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You bought that beautiful little, orange pumpkin but now what?
First, not all pumpkins are created equal. Pie pumpkins are small and have a thinner rind. Jack-o-Lantern pumpkins are typically large with a thicker rind that gives them a longer shelf life. Now you can cook jack-o-lantern but they won’t have as good of flavor as a pie pumpkin.
Once you have figured out what type of pumpkin you have wash it. Then use a sharp knife to cut the pumpkin in half.
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Next scoop all the seeds out. I like use an ice cream scoop to remove the seeds. The seeds can be roasted and eaten or composted.
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Now the pumpkin is ready to cook. Put the cut side down in a baking dish and add water until there is a half inch in the bottom of the baking pan.
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Bake in an oven at 350 degrees for about 30 minutes until the pumpkin flesh is soft. When a fork can easily pierce the rind the pumpkin is done.
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Let the pumpkin cool and then remove the pumpkin from the rind.
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Now you have pumpkin purée. It can be used as is or it can be further puréed with an immersion blender.
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Now the purée is ready to use or it can be frozen to use later. My purée was used to make pumpkin muffins.
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My pumpkin made two cups of pumpkin purée.