Pumpkin is extremely nutritious, full of important vitamins and minerals. It has a mild squash flavor that can be seasoned in a variety ways.
Here are my favorite pumpkin recipes. I’m sure this list will grow as I try new ones to cook with pumpkin!
Pumpkin Bread
Pumpkin Curry Soup
Traditional Pumpkin Pie
Have pumpkin purée on hand by making your own! It is super easy to make, and it freezes well for future use.
How to make Pumpkin Purée
- First, line your baking sheet with parchment paper and preheat your oven to 350°F.
- Then, wash and cut your pumpkin in half. Scoop out all the seeds and pulp. [I use a grapefruit knife to cut between the pulp and the flesh to make cleaning the pumpkin out easier.] If you want to save your seeds for roasting, put the innards into a bowl to sort afterward.
- Place pumpkin on a baking sheet lined with parchment paper with the cut edges down. This keeps the flesh from getting dried out during baking.
- Bake for about an hour, or until the pumpkin presses down easily in the middle. During baking, you may notice steam coming out of your oven! Don’t worry. It’s just some of the water from the pumpkin cooking off.
- Remove from oven and allow to cool.
- Turn the halves over and spoon the cooked pumpkin into a large colander. You will notice liquid draining from the pumpkin. This is a good thing. Pumpkin contains a lot of liquid so it’s good to drain as much as possible before freezing.
- Purée pumpkin in a food processor or blender.
- Measure into 2 cup portions and put into freezer bags. Remove as much air as possible before sealing. Label bags with contents, amount and date.
If your pumpkin cooked over the edge of the parchment paper, it may have burned onto the baking sheet. I use my own All-purpose Cleaner made with dish soap and water to clean up messes like that. It works great!
