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Cooking with Fresh Pumpkins.

Published on By: Josh and Brent

First lesson: All pumpkins aren’t equal.

That massive pumpkin that you bought at the grocery store to carve into a Jack-O-Lantern? Trust us, no matter how frightening its face, it would be even more scary in a pie. Those giant pumpkins aren’t bred for cuisine. Their flesh is stringy, tough, and tasteless. If that’s the only kind of whole pumpkin you can find, you’re better off substituting Butternut, Hubbard, or Kabocha squash in recipes calling for fresh pumpkin. Or go ahead, use Libby’s. No judgement here…usually the pumpkins used  in canned pumpkin are processed quicker than it takes for a fresh one to get to market.

But if you can find a fresh, ripe “pie pumpkin” at your local farmers’ market, nab it. Typically, they’re much smaller than Jack-o-Lantern varieties. A few kinds we grow at the farm are “Small Sugar” and “Cushaw Orange”. If you buy one, be sure to use it immediately. Resist the urge to use it as decoration on your front porch until you’re ready to make a pie. The extreme temperature fluctuations in autumn will make it rot from the inside. But if you must store it for a few days, your refrigerator or a cool, dry basement is best.

Processing your fresh pumpkin is very easy. Heat your oven to 400F. Then simply cut pumpkins in half from top to bottom, snap off stem, and use a large spoon to scoop our seeds and pulp. (Save the seeds, of course, to make Peppy Pepitas.) Line a rimmed baking sheet with tin foil to make clean up easier, and place pumpkin halves face down on foil. Place in oven and after one hour, check for done-ness. Skins should be darkened and beginning to peel away from the flesh. A knife should be able to puncture through flesh as if it was softened butter. If not, continue baking, checking every fifteen minutes.

Once finished allow to cool completely. Be especially careful lifting pumpkin halves off of baking sheet as trapped steam make cause injury. Flesh should scoop away from peel very easily, and may be pureed in a food processor or blender. If resulting puree seems too “wet,” drain for several hours in paper-towel lined strainer, or reduce other liquids called for in your recipe. Pumpkin puree may be frozen for later use, but it will lose its flavor quicker in freezer than other frozen vegetables.

Do you have any additional pumpkin processing techniques or tips? Let us know in the comments below.

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Comments9

  • farm status
    By: matt

    I have to disagree here…their flesh is NOT stringy, tough, and tasteless, I’ve been making pumpkin pies using the pumpkins sold around halloween each year and freezing what I dont use for the past 12 years , I would never use canned pumpkin, but hey go buy special pumpkins at a special price lol

    Reply
  • farm status
    By: Nina Rizzo

    Here is an easier way to cook pumpkins, cook them WHOLE. Snap off the stem, then use a sharp knife to poke about 5-6 holes around the top. I cook two pie pumpkins at a time. Put them in a sturdy baking pan and pour in about an inch or two of water. Bake at 375 degrees for an hour or two or until you can pierce through the pumpkin easily with a regular ole fork. (Make sure to replenish the water if need be while cooking.)Take them out and let cool. Cut in half and VOILA! It’s magically easy to scoop away the seeds and stuff and then peel the pumpkin skin off. (I use gloves when doing this because the pumpkin will stain your hands.) This makes nice dry pumpkin meat which is perfect for pies or baking.

    Reply
  • farm status
    By: marie

    I roasted a pumpkin this morning ,mmmm, can smell the warm ,homey yum,scooped it out then made pumpkin bread,next time Im going to roast your way,good ideas.

    Reply
  • farm status
    By: Dina

    LOVE your pumpkin tips! I’ve been buying and baking fresh pumpkins for a number of years and can’t wait to try your method, which is a little different than what I’ve been doing. (Cutting slits in the top of the pumpkin, putting it in a baking dish with water, and baking for however long it takes.) I especially love your comment about all pumpkins not being equal. I once had a pie pumpkin — and it was a pie pumpkin, not a Jack-O-Lantern that required a hammer and ice pick to get thru the shell. So funny!

    Reply
  • farm status
    By: Maggie Sever

    If you own a pressure cooker/canner it’s a better way to store your pumpkin leftovers (no flavor loss) for your next treat. My favorite chocolate chunk pumpkin bread – a loaf doesn’t last more than a day in my house.

    Reply
  • farm status
    By: Jim Tower

    I grow a small sugar pumpkin plant every year so that I can make a Pumpkin Tart Tatin for Thanksgiving. Just substitute peeled sliced pumpkin for the apples! It’s really good.

    Reply