For the sugar pie pumpkin remove the stem by placing the pumpkin on its side and slice the top off first. Then slice the pumpkin from top to bottom. Using a large kitchen spoon scoop out the guts and set aside. Save the seeds for roasting later.

Since the Musquée de Provence’ is such an odd shape it can be tricky on cutting. I recommend cutting the Cinderella and the Jarrahdale Pumpkins the same way.

Insert the tip of the knife near the stem. Pull the knife handle down towards the bottom. Remove knife and make another cut as if you were slicing a piece of pie. Remove the slice and set aside. Continue cutting the rest of the pumpkin until it is completely sliced. Using a large kitchen spoon scoop out the guts from each slice. Be sure to save the seeds to roast for later.

Save The Seeds!

Separate the seeds from the pulp. Place seeds aside and make roasted pumpkin seeds for later. Discard pulp or place in compost bin.

Preheat oven to 325 degrees Fahrenheit.

For The Sugar Pie Pumpkins

Place pumpkins face down on a baking sheet. I used parchment paper but it is not necessary.

For The Musquée de Provence’ Pumpkin

Arrange sliced pumpkins on a 1-2″ deep baking sheet making sure they lay flat.

Bake for 45 minutes or until fork tender.

When pumpkins are fork tender remove from oven and allow to cool before handling. The baking sheets may have pumpkin juice on them, this is normal and the liquid can be discarded.

Using a spoon scrape the pulp away from the pumpkin skin and place in a bowl. Discard skins. If there is an abundance of liquid after scraping away the pulp allow the liquid to drain.

To make a smooth pumpkin puree use a blender, Vitamix or food processor.

Place cooked pumpkin in food processor and blend until smooth.

Since pumpkin puree is natural and doesn’t contain preservatives it is recommended to use the puree within 3 days.

If needed be, place the pumpkin puree in quart size freezer bags and freeze for up to 4 months. I like using a kitchen scale and place 15 ounces in each baggie that way if a recipe calls for a can of pumpkin all I have to do is pull a baggie from the freezer and allow it to thaw.

Enjoy!