Homemade Pumpkin Puree and roasted pumpkin seeds (simple and easy)
You’ll almost always find an extra can of pumpkin puree in my kitchen, because what if I get the sudden urge to bake something pumpkin? I also almost always give in to these sudden baking urges, so it’s of the utmost importance that I’m prepared in advance.
As convenient as canned pumpkin is, there is something special about baking with fresh pumpkin. It’s more alive and full of bioavailable nutrition than the pumpkin from a can. And fresh pumpkin avoids potential chemical exposure that comes with commercial food processing. And it just feels more exciting to start with an actual pumpkin and then end up with something yummy.
Just in case I didn’t make it clear—no judgment for use of canned pumpkin. I use it all the time. I consider the use of real pumpkins to be somewhat of a luxury, and hope you enjoy this fun process for your own kitchen creations! Look for the smaller pumpkins that are aptly called “pie pumpkins.” Your local Trader Joe’s usually carries them during the fall season. Your local neighborhood farm might, too1
Ingredients
Makes about 4 cups of puree
2 pie pumpkins
Oil (I use avocado or melted coconut)
Instructions
Preheat your oven to 425
Cut your pumpkin(s) in half and scoop out the seeds and fibrous strands—consider saving this part for later to make seeds (see below!)
Brush oil over the inside surface of your pumpkin halves. Place them face down on a cookie sheet lined with parchment paper.
Bake for 40-60 minutes, or until the pumpkin is easily pierced through with a fork.
Allow the pumpkin to cool before scooping out the pulp with a spoon.
Place the pulp in a high-speed blender, or in a large bowl with a hand-mixer, and blend the pulp until smooth. Your pumpkin is ready for action!
Store in the fridge for a few days, or longer in the freezer.
To make pumpkin seeds
Using your fingers, separate the seeds from the fibrous strands. I like to put everything in a medium-sized strainer and run a slow stream of water to help rinse the fibers off of the seeds as I go.
Place the seeds in a glass baking dish or a metal pan lined with parchment. Drizzle a tablespoon or two of oil, and a generous few shakes of salt, and stir the sees around to coat.
Roast at 425 F for 5 minutes at a time, stirring in between. The seeds are done when they’ve turned a slightly golden-brown color—and they’ll probably start to “pop” to let you know!
Let the seeds cool, add more salt or other spices to taste, and enjoy. Eat by the handful, add to soups and salads. Store in an airtight container to preserve freshness.