How to Prep a Whole Pumpkin

Forget canned pumpkin — this fall, learn how to use a real pumpkin for all of your baking, roasting and puréeing needs.

Starting now, we’re going to show you how you can achieve great taste with a select ingredient each month. This content was created in partnership with Food52.

'Tis the season of the pumpkin. It's an incredibly versatile vegetable; you can make pumpkin purée for a warm soup or any type of baked good; you can chop it up, bake it, and toss it in salads and pastas; you can roast or toast its seeds and use them to garnish just about anything.

Live.Love.Lux. Tip: With your Electrolux range or wall oven, roasting and baking pumpkin becomes easier when you select convection for even heat distribution.

Today, we're demonstrating the best way to get past the tough outer shell of the pumpkin to get to the goodness inside — without cutting your hand in the process. Once there, we like to scoop out the stringy flesh and seeds with an ice cream scoop: it's most effective at scraping and scooping all at once.  So sharpen your best knife, and get ready to slice! (Carefully, please.) Check out the video below for our best practices; you have a bounty of orange recipes awaiting you.

For a pumpkin-filled morning treat, look no further than this pumpkin cinnamon roll recipe. It’s the perfect way to put your fresh pumpkin purée to work.

Pumpkin Orange Cinnamon Rolls with Raisins

Servings: Makes 36 rolls



For the cinnamon rolls:

Three 1/4-ounce packages of active dry yeast

2 tablespoons dark brown sugar

1/2 cup warm water (105° F to 115° F)

1 1/2 cups pumpkin puree

2 tablespoons maple syrup

8 tablespoons unsalted butter, melted

2 large eggs

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

32 ounces all-purpose flour, plus more as needed

1 tablespoon kosher salt

1 cup raisins

For the orange sugar butter and orange maple glaze:

8 tablespoons butter, softened

1/2 cup sugar

2 teaspoons orange zest

1 cup powdered sugar

3 tablespoons orange juice

1 1/2 teaspoons maple syrup


Combine the yeast, brown sugar, and warm water together and stir. Let stand until foamy, about 10 minutes.

In the bowl of a standing mixer, fitted with a paddle attachment, combine the pumpkin puree, maple, melted butter, eggs and spices. Mix on low speed until well blended, about 1 minute. Add the foamy yeast and sugar mixture and mix for another minute. Remove the bowl from the mixer.

Combine flour and salt, and add them 1 cup at a time to the wet mixture. Use a flexible scraper or a spatula to fold the flour and salt into the pumpkin base. Once the mixture begins to look shaggy, empty it out onto a work surface and continue to add the flour 1/2 cup at a time. After each addition, knead the flour into the dough, adding additional flour once the dough becomes a little sticky.

Once the dough only needs a little flour at a time, just rub flour onto your hands and knead it in, a little at a time that way. Continue to knead until the dough is smooth and elastic, about 10 minutes. (Use the windowpane test to see if the dough has been kneaded sufficiently: Pinch off a piece of dough and flatten it. Using your fingers, slowly stretch it. If it tears easily, keep kneading. If it stretches until it thins before tearing, you’re ready.)

Coat a large bowl with butter and transfer the dough to the bowl, turning it to coat it. Cover the bowl loosely with plastic wrap and place in a warm, draft-free area and allow the dough to double in size (about 1 hour).

Punch down the dough. Pull up one side of the dough and fold it over the rest of the dough. Recover and return it to the draft-free area until it doubles again (about 1 hour).

Turn the dough out onto a well-floured work surface, and divide it in half. Roll out each half of the dough to an 18- by 12-inch rectangle.

Make the orange sugar butter by combining the butter, sugar and orange zest.

Smear the orange sugar butter filling over the surface with a spatula and sprinkle on the raisins. Starting with the shorter side, roll the dough up like a jelly roll. With a sharp knife, slice the roll into 1-inch slices and arrange in a baking pan, spaced about 1/2- to 3/4-inch apart from each other. Loosely cover in plastic and let rise for another hour.

Heat the oven to 375° F. Bake the rolls for 20 minutes, until lightly browned.

While they bake, make the orange maple glaze: Combine the powdered sugar, orange juice and maple syrup.

Remove from the oven and brush with the glaze.

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