Choose a firm, small pie pumpkin, not more than 3-4 pounds; smaller pumpkins tend to be a bit sweeter
Method:
Rinse the pumpkin under warm water, removing any dirt or debris
Cut the pumpkin in half on a large cutting board, with a sharp knife
Scoop out the seeds with a metal spoon, I use an old measuring spoon that has a nice edge
Lay the pumpkin face side down in a large baking dish
Scoop out the seeds with a metal spoon, I use an old measuring spoon that has a nice edge
Lay the pumpkin face side down in a large baking dish
Cover with ¼ inch water
Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to check
Remove from oven and scoop out insides, discarding skin
Store in refrigerator in a glass mason jar
Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to check
Remove from oven and scoop out insides, discarding skin
Store in refrigerator in a glass mason jar
