• For loaves, pies, custards, soups…
• ‘Sugar Pie’ pumpkins are best for baking & cooking due to their higher quality of flesh – sweeter with a lower water content.
• 4 cups pumpkin pulp = 28 oz. canned pumpkin

 PRINTER-FRIENDLY VERSION

BAKE

• Preheat oven to 375 0F.
• Cut ‘Sugar Pie’ pumpkin in half.
• Discard stem and stringy pulp.
• Optional: Save the seeds to dry and roast.
• In a shallow baking dish, place the two halves face down and cover with foil.
• Bake for approx. 11/2 hours for a medium-sized pumpkin (4-5 lbs.) or until tender.

PURÉE

• Once cooled, scoop out the flesh.
• Purée flesh with a blender or mash by hand.
• For custards or soups, press the pumpkin purée through a sieve for a silky smooth texture.

Recipe courtesy of: allrecipes.com