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 pie 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 with a sharpie, as the shell is discarded after baking.
1 2-3 lb. sugar pumpkin
1 Tbsp oil (if avoiding oil, sub water)
1 pinch sea salt
Roasting the pumpkin:
Preheat oven to 350 degrees F (176 C) and lightly oil a baking sheet.
Using a sharp knife, cut pumpkin in half lengthwise (removing the top and bottom is optional). Then use a sharp spoon 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!
If turning into purée, simply scoop pumpkin into a blender and blend until creamy and smooth. If it has trouble blending, add a little water.
Baked pumpkin and pumpkin purée will keep covered in the refrigerator for up to a week, or in the freezer for a month (or longer).