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.
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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