Pie pumpkins, also known as sugar pumpkins, are substantially smaller than their jack-o-lantern cousins. These pumpkins weigh around 4 lbs. and have a smooth texture and sweet inner flesh. You can roast pumpkin for pies and other baked goods, or serve it as an autumn side dish. This simple method produces a tender pumpkin, ready to chunk or puree, making it perfect for any dish from muffins to ravioli.
Step 1
Preheat the oven to 375 degrees Fahrenheit. Place the rack in the center of the oven.
Step 2
Cut through the pumpkin from stem to base. Slice off the stem end.
Step 3
Scoop out the stringy pulp and seeds using a spoon. Reserve the seeds if you'd like to roast them later.
Step 4
Grease a baking sheet with non-stick cooking spray, butter or oil.
Step 5
Place the pumpkin halves cut side down on the baking sheet. Cover with foil.
Step 6
Bake for 1 1/2 hours, or until the flesh is quite soft. Scoop or cut the pumpkin away from the skin and season to serve as a side dish or puree for use in baking recipes.
Tips and Warnings
- With canned pumpkin shortages a worry, knowing how to bake your own pumpkins can save your favorite holiday desserts. If you can't find pumpkin, substitute butternut squash.
- Avoid using jack-o-lantern pumpkins for eating. They're not particularly sweet and may be quite stringy.
Things You'll Need
- Pie pumpkin
- Baking sheet
- Nonstick cooking spray or oil
- Large knife
- Aluminum foil
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