preferred, but 2 hours works fine for me.

After that, you can do what you want.  If you want to freeze it, I usually put it into labeled zip bags or containers in 2 cup increments since that is about the 15 oz. you usually get from the can and Sharpie the date.  The pumpkins I have bought as of late yield 3-4 cups.

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2 Responses to “Pumpkin, oh how I love thee…let me count the ways…”

  1. Melanie says:

    Thanks for the tutorial. Don’t know why I never thought of it. I cook squash that way all the time! I guess I need to go make my favorite pumpkin chocolate chip cookies.

  2. Kim says:

    I agree with Jessica it is easy. We mashed out pumpkins we grew last year and froze it. We still have some in the freezer for pies this year!