Pumpkin Cooked

Skip the store-bought stuff! Learn how to cook pumpkin at home with this easy recipe — it’s easy to make, easy to use, and so much more delicious than canned pumpkin.

Cooked Pumpkin Ingredients

The only ingredient you’ll need for this recipe? A four-pound sugar pumpkin. Sugar pumpkins are those small, round pumpkins that start popping up in produce sections around September or October — they’re sweeter and less fibrous than carving pumpkins, which makes them much better for cooking.

How to Cook Pumpkin

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make cooked pumpkin:

1. Prep: Cut the pumpkin into smaller pieces. Discard the seeds and pith.
2. Roast: Place the pumpkin pieces in a roasting pan, skin side up. Add ¼-inch water. Bake in a preheated oven, uncovered, until tender.
3. Mash: Allow the roasted pumpkin to cool. Cut the skin away, then puree the flesh in a food processor until smooth. You can also mash them with a potato masher.

How to Use Cooked Pumpkin

You can use this cooked pumpkin anywhere you’d use canned pumpkin puree. Make a homemade pumpkin pie or explore our collection of ​​20 Things to Make With Canned Pumpkin (Besides Pie). These are some of the top-rated recipes you’ll find:

· Savory Pumpkin Hummus
· Pumpkin French Toast Bake
· Pumpkin Biscuits

How to Store Cooked Pumpkin

Store cooked pumpkin in an airtight container in the fridge for up to three days.

Can You Freeze Cooked Pumpkin?

Yes! You can freeze cooked pumpkin — and you should if you don’t plan to use it within a week. Transfer it into zip-top bags (or another freezer-safe container) and freeze flat for up to six months. Thaw it in the fridge overnight.

Allrecipes Community Tips and Praise

“Very easy and it turned out great,” raves REEBERT. “I used it in a cake recipe and it was wonderful.”

“If you drain the water that’s left over, be sure not to waste it,” says CAROLANNIEHANSON. “It makes any bouillon you have more rich and flavorful, and contains nutrients from the pumpkin. I wouldn’t make soup stock without pumpkins!”

“This process worked perfectly for me,” says Descolada. “I followed another reviewer’s advice to freeze it in individual bags for use later in the season.”

Editorial contributions by Corey Williams

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