This information has been reviewed and adapted for use in South Carolina by P.H. Schmutz, HGIC Food Safety Specialist; J.E. Campbell, graduate student; and E.H. Hoyle, Extension Food Safety Specialist, Clemson University. New 10/01. Revised 10/04. Image added 08/16.
A sugar pumpkin baked with stuffing makes an attractive addition to the holiday table.
Kimberly Baker, ©2015, Clemson Extension
Boiled: Cut washed, peeled 2- to 4- pound pumpkin into 2-inch chunks; cook in boiling water until tender.
Baked: Wash the outside and cut crosswise. Clean out the seeds and pulp and put flesh-side down in a baking pan with a bit of water. Bake at 350 °F for 1½ hours or until flesh is tender.
Cut off the top of a washed 2½- to 3-pound sugar pumpkin, saving the lid and stem for a handle. Scrape out the seeds and pulp, wipe out the inside, then brush with melted butter and sugar or salt. Replace the lid and bake in 350 °F oven for 35 minutes. Coat the inside again with butter, sugar or salt and bake another 10 to 15 minutes or until fork-tender. Slice into wedges to serve.
Select full-colored mature pumpkin with fine texture. Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally. Package, leaving ½-inch headspace. Freeze.
To Dry: Carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Seeds can be dried until crisp in the sun, in a dehydrator at 115 to 120 °F for 1 to 2 hours, or in an oven on warm for 3 to 4 hours. Stir frequently to avoid scorching.
To Roast: Toss dried pumpkin seeds with oil (1 teaspoon per cup of seeds).Salt or season to taste. Roast in a preheated oven at 250 °F for 10 to 15 minutes.
Preheat oven to 375 °F. Blend together a 13 oz. can of evaporated skim milk, 2 eggs, a 16 oz. can pumpkin, ¾ cups sugar, 1 teaspoon cinnamon, ¼ teaspoon cloves, ½ teaspoon ginger and ½ teaspoon salt. Pour into pie shell. Bake at 375 °F for about 1 hour. Pie is done when a knife inserted in the center comes out clean. To cut the fat, omit the pie crust and bake in 8 individual custard dishes for 40 minutes at 375 °F.
Reynolds, Susan and Paulette Williams. So Easy to Preserve, Bulletin 989. Revised 1999 by Elizabeth Andress and Judy Harrison. Cooperative Extension Service, Univ. of Georgia.
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This information is supplied with the understanding that no discrimination is intended and no endorsement of brand names or registered trademarks by the Clemson University Cooperative Extension Service is implied, nor is any discrimination intended by the exclusion of products or manufacturers not named. All recommendations are for South Carolina conditions and may not apply to other areas. Use pesticides only according to the directions on the label. All recommendations for pesticide use are for South Carolina only and were legal at the time of publication, but the status of registration and use patterns are subject to change by action of state and federal regulatory agencies. Follow all directions, precautions and restrictions that are listed.