With American Thanksgiving being tomorrow, I thought I would share a short tutorial on roasting a pumpkin. You will want to do this the day before you make the pumpkin pie so it can cool off. I highly recommend Anna Olson’s Pumpkin Pie recipe.
You can roast other veggies the day before too. I like to roast my sweet potatoes and butternut squash the day before and then just puree and warm up on the stovetop.
First, carefully cut the pumpkin in half. I bought two little pumpkins which yielded enough pumpkin to make Anna Olson’s Pumpkin Pie recipe, 2 cups. One cup per small pumpkin.
Scoop out the insides and make sure to save the seeds and roast them yourself! I have a great recipe for them.
Line a large baking sheet with parchment paper and place pumpkins face down.
Roast in a low oven, around 300F, for a few hours.
Yes, it will take a few hours and the bigger the pumpkin, the longer the roasting time which is why this is good to do the day before you want to make your pumpkin pie. I think a full-size pumpkin took around 5 hours the first time I roasted one.
Please note that Anna recommends making pumpkin pie with canned pumpkin because pumpkin can be quite moist and sometimes will make the pie weep. You could try using cheese cloth to squeeze out the moisture or scoop out the flesh and cook until dry on the stovetop.
I did not take any further steps to dry my pumpkin out and it was very moist. Next time I will try and remove some of the excess moisture but regardless, it was delicious!
For those celebrating Thanksgiving tomorrow, I hope you have a wonderfully delicious and happy celebration.
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