How to Cook Down Your Pumpkin for Pies

by Rollie Brandt

I've never used canned because It's remarkably easy to use the real thing! Here's how I prepare our pumpkin for pumpkin pie. More on the pies in detail in my other SnapGuide.


  • 1 Fresh Pumpkin
  • Food Processor
  • Colander
  • Roasting pan
  • Heavy duty foil
  • PIE RECIPE (optional)
  • 2 cups pumpkin (for 2 pies)
  • 1 Cup Sugar
  • 2 Eggs
  • 1 Teaspoon Salt
  • ¾ Teaspoons Ground ginger
  • 1 ½ Teaspoons Cinnamon
  • ½ Teaspoons Allspice
  • ¾ Cups Milk
  • CRUST for 2 pies
  • Instructions

    Step 1

    After hollowing out, cut pumpkin into large sections (my husband was nice enough to do this part). Tightly arrange sections skin side up in 1" water into roasting pan.

    Step 2

    Note: I cook the entire pumpkin and make several pies which I freeze. This guide lists ingredients for 2 9" pies. You can freeze prepare pumpkin in ziploc bags for future uses. It freezes well.

    Step 3

    Cover tightly with foil. Bake 375° 1-2 hours till tender. be sure there is 1/2-1" water in roaster.

    Step 4

    Test with sharp knife which should slide in easily. Cool enough to handle.

    Step 5

    Cooked pumpkin scoops EASILY away from the skin in just a few minutes. Scoop right into your food processor.

    Step 6

    See how much easier this is than trying to peel a pumpkin raw?

    Step 7

    I used to purée in a blender with extra water for 30+ years so that works too, but this year I used my new food processor... MUCH easier than using a blender!

    Step 8

    Pumpkin is soft and nearly falls apart.

    Step 9

    You can usually scrape right to the skin if cooked enough. It will be very moist.

    Step 10

    Purée and pour into colander....

    Step 11

    At this point puréed pumpkin needs to have some of the water from baking it drained off.

    Step 12

    Skins can be disposed of and other preps made while pumpkin drains.

    Step 13

    If you wish to make pies right away, start to measure ingredients while pumpkin drains to the right consistency.

    Step 14

    You will learn what consistency is best. It should mound and not be runny. See video.

    Step 15

    I quadrupled my recipe because I like to make pies at one time, and freeze to use over the next year. You can use your prepared pumpkin in any recipe, or freeze it in ziplocs.

    Step 16

    The spices and sugar are what make the pies taste delicious. More on that in my next guide...

    Step 17

    My finished pies! If only I could share the aroma with you! Check out my 2 guides... "make pumpkin pie easily from scratch" & "carve a jolly jack-o-lantern"