Homemade Pumpkin Pulp


Pumpkin Pulp 2

Until last year, I always used to buy pumpkin pulp from the store, and I’ll admit, I still do if I’m craving pumpkin dishes and don’t have a real pumpkin on-hand.  However, now, if I plan ahead, I prefer to buy my own pumpkin and cook it.  It feels like the epitome of fall to go to a farmer’s market and pick out a pumpkin to bring home.  I like using pie pumpkins because I find that they have less seeds and less stringy flesh.  Don’t be intimidated- the toughest part is cutting the pumpkin in half… =)

Pumpkin Pulp 1Ingredients

1 pumpkin (I generally use ones that are 3-5 lbs)

olive oil

salt, pepper, paprika OR sugar (optional depending on where the pulp is going to end up)

Directions

1.  Cut the pumpkin in half.

2.  Remove the seeds and stringy stuff surrounding the seeds

3.  Drizzle olive oil on each half.  Optional- sprinkle salt/pepper/paprika OR sugar on each half.

4.  Wrap each half individually in foil.

5.  Cook in oven at 400 F for 45 min-1 hour (depends on size of pumpkin.  It is done when it feels soft when you poke a fork in it.

6.  Let it cool to the point where you can handle it.  Scoop out the pulp with a spoon and throw away the skin.  Use the pulp in recipes that call for canned pulp.

Pumpkin Pulp 3

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5 thoughts on “Homemade Pumpkin Pulp

  1. Pingback: Pumpkin Mac and Cheese | Edgy Veggie Bytes

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  4. Pingback: Pumpkin “Hummus” | Edgy Veggie Bytes

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