Cooking Your Pumpkin Down for Pumpkin Pies, Pumpkin Bread and Roasted Pumpkin Seeds



Our resident chef, Marty Williams will be first taking us through the process of cooking down all those Halloween pumpkins.  Then she will be giving us recipes for some delicious concoctions in the next few weeks to whip up from the result.  (Today we’ll roast the seeds!)


Note #1:  Cooking down a 15 pound pumpkin will measure out to approximately 13 cups of pumpkin to use for your pies and bread, and have some left over to freeze.

Note #2 Be sure to use a sharp knife.  You will also need a very large pot to put the pumpkin chunks into for cooking on top of the stove.


Cooking Instructions

Rinse the outside of the pumpkin before you start cutting.  Cut the top of the pumpkin off and scoop out all the seeds and stringy stuff.  Place the seeds into a bowl, cover with water, add salt and set aside for roasting.

Cut the pumpkin in half lengthwise, then cut each half into strips about 2 inches wide.  Cut each strip into pieces measuring about 1-1/2 inches.  Cut the outer shell of the pumpkin off and any stringy stuff that may be left and discard.  The pumpkin meat should be placed in a “large pot” for cooking.  Repeat the cutting of each strip until the pumpkin is all cut into pieces.

Take the pot with the pumpkin in it and fill it with enough water to cover the pumpkin about 3/4 of the way full.  Cook the pumpkin on top of the stove until the pumpkin is cooked throughout.  (Just like you would cook mashed potatoes).

When the pumpkin is cooked, drain the water and mash the pumpkin until there are no chunks left.  Place the mashed pumpkin in a large bowl and let it set for about 1/2 hour. The pumpkin will release more water which also must be drained.  Repeat this step until there is no more water to drain.

Now you have the meat of the pumpkin for your pies and bread.  Place a lid on the bowl and place the pumpkin in the refrigerator or freeze; place the pumpkin in a large zip lock baggie and put on a cookie sheet before setting it in the freezer.  Remove the cookie sheet when frozen.


Roasting Pumpkin Seeds, Preheat oven to 225 Degrees

Drain the water from the seeds and place the seeds on a cookie sheet that has been lined with foil.  Place them in the oven and bake until the seeds are complete dry.  This will take about 4 hours.


Marty Williams, our resident chef, Thousand Oaks

Have a favorite recipe? Old family secret?  Share it with us!

Please send to: [email protected]

We’ll be in the kitchen waiting.

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