Are you ready for pumpkin season? It’s barely October 1st and I am already baking my third pumpkin of the season, I have been making pumpkin puree smoothies, pumpkin butter, pumpkin puree cupcakes, pumpkin almond flour pancakes, pumpkin puree ice cream.
I typically cut my pumpkin in half, scoop out the seeds, place it face down on a baking pan and bake at 400 F until soft. This year however I’m trying a different method and I am liking it much better, I am roasting a whole pumpkin without cutting it. It renders an easier to work, softer puree and it’s pretty much fool-proof. You can bake it for a very long time and it won’t dry out. Having a 3-year-old that talks to me until I can no longer hear my own thoughts and an almost 9 month old I need fool-proof recipes.
1 whole pumpkin, I prefer to use Sugar Pie Pumpkins, as they are a little bit dryer, sweeter, they have a thinner skin and are just easier to work with that the regular Cinderella or Jack-O-Lantern types. Sugar pie pumpkins are rounder and smaller (only about 8 inches in diameter)
- Using a sharp knife make a couple of incisions at the top of the pumpkin.
- Place the whole pumpkin of a baking dish.
- Bake at 400 F for 45 to 90 minutes or until soft (Preheating isn’t really required. Time varies depending on the size of the pumpkin
- Wait for the pumpkin to cool off a bit and cut in half
- Scoop out the seeds and set aside.
- Peel the pumpkin and place the flesh in a food processor.
- Blend until the puree is smooth.
- Store in the refrigerator.
For a longer shelf life, place 1 cup of puree in Ziploc bags and freeze
Roasted Pumpkin Seed
Melted coconut oil
Salt, cinnamon, garlic powder, lemon juice, cayenne pepper or desired spices My favorite mix is salt, lemon juice, garlic powder and cayenne pepper
- Preheat oven to 300 F
- Remove the flesh and strings from the seeds
- Spread the seeds onto a cookie sheet, forming a single layer
- Bake for about 20 to 30 minutes turning at least once, or until all sides are golden brown (I like them a little bit on the dark brown side and I eat the entire seed, hull and all.)