This year the pie pumpkins that we grew did really well. So, yesterday I decided to try my hand at roasting pumpkins.
After we washed the pumpkins, I cut them in half and cleaned out the seeds and yuck (yes, that’s scientific terminology) The kids especially enjoyed getting in on the fun here.
Once the pumpkins were cleaned out I placed them cut side down on a baking tray, uncovered with about a ½ inch of water in the bottom of the tray. I roasted the pumpkins at 350 degrees for about 2 hours. (until the outside of the pumpkin was soft to the touch)
After doing 4 pumpkins this way, I decided to try the roaster. This actually was much quicker and worked just as well. After the pumpkins cool, it’s easy to scoop out the flesh.
I put the pumpkin into my food processor and blended until smooth. Because you cannot safely home can pumpkin puree, I froze mine. I froze mine in 1 ¾ cup and 3 ½ cup sized bags. It used these amounts because they are the equivalent to 15 and 30 ounce cans of canned pumpkin, so I’m hoping it makes it easy to thaw the right amount for my recipes. Although I have to tell you it made some amazing pumpkin custard fresh!
Pumpkins are really relatively easy to grow and super easy to preserve not to mention delicious! ***If you decide to give it a try, hold onto the seeds. They make a delicious crunchy snack!****
Roasted pumpkin seeds
Wash seeds and pat dry. Spread 2 cups of pumpkin seeds on a baking sheet with 2 table spoons of coconut oil and a sprinkle of salt. Baked at 275 degrees for one hour, stirring occasionally. Cool and enjoy!