Pumpkin Cooking and Baking Tips

Cooking Tip of the Day

Holiday desserts and treats made with pumpkin can be extra special with these hints and tips.

Professional bakers select small, dense pumpkins because they are sweeter than the larger varieties preferred for jack o-lanterns. Sugar Pie, Small Sugar, and Baby Pam are the most favored. Choose a pumpkin that has no blemishes, a tight stem, and no cuts into the skin.

When cutting up a pumpkin place it on a damp towel. This prevents the pumpkin from slipping or sliding, and also possible cuts to the chef.

Never throw away the seeds. They are easily removed from the pumpkin. Placing them in a bowl of water will help separate them from the stringy pulp. The seeds can then be dried and roasted for a delicious treat.

Baking a pumpkin is easiest when simply cut in half. Place the cut side down on a baking sheet. Bake at 375 to 400 degrees F. for 1 1/2 hours or until the pulp is tender.

Roasting cut pieces of pumpkin is preferred when browning is desired. More moisture is also removed from the flesh as well. Pieces of pumpkin should be of equal size so they all are done at the same time. Do not crowd the pieces. Use 2 baking sheets if necessary. A light coating of vegetable oil will also help to encourage browning.

Boiling of pumpkin pieces can be done, but the cooked pulp will hold more water than when roasted. Always drain cooked pumpkin in a sieve or small mesh strainer so all excess water is removed.

Save water that pumpkin has been cooked in. It can be used for soups or sauces, and it can replace other liquids in cakes, muffins, breads etc.

In order to get a smooth consistency mash pumpkin while it is still warm.

Pumpkin puree can be frozen. Freeze puree in half-cup or one cup portions as these are the amounts most likely to be needed for most recipes. Thaw puree in the refrigerator and drain off any liquid that may remain.

Puree frozen in ice cube trays can easily be used to add at the last few minutes to a soup or stew.

Always make pumpkin puree at least one day ahead of when it will be used for baking.

.Articles that may be of interest:

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