At some time you’ve likely looked at a new pumpkin and asked yourself, what part of the pumpkin is used for pie? The solution is not as difficult as it sounds. The orange flesh of the pumpkin is used to make pie. The center is removed, and the seeds are removed. Skin is not in the filling either.

However, pie is made from more of the pumpkin than most recipes state. The large carved pumpkin might be a show-stopper on the porch but may fall short when it comes to the puree. Smoother texture and deeper squash flavor from a smaller sugar pumpkin. This guide is to explain which part to use, how to prepare it, and how to avoid a runny pie.

What Part of the Pumpkin Is Used for Pie, Exactly?

If asked about what part of the pumpkin is used for pie, you should answer the flesh. It is the thick orange flesh, in between the outer rind and the hollow seed cavity. That layer after cooking is soft enough to mash or blend.

The edible seeds are not used in traditional pie filling. Pale thread-like strands around the seeds are also stripped off. Can cause the fibrousness and irregularity of the purees. The pumpkin’s rind is a protective layer while cooking but should not be added to the bowl.

Before you begin, here’s a quick reference: When standing at the counter, this is the quickest way to remember that part of the pumpkin is used for pumpkin pie. 

The practical answer to what part of the pumpkin is used for pie is not “the whole pumpkin.” It is the cooked flesh only. That small distinction changes the final texture.

Pumpkin Parts You Need for Pie

Select a pumpkin that is suitable for cooking before determining which part of the pumpkin is used in pumpkin pie. Sometimes pie pumpkins are referred to as sugar pumpkins or baking pumpkins. They are smaller than usual jack-o’-lantern pumpkins and typically have a heavy weight for their size.

Choose a pumpkin that has a firm skin, no soft spots, and an intact stem. It is much more satisfying to find the well first and then use the pumpkin for pie. It is normal for a vehicle’s exterior to appear dull. Don’t cut deeply or leave wet areas. When lifting the pumpkin, it should be firm.

Large field pumpkins aren’t bad to eat. They’re just not as good as other fruits for pies. They can have higher moisture content in the flesh and more stringy material. They are still usable when necessary but may need to be defrosted.

A good pie pumpkin will have:

• A small size, typically 2-6 pounds.
• A thick body with no wide, open cavity.
• Under the skin, even orange-colored.
• A solid stalk and intact skin.
• Mild, sweet aroma of the cut scents

This is why the interior of the pumpkin is easier to cook for pumpkin pie, as there is more flesh and less pumpkin “waste.” 

How to Prepare What Part of the Pumpkin Is Used for Pie

Roasting the pumpkin is the most ideal way to prepare what part of the pumpkin is used for pie. Roasting helps to get rid of surplus water and enhances the sweetness of the food. Steaming is OK as well, particularly if you don’t want to have to wait so long, but it tends to make the puree wetter. 

Step 1 — What Part of the Pumpkin Is Used for Pie Before You Cut

First rinse the outside. Grime on the rind can get into the flesh when you slice it. Place the pumpkin on a stable cutting board. Use a strong knife to cut from stem to base.

Should it be difficult to cut, refrain from using a small knife through it. Place in the microwave and carefully poke it in a few places to soften the skin just a little. Cool before cutting into slices.

The part of the pumpkin used for pie can be seen at this point: the thick orange shell, which surrounds the middle cavity. This will be the area you convert to puree. 

Step 2 — Scoop Out the Seeds and Strings

With a large spoon, scoop out the seeds and pale strands. Be thorough but not into the firm orange flesh. The flesh is what you want to keep.

If you are going to roast the seeds, set them aside. Discard the stringy material. This is because when it is removed now, it will make the puree smoother when you make it later and will help give you a cleaner answer on what part of the pumpkin is used for pumpkin pie. It also helps to prevent the final pie from becoming fibrous. 

Step 3 — Roast Until Tender

Arrange the halves of the pumpkin (cut side down) on a baking sheet. If you wish to cook gently, add a small amount of water to the pan. Roast at 375°F or 190°C until a fork can be easily inserted into the meat. Time for most small pumpkins is 40-60 minutes.

The flesh should be soft throughout. Pumpkin that is not cooked through will not smooth out. Pumpkin will typically be overcooked but can be eaten. The part of the pumpkin used for pumpkin pie is tender.

Step 4 — Scoop Out the Cooked Flesh

Allow the pumpkin to cool until it is safe to handle. Now the flesh should come off the rind with ease, holding it with a spoon. Now it’s clear: For pie, you should cut off the top and scoop out the soft, orange flesh and set the skin aside.

Remove flesh from the skin and place in a bowl. Check for any pieces of rind or stubborn strands before blending. What part of the pumpkin is used for pie is silky and not rough, thanks to clean preparation. 

Step 5 — Blend the Pumpkin Flesh

Pulse cooked flesh in a food processor, blender, or with an immersion blender. Continue until it is completely smooth. Stop periodically to scrape the side of tank walls.

Running this step too quickly won’t work. Small pieces can look unappealing but can cause the pie to have a grainy texture. A fine puree will provide you with a better filling and a cleaner slice.

Step 6 — Drain Extra Moisture

When you make pureed pumpkin from scratch, it’s likely to be wetter than canned pumpkin. Place in a fine sieve, cheesecloth, or a clean cloth-lined colander for 30 minutes to a few hours. Avoid applying too much force initially. Allow excess water to fall off.

Using a thick puree will help you to control the pie filling more easily. So, whether you’re making pie or not, it’s important to know what part of the pumpkin is the best texture for pie, as well as ingredients. Thickness is one of the solutions. 

Step 7 — Measure Before Baking

When the puree is smooth and thick enough, pour it into a measuring cup and follow the recipe. Typically, this translates to about 1¾ to 2 cups of pumpkin puree for each standard pie.

Taste the puree first; then add sugar and spices. It should have a clean and mild flavor. If it tastes bitter or is watery, it might need to be left to drain further before adding to the filling. 

Read Also: Cilantro Shortage

Four Pumpkin Pie Options Worth Knowing

Fresh pumpkin and canned pumpkin can be used to make a good pie. If your goal is to achieve a better option, you will have to work that out. The first place to start with a homemade pie is the part of the pumpkin used for pie. With fresh puree, you have the opportunity to do a hands-on seasonal project. Canned puree provides consistency and speed.

Fresh Pie Pumpkin

Fresh pie pumpkin provides you with control of all the steps. The pumpkin is selected, roasted, blended, and optionally drained. This takes longer but is a process that many home bakers enjoy.

Canned Pumpkin Puree

The quickest way to a sure bet of pie is canned purée. It is thick, smooth, and easy to measure. Opt for plain pumpkin puree instead of pumpkin pie topping, which contains sugar and spices.

Frozen Homemade Puree

Extra homemade puree freezes well. This can be helpful if pumpkins are in season and you would like to prepare them ahead of time. Refrigerate to thaw and drain once again if moisture separates.

Squash Puree Alternative

The canned pumpkin varieties may be winter squash. In pie, they can still be used and will be smooth and mildly flavored. If you want details of what it is you’re buying, read the label. 

When comparing options, what part of the pumpkin is used for pie remains the same for a homemade version: the cooked flesh. Canned puree simply does that preparation for you.

Mistakes People Make With What Part of the Pumpkin Is Used for Pie

Such errors frequently appear, particularly when making a first fresh-pumpkin pie. The majority can be avoided when you know which part of the pumpkin is used for pumpkin pie.

Using a carved pumpkin without draining it. Carved pumpkin will have additional water. The puree may appear good in the bowl but causes the pie filling to fall apart in the oven.

Leaving too many strings in the string list. The stringy fibers can not be removed by blending. Discard before cooking (as much as possible).

Substituting pumpkin pie filling for puree. Sweetener and spices are already in pie filling. Can’t be used in place of plain puree in all recipes.

Passing the drain step. Fresh pumpkin puree may be runny. A short drain might make the difference between creamy slices and a pie that won’t firm up.

Adding the rind to the blender. The skin is NOT the answer to the question of what part of the pumpkin is used for pie. Remains firm and may cause bits to remain in the filling. 

Nutrition Breakdown of Plain Pumpkin Flesh

The answer to what part of the pumpkin is used for pie is also the nutrient-rich part. Plain cooked flesh is the useful base before richer pie ingredients come in. Pumpkin flesh provides carbohydrates, fiber, and naturally occurring orange pigments.

Keep this in perspective. Pumpkin pie can fit into a balanced diet, but it is still dessert. The nutrition of the final slice depends heavily on the recipe, sugar, cream, eggs, crust, and portion size.

Read Also: Cranberry Shortage Explained

What to Do With the Rest of the Pumpkin

Once you’ve written down what part of the pumpkin can be used for pumpkin pie in your own kitchen, don’t dispose of valuable extras!

The seeds can be rinsed, dried, mixed with a little oil and seasoning, and then roasted until crisp. Rind may be added to food scraps or compost provided by local rules. The stringy middle is typically composted or composted and then disposed of.

You can freeze excess puree, too. This means that once pumpkin season has ended, this part of the pumpkin is still useful. Fill in the measured amounts, e.g., in a one-cup container or a freezer bag. Label the date. Deflate bags to speed up the thawing process.

Extra puree may be added to the following:

• Pumpkin bread
• Muffins
• Pancakes
• Soup
• Pasta sauce
• Smoothies
• Oatmeal

Dogs love safe homemade dog treats if the recipe is safe for dogs.

When you familiarize yourself with which part of the pumpkin you’re eating for pumpkin pie, there’s no need to stop and limit the puree to just dessert. 

How to Store Pumpkin Puree

Freeze — Fresh pumpkin puree can be frozen in a sealed container. When you’ve cooked your pumpkin for pie, which part of the pumpkin should be treated as carefully as any other cooked food? Consume within 3-4 days.

Freezer—Puree can be stored for up to 3 months in a freezer for the best flavor. Place in the fridge and stir. Drain again if there is liquid separation.

Canned puree—Transfer leftovers from the can to a covered container. Consume them within a couple of days. The part of the pumpkin used for pie is preserved by proper chilling.

Although storing is easy, it prevents the work involved in using part of the pumpkin for pumpkin pie. Making a good puree before baking can be done in advance. 

Read Also: Blueberry Shortage

Final Thoughts

The soft orange flesh of the pumpkin is the part that is used for pie, not the seeds, stringy middle, rind, or stem. Use a smaller baking pumpkin, if you can. Cook until tender. Once flesh is watery, scoop, blend, and drain.

So it’s all you need for a clean-tasting, baked puree. After you experience it, you will never have to think about it again about the part of the pumpkin used for pie this fall! 

FAQs:

What part of the pumpkin is used for pie?

The orange flesh of the pumpkin is used for pumpkin pie. When making puree, remove seeds, strings, rind, and stem.

Can I use a jack-o’-lantern pumpkin for pie?

Yes, but it might not be as sweet and firm as a sugar pumpkin. At that time, the cooked flesh of the pumpkin is still used for pies. Drain thoroughly before mixing pie filling.

Do you keep the skin on when making pie?

No. Cook the pumpkin with the skin on, and peel off the skin after cooking. Don’t puree the rind. The rind is never what part of the pumpkin is used for pie.

Do you use pumpkin seeds in pumpkin pie?

No. The seeds are not used when cooking the flesh of pumpkins. They are not the part of the pumpkin used for pumpkin pie. Use them as a snack or add to the topping of a roast. They do not come in contact with the portion of the pumpkin used for pie.

Is canned pumpkin really pumpkin?

Plain canned pumpkin comes in the form of cooked squash or pumpkin puree, depending on the brand. It’s like how you use the pumpkin at home for pumpkin pie. Read the label and select 100% pumpkin.

Why is my homemade pumpkin puree watery?

Large, carving varieties of pumpkin have a high water content. Don’t bake blended puree; strain into a sieve or cheesecloth before baking. Draining concentrates on which part of the pumpkin is used in pies.

How much pumpkin puree does one pumpkin pie make?

A small pie pumpkin provides about 2 cups of puree. This is the amount needed for one standard-sized pie, since the only part of the pumpkin used for a pie is the firm flesh. The yield will vary by size, moisture, and the amount of flesh the pumpkin has.

Is it possible to make pie puree ahead of time?

Yes. A day in advance, make a pumpkin pie with the part that will be used for the pie. Roast, scoop, blend, and place the puree in a covered container and refrigerate. If liquid does pool overnight, drain it prior to use. The last inspection is to safeguard which part of the pumpkin is used for pie. 

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