Roasting Pie Pumpkin Pumpkins
My wonderful neighbors provided us with some homegrown beautiful pie pumpkins. I have been waiting for the prefect time to roast them to make pumpkin puree for my passion and love of baking. Pumpkin is a great way to decrease fat in baked goods without sacrificing moisture in recipes. Pumpkin is also good in savory dishes as well. I love adding the puree to pasta dishes and soups as well.
3 Pie Pumpkins 60 to 62 ounces each
Dash of cinnamon (optimal)
Preheat the oven to 350.
Wash and rinse the pumpkins. Cut the pumpkins in half.
Remove the seeds and stringing part of the pumpkin. Do not discard the seeds, save for roasting in the oven for a perfect snack later. FYI 3 pie pumpkins will yield 2 cups of seeds.
Sprinkle halves with cinnamon.
Line a half sheet pan with parchment paper and face the pumpkins cut side down.
Place in the oven for 90 minutes on 350 degrees .
In the meantime wash & rinse with cold water the seeds. Lay out the seeds on wax paper to dry (optimal for 1-2 days).
Remove pumpkins from oven and let cool.
Turn pumpkins over and scoop out the “meat” of the pumpkin.
It should be pretty easy to remove the “meat” from the pumpkins.
3 pie pumpkins will yield about 12 cups of pumpkin puree
Place in the food processor to puree. Freeze or use right away. I like to place the pumpkin about 1 to 2 cups in freezable zip type plastic packages.
If you would like try my pumpkin butter recipe you will not be disappointed.