Recipe by Tonia Schemmel, Feasting at Home
Prep time: 10 minutes
Cook time: 50 minutes
Yields 1 ½ – 3 cups (1 small pumpkin equals approximately one 15 oz. can)
Making pumpkin puree from scratch is simple and an excellent alternative to canned pumpkin. Add puree to smoothies, baked goods (like pancakes, muffins, scones, bread, and pumpkin pie, of course!), soups, and even baby food. The puree can also be frozen in portions for later use.
- 1 or more pie pumpkins from the farmers’ market
- pinch of salt
- Preheat oven to 400 degrees.
- Cut the pumpkin in half and scoop out the seeds and stringy middle part. Sprinkle with salt, if desired.
- Place halves, flesh side down, on a baking sheet.
- Bake for 50 minutes or until tender when pierced with the tip of a knife.
- Once the pumpkin is cool, scoop out of the skin and process in a food processor or blender until completely smooth.
Roasted Pumpkin Seeds
Adapted from the recipe for Maple Roasted Pumpkin Seeds by Sylvia Fountaine, Feasting at Home
Prep time: 15 minutes
Cook time: 15 minutes
Yields approximately 1 cup
- 1 cup pumpkin seeds
- Preheat oven to 375F
- Soak pumpkin seeds in a bowl of water and massage them a bit to help remove the pulp. Scoop out the seeds and discard the pulp.
- Place 1 cup of pumpkin seeds in a small pot, with 1 cup water and 1 teaspoon salt. Simmer for 10 minutes. Drain, do not rinse, and pat dry.
- Once dry, place on a parchment-lined sheet pan and place on the middle rack in the oven, and stir every 5 minutes. Watch very carefully between minutes 10-15. You want them to toast, but not burn.
- Remove from oven, fluff them a bit with the spatula, then let them cool completely, about 20 minutes. They should be beautifully golden and crispy.
Variations galore! Before roasting, toss pumpkin seeds with 1 teaspoon olive oil and add desired seasonings: 2-3 tablespoons of maple syrup, smoked paprika, cinnamon, cayenne, sesame seeds, cumin, etc.