Today, we’re going to be cooking pumpkin. In this case, I’m going to be using it to make pumpkin spice bread, but the procedure is pretty much the same regardless of what you’re using it for.
First, we scoop out the insides just like you do the you’re carving pumpkins. You can separate out the seeds for roasting later if you wish. Here’s the part that I’ve prepared. It’s a little too wide for my pan, so I’m going to have to cut it in half and reposition it.
I’m placing it in the pace flesh side down, and we’re going to add four cups of water so that it doesn’t get dried out while cooking. After preheating the oven to 400 degrees, I’m going to cook the pumpkin for 50 minutes.
Now, before you take it out, remember all that water you put in? A lot of that water has evaporated, so keep you distance as you open the oven. Otherwise, you’ll get a face full of steam.
Next, I’m going to test for doneness with a fork. While the outer skin may still be a little tough, the fork should go through easily once the outer crust is breached. While it’s now cooked, the pumpkin is really too hot to do anything with, so I’m going to pour off the excess water and leave the pumpkin to cool.
After cooling for over an hour, the pumpkin is still warm to the touch, but it’s cool enough to work with now. I’m going to separate the pumpkin flesh from the outer skin and place it a blender puree. While I’ve had to take stirring breaks in the past, the pumpkin was really moist this year and blended up great.
Finally, I’m going to measure out the 2 cups that I need for Pumpkin bread and freeze the rest to use later. Thanks for watching.