I’ve got some recipes coming up that call for diced pumpkin! Not pureed, not roasted, just plain up diced pumpkin. As such, I decided to do a bit of a work ahead today, and dice all of that up. It turns out that there’s a neat trick to being able to peel a pumpkin’s skin off, that I have to thank deskninjastudios for telling me about.
First off, be sure to get a pie or sugar pumpkin; you’ll get more flesh out of it, and it’s way easier to manage. Also, do this on the floor; you’ll get a better amount of leverage, and you’ll be less likely to hurt yourself while cutting.
Use a serrated knife to cut a lid in the top of the pumpkin like you would if you were making a jack-o-lantern. Then, use the knife to cut the pumpkin into sections; the smaller you cut the sections, the easier they will peel eventually. Once you’ve cut your sections, scoop out the stringy flesh and seeds. (If you want to, save the seeds to roast or do something else with in the future! I didn’t here.)
Preheat your oven to 350, and turn your sections so that the flesh side is down on a foil lined sheet. Roast the sections for 45 minutes, until the skin is starting to deepen to a brownish color. Take your sections, while still warmish, and start peeling. The skin comes off easier on the smaller sections; the larger sections will require you working it more with your fingernails, but it will still come off easier than otherwise. Spot cool it with water if you need to cool it to a workable point.
And then, once you’ve got the skin separated, dice your pumpkin!