Homemade Pumpkin Puree & Pepitas


Literally just about the EASIEST pumpkin puree to make from scratch! Having your own pumpkin puree handy for fall treats such as pumpkin bread, pumpkin pie, pumpkin cookies, pumpkin soup, pumpkin muffins… you catch my drift πŸ˜‰ So here’s how you do it:

Pumpkin Puree:Β 

  1. Look in your grocery store or farmer’s market for small-medium sized pumpkins. Not those tiny ones that make perfect Halloween decorations, and not the huge Jack O’Lantern ones… something in between and they will usually have a sign that says “for baking or cooking.”
  2. At home, preheat your oven to 350 degrees.
  3. Cut the stem off your pumpkin and put standing up straight. CAREFULLY using a sharp knife, slowly cut through to the center. If the pumpkin is hard to cut through, you can use a wood mallet to slowly help you push it through.
  4. Cut the pumpkin in half, and then scoop out the stringy part (it’s ok if you don’t get it all!) and scoop out the seeds for- PEPITAS! (we will make these later down – just put them aside for now).
  5. Then cut the pumpkin into sixths or eighths (depending on the size- I did mine in eighths), and place on a baking sheet with parchment paper. *DO NOT ADD OIL OR SEASONING at this point- unless you know you want this puree for something savory! It will affect the flavor…
  6. Roast in oven for 45 minutes. Remove and let cool.
  7. The outer skin will peel away easily when cooled, so this is easy to separate. Then either mash with potato masher or puree in a food processor or blender and VOILA! Homemade pumpkin puree! Simple, fresh, and from scratch πŸ™‚

While the pumpkin is roasting- it’s easy to prepare for the pepitas!

Pepitas:
1. Rinse pumpkin seeds (aka pepitas!) well and separate from stringy pumpkin flesh. Discard stringy parts.
2. Lay out seeds on paper towel and let them dry while pumpkin is roasting.
3. When you remove the pumpkin pieces from the parchment paper, use the same sheet to spread the pepitas on it. This is where you can get fun with spices, oils, etc… however you want to flavor them! A bit of coconut oil & salt is my favorite πŸ˜‰
4. Reduce oven to about 250 degrees and let the pepitas roast for about 45 minutes to an hour- depending on how well you want them done.
5. Remove, let cool and enjoy!!




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One response to “Homemade Pumpkin Puree & Pepitas

  1. Pingback: Pumpkin Chocolate Chip Oat Flour Muffins | well and the city·

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