Whole Pumpkin

ArvadaMan

Has anyone done a whole pumpkin in an egg? I want to cook a fresh pumpkin for pies and wondered if anyone has done one whole to cook the flesh before I puree it.

gdenby

Arvadaman,[p]I've cooked a whole stuffed pie pumpkin in the Egg. I did it just as if it were in the oven, on a foil lined pie plate, on a raised grill with the dome at about 300. I mistakenly removed it when the filling (mostly ground beef) reached 180. Pumpkin needs to get to 210 to be soft.[p]Afterwords. I remembered that in the oven a pumpkin starts spewing gooey juices out the top when it is ready. I've got another that I'll be doing in a few days, because I expect it will turn out just right with a little longer cook.[p]gdenby

BlueSmoke

Arvadaman,
What a coincidence! I did one just yesterday. Cut it in two to remove membranes and seeds (for roasting). I set the top half back on the bottom, and put it on at 350 degrees with a drip pan under. After an hour it was done; the bottom was collapsing from the weight, and held the better part of a cup of liquid.[p]I peeled it warm and put the flesh into a colander to drain, then portioned it in one-cup freezer containers. The had been a Halloween carver with fairly thin meat, so I ended up with only 4 1/2 cups of cooked pumpkin.[p]Ken