Cut pumpkin in half & remove the core.
Remove the seeds and fibers from the inside of the pumpkin.
Remove the seeds and fibers from the inside of the pumpkin.
Oil the outside edge of the pumpkin so it doesn't stick to your pan.
Place pumpkin halves, skin up, on a jelly roll pan.
Fill jelly roll pan with a half inch to an inch of water.
Fill jelly roll pan with a half inch to an inch of water.
Carefully put pumpkin halves in the oven.
Bake at 350* for 45 minutes to an hour.
The pumpkin skin will begin to turn brown & when you pierce it with a knife it will feel very soft.
Store extra pumpkin in the freezer.
Notes:
My pumpkin was approximately 4 1/2#. It made 5 cups of fresh pumpkin.
3 comments:
Just recently ran across your blog, I am LOVING your yummy recipes! Can't wait to try some pumpkin bars!! Thanks!
Oh, quick question...I noticed avocado oil in one of your pie pumpkin photos, is that what you use in your baking also?
Avocado oil is a mild, almost no taste oil, I will use it instead of olive oil if I don't want any flavor. It is really good for you! However, it is really pricey, I use it sparingly. The fats in avocado's are great for growing children and their developing brains, I always use it when sauteing something for my children. I haven't seen it in a store, I buy it through our co-op.
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