Cinderella Pumpkin

A French heirloom pumpkin also known as Rouge Vif d’Etampes,  have a vivid, red-orange, hard exterior and a somewhat flattened shape with deep, characteristic lobes. This pumpkin's rich, thick flesh is moist and custard-like with a sweet flavor.

There are three ways to transform an uncooked pumpkin into the puree used in baking:
Baking Method

• Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
• In a shallow baking dish, place the two halves face down and cover with foil.
• Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender.
• Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.
• For silky smooth custards or soups, press the pumpkin puree through a sieve.

Boiling Method

• Cut the pumpkin in half, discarding the stringy insides.
• Peel the pumpkin and cut it into chunks.
• Place in a saucepan and cover with water.
• Bring to a boil and cook until the pumpkin chunks are tender.
• Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill.

Microwave Method

• Cut the pumpkin in half, discarding the stringy insides.
• Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above.
• You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months, so you can enjoy fall pumpkins for months to come.