Roasting Pie Pumpkins for Puree

Roasting Pie Pumpkin Pumpkins

 

Pie Pumpkins/apinchofluv.com

 

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.

Ingredients:

3 Pie Pumpkins 60 to 62 ounces each

Dash of cinnamon (optimal)

 

Directions:

Preheat the oven to 350.

Wash and rinse the pumpkins. Cut the pumpkins in half.

Pumpkin cut in half/apinchofluv.

 

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.

 

Apinchofluv.com

 

 

Sprinkle halves with cinnamon.

 

Apinchofluv.com

 

Line a half sheet pan with parchment paper and face the pumpkins cut side down.

 

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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).

 

Pumpkin Seeds Dry/ apinchofluv.com

 

Remove  pumpkins from oven and let cool.

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Turn pumpkins over and scoop out the “meat” of the pumpkin.

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It should be pretty easy to remove the “meat” from the pumpkins.

 

Pumpkin/apinchofluv.com

 

3 pie pumpkins will yield about 12 cups of pumpkin puree

 

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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.

 

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  1. Pingback: Pumpkin Butter « A Pinch of Luv

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