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Monday, November 2, 2015

How to Cook a Pumpkin

Did you go in search of the perfect pumpkin for the absolutely perfect Jack O' Lanterns and Pies this year.   Did you travel every pumpkin patch until the most perfect pumpkins revealed themselves?

And then you found the most perfect pumpkins in the entire patch!   And you loved those pumpkins!

And they were the best Jack O' Lanterns on the block for Halloween!
Oh the joy of these perfect pumpkins!!

But now it's the day after and you can't bring  yourself to throw away your much loved pumpkins!

No worries, you don't have to throw anything away. We can make them into the  most perfect pies, breads, mousse or any of the other loved pumpkin dishes floating through the air this time of the year.  
Seriously the real thing is out of this world amazing!  Pumpkin puree from fresh pumpkins especially if they were 
"The Perfect Pumpkins"! 

How to Cook a Pumpkin
  • Fresh whole Pumpkins or leftover Jack o' lanterns
1. Preheat oven to 350 degrees.
2. Cut the pumpkins into hand size chunks. No need to peel them yet. If you haven't already, clean out seeds and pulp. (save seeds for roasting later)
3. Place pumpkin pieces on a baking sheet cut side up (so the skin is touching the baking sheet, this way if the pumpkin get a little too brown from the baking sheet, it's on the peel which will be removed)
4. Roast for about 45 minutes until they are fork tender.
5. Peel off the skin from the pumpkin pieces or scoop out the meat of the pumpkin with a large spoon. Discard skin.
6. Place pumpkin in a food processor, a few scoops at a time. Working in batches, pulse until the pumpkin is smooth.
7. Use immediately or place in freezer bags and freeze
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*Note: Use only fresh Jack O' Lanterns (we bring ours in and refrigerate them until time to cook them)


  1. In SA we only eat the pumpkin, never seen a pumpkin cut-out in real life ! And it looks like so much fun :-D

  2. I have always wanted to make homemade pumpkin puree!


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