Cooking with Pumpkin – How to Cut and Peel Pumpkin

3 Comments on “Cooking with Pumpkin – How to Cut and Peel Pumpkin”

1. Thank you, had hoped that it would be a ‘wee bit’ easier. I have done this before and that is why I was asking.
   Once again, THANK YOU,
   scott

2. Wait Scott, this is what I got from one of my Subscribers, a valuable tip of how to handle the pumpkin skin:
   “I see so many people go to all this trouble, when there’s such an EASIER way with a pumpkin! I just cut it in half, in any direction, with a big knife, a cleaver, or an axe, then I take out the seeds with my fingers, but don’t worry about the stringy stuff. I put the two halves cut-side down on a baking sheet and put them in the oven… doesn’t even much matter what temperature… until I can stick a fork into them. Then I take them out, let them cool, and the flesh is easy to just scoop out of the peel with a spoon!. I freeze it in quart-size freezer bags, fill them with 1 pound, before or after I puree it in the blender. A pound is the size of a can of pumpkin, so it’s just right for pies or soup or whatever. And I still have all my fingers!”

3. Actually, I had lost the directions and that is why I came back to you.