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2022 Food Box #19 - Pie Pumpkin Purée

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).

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