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How to Bake Fresh Garden Pumpkins

November 4, 2013 By Colleen 3 Comments

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How to Bake Fresh Garden Pumpkins

I have always wanted to make home made Pumpkin pie by using my own fresh garden pumpkins!  I had never done this before.  So I decided to give it try and found it to be incredibly easy.   So if you have never baked your own pumpkins, here are some easy steps for you to follow below!   The photo above are my pie pumpkins from my greenhouse!

Steps for How to Bake Fresh Garden Pumpkins:

1.   Use your own pumpkins or purchase pie (sweet ) pumpkins. Two pie pumpkins will yield approximately 2 1/2      cups of puree – depending on the size of your pie pumpkins.

2.  Preheat oven to 375 degrees.

3.  Wash the outside and pat dry.  Place whole pumpkin on baking sheet.  I lined mine with foil.  I used a 9×13 pan for the 2 larger pumpkins and a 10×15 pan for the other smaller pumpkins.

4.  Bake pumpkins whole for 45 minutes to 1 hr and remove from oven to cool.

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5.  After they cool, remove stem tops and cut pumpkins in half.   Scoop out the seeds with a spoon, and throw them away.  Or clean them, sprinkle with salt and eat them.   The outer skin peels off easily after it has cooled.   You are left with nice pumpkin meat which I put in my blender and whizz into a puree and use it instead of using canned pumpkin for making my garden pumpkin pies.

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You can now use the Pumpkin puree or freeze it until needed!

Even if you do not garden, most grocers sell pie pumpkins or you can get them at your local farmers market.  The taste is so much better with fresh garden pumpkins!  Try it and let me know how you like it in the comments.

Colleen

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Filed Under: How To Make Tagged With: garden pumpkins, How to bake fresh garden pumpkin, Pumpkin, Purée

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Comments

  1. pumpkinsfan76 says

    August 25, 2014 at 12:50 pm

    Thank you for sharing how to bake a pumpkin. I love making my own puree.

    Reply
  2. The Kids Did It (@the2kidsdidit) says

    November 8, 2013 at 12:58 am

    That’s really just as easy as buying it! Great tip.

    Reply

Trackbacks

  1. Pumpkin Pie Recipe Dairy and Gluten Free says:
    November 13, 2013 at 5:57 pm

    […] I have been looking for a good Pumpkin Pie recipe, that includes a gluten-free crust.  I used a crust recipe from the book Pies and Tarts with Heart by Dynise Balcavage.  The pumpkin pie is just to die for!   I love the consistency and the flavors.  I don’t think I will ever go back to using canned pumpkin for baking anymore.  I will get my own sweet, small pie pumpkins and bake them.  I adapted a recipe that came on a flier with the pie pumpkins I purchased at the grocery store.  The recipe for the pumpkin pie follows below.   I used fresh baked pie pumpkins for the filling for this pie.   You can find out how to bake, prepare and puree whole pie pumpkins here. […]

    Reply

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