Pumpkin puree and roasted pumpkin seeds

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Are you ready for pumpkin season? It’s barely October 1^st 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.

Ingredients:

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)

Preparation:

• 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

Ingredients:

Pumpkin seeds
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

Preparation:

• 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.)

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