Recipes: Pumpkin Puree & Roasted Pumpkin Seeds
Hello.
We are in pumpkin season, and you may have already carved your pumpkins for Halloween. But, with Thanksgiving around the corner, pumpkins can be used for so much more than just carving and decorating. They can be a great food source.
If you're like me and allergic to cinnamon (which I doubt...you're probably able to enjoy the delicious pumpkin pies and other cinnamon-filled fall treats), finding a pumpkin treat without cinnamon is RARE. I decided to take matters into my own hands to allow myself to indulge in all things pumpkin without the cursed (but delicious) spice.
First, I needed a pumpkin. For these recipes, I used 2 small pumpkins. After Halloween, all the pumpkins are usually on sale and I was able to snag two pumpkins for 2 dollars. Love a good deal!
In this post, I wanted to share what I found to be easy and simple ways to use your pumpkin completely so you're creating less waste and eating something with a delicious taste!
Disclaimer: These are not my original recipes. I'm not a professional chef.
Pumpkin Puree
This pumpkin puree is great for all types of treats you want to make! Pie, brownies, whatever you want. You can also use pumpkin puree for soups and even dips. It's all up to you in how you want to use it.
Things you'll need:
2 small pumpkins (you'll need more depending on how much you're making)
A baking sheet
Spoon
Knife
A strainer
Blender
Half a cup of water (this could vary)
Cup or bag to put puree in
Directions:
Preheat your oven to 350 degrees Fahrenheit.
Take your small pumpkins and cut them in half. Then scoop out the guts with a spoon, and set aside your seeds for later. Depending on how gutsy your pumpkin is, a knife might help loosen some of those guts!
Take your halves, and place them on a baking sheet.
Bake for about 45 minutes or until the skin is golden brown.
Once they're out of the oven, let them cool for about 10 minutes, and then peel the skin off the pumpkin.
Now, take your pumpkin and place it in a blender. If you don't have a blender, you can smash it with a potato masher.
If putting in a blender, you'll want to blend on low (or if there's a puree option). You might need some water so pour in your water and blend slowly. You don't want it too watery. However, if it does become watery you can drain out some of the water with a fine strainer.
Put your freshly made puree either in a ziplock bag or a jar. You can either freeze it and keep it for about 6 months or place it in the fridge for up to a week.
Enjoy!
Roasted Pumpkin Seeds
I remember when I was a kid, after carving pumpkins my parents would save some pumpkin seeds to roast. I despised pumpkin seeds as I was a very picky eater. I can't believe I waited until THIS YEAR to actually try them. They are delicious!
Before baking, make sure your seeds are completely dry. This may take a few hours or overnight. You don't want mushy seeds.
Things you'll need:
Pumpkin seeds
Baking tray
Olive oil
Salt & Pepper
Directions:
Preheat the oven to 250 degrees Fahrenheit.
If you haven't already, take your seeds out of the pumpkin guts and run them over cold water. This makes sure you get all of the excess gunk off the seeds.
Take your seeds and place them on a baking tray.
Let them dry for several hours or overnight. Make sure they're completely dry.
Once they're dry, take a few tablespoons of olive oil and sprinkle over the seeds. With your hands, rub in the oil until the seeds are evenly coated.
Season with salt and pepper.
Pop the seeds in the oven for about an hour. If they're not a golden color, you might want to cook them an extra 20 minutes!
Let them cool, and then they're ready to eat.
Enjoy!
Now that you're enjoying some delicious pumpkin puree and pumpkin seeds, have a lovely Thanksgiving!
Gobble gobble and keep exploring.
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