IE Warning
Your browser is out of date!

This website uses the latest web technologies so it requires an up-to-date, fast browser!
Try Firefox or Chrome!
Back to top


Baking Questions Answered

Fresh Pumpkin


Q. I would like to use a fresh pumpkin to make my pie this Thanksgiving. Any hints?

A. Yes, of course. First of all, make sure to buy a sugar or pie pumpkin, which is rather flat in shape. Do not use a round jack o’lantern-type pumpkin or the puree you make from it will be watery and tasteless. A real pie pumpkin has fairly dry, bright-orange flesh; after it is cooked and pureed it looks just like the type of pumpkin that comes in a can and is identical to it in every way – one of the reasons I always use canned pumpkin.
To cook fresh pumpkin, halve it and scoop out seeds (toast them separately with a pinch of salt if you wish). Place pumpkin, cut side up, on baking pan and cover loosely with foil. Bake at 350 degrees about an hour, or until tender. Cool, scoop flesh from skin and puree in the food processor. And remember, baked and pureed acorn squash or sweet potatoes are also good alternatives to canned pumpkin.

More Questions & Answers
Click here to ask a question

Please click to ask a question about baking methods and issues. We’ll post the answer here and email it to you as well. If you want a recipe, I can direct you to a recipe in one of my books or on this website, but we don’t send out recipes on demand.


Nick's latest book

Nick Malgieri’s Pastry provides recipes for all types of doughs and step-by-step photos about how to prepare them, roll them, shape them, and bake them. If you have ever had a bad case of “fear of pastry” or “fear of rolling,” just follow the simple instructions here you’ll be able to tackle any pastry project you like.

Starting off with a quick tutorial on ingredients and equipment, we then delve into sweet tarts and tartlets; sweet pies, cobblers and crisps; savory pies and tarts; strudels; brioche; and puff pastries, including those with cream.
With over 125 recipes, including a tutorial on Turkish pastries and Viennese strudels, Nick Malgieri’s Pastry is the new definitive pastry bible.

Recent News

Cranberry Pecan Pie

Cranberry Pecan Pie

From my new book, Pastry, a recipe from my late friend Joseph Viggiani. Warning: this pie has a tart and tangy filling that might not be sweet enough for some people. That said, I love the tangy quality of this filling and wouldn’t want it to be any other way. By the way, since the filling is cooked before the pie is baked, you can taste it and add a little more sugar if you want.

One 9-inch pie crust made from sweet pastry dough (below)
6 cups (about 1 1/2 pounds) fresh cranberries, rinsed, picked over and drained
1/3 cup granulated sugar
2/3 cup turbinado or light brown sugar
1 tablespoon fresh ginger, peeled and finely grated
finely grated zest of 1 large orange
1/2 cup fresh orange juice, strained before measuring
4 tablespoons unsalted butter, cut into 5 or 6 pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground(read more)

Craftsy Sale!

Craftsy Sale!

Today only!  Sign up for Food & Cooking classes at Craftsy, including my Sweet & Simple – 10 Classic Desserts at 50% off.

Hurry, offer ends soon! more)

Sweet & Simple: Ten Classic Desserts

Sweet & Simple: Ten Classic Desserts

Back in August I spent a fun week in Denver taping 7 baking lessons with Craftsy. I got to make some of my favorites like crème brûlée, trifle, blueberry cobbler, and molten-center chocolate cake.


Save 25% during November to take my on-line class, Sweet & Simple: Ten Classic Desserts.  Register using the link below for only $29.99!(read more)


My Books

Share with your friends