Here’s just a quick how-to on roasting a pumpkin. Are you all sick of pumpkins yet? I am. It’s not even Thanksgiving, and I just made my second pie for the blog. I think on the day of Thanksgiving, I’m just going to order pizza.
Most cooks say sugar pumpkins make the best pie, so that’s the only kind I have ever used. Grocery stores usually label them as pie pumpkins or sugar pumpkins. They are generally smaller, and have shallower ridges then the ones sold as carving or jack-o-lantern pumpkins.
Sugar pumpkins can vary in size, so the only way to measure how much pie you can make from one, is to roast it, puree it, and measure it. A medium size sugar pumpkin should yield about two cups, though, which is enough to make one standard size pie.
2-3 sugar pumpkins of the same size
1. Preheat the oven to 375 degrees. Cut each pumpkin in half, and place, cut side down, on a parchment lined baking sheet. Pierce the skin with a sharp knife in about five places on each half. Roast for 1 hour, or until a knife cuts through the flesh and skin easily. Remove from oven and cool completely.
2. With a large spoon, remove the seeds and inner membranes. Discard. Peel the skin off each half, and place flesh in a large food processor.
3. Puree pumpkin flesh in food processor until smooth. Measure out by cupfuls and use immediately or freeze.