Pie Pumpkin, also known as Sugar Pumpkin makes a purée used in pies, muffins, soups, breads, waffles and numerous other dishes. An often asked question: how are these pumpkins different from a carving pumpkin? A pie pumpkin is smaller, has a thicker skin and much more flesh than a carving pumpkin. The flesh is also less watery and stringy and much sweeter. If using as a decoration before eating, rather than carving it, simply decorate the shell, as it is discarded later.
After halving a pumpkin and removing the seeds, it’s time to make roasted pumpkin.
Brush the flesh of the pumpkin with oil to lock in moisture and help the edges caramelize.
Then sprinkle with a little salt, place flesh side down on a parchment-lined baking sheet, and pierce the skin a few times with a fork or knife.
1 2-3 lb. sugar pumpkin
1 Tbsp coconut or avocado oil (if avoiding oil, sub water)
1 pinch sea salt
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
Using a sharp knife, cut pumpkin in half lengthwise (removing the top and bottom is optional). Then use a sharp spoon or ice cream scoop to scrape out all of the seeds and strings.
Brush the pumpkin flesh with oil, sprinkle with salt, and place flesh down on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape.
Bake for 45-50 minutes or until a fork easily pierces the skin. Then remove pan from the oven, let the pumpkin cool for 10 minutes, then scoop out and use for whatever dish you’d prefer!
Baked pumpkin and pumpkin purée will keep covered in the refrigerator up to 1 week, or in the freezer for 1 month (or longer).