Cooking with Fresh Pumpkin (Roasting, Pumpkin Puree, Roasted Pepitas)

We went to the grocery store recently and the first thing I saw was the pumpkin stand. For some people the beginning of fall is when PSL comes out, or when the first leaves fall; for me it is when baking pumpkins appear at the grocery store! I brought home a sugar pumpkin (my favorite) and washed it before prepping it.

In this post we will cover how to prep, roast, and puree a pumpkin and how to prep and roast the pumpkin seeds.

Let's begin!

Pumpkin Roasting and Pumpkin Puree

  • Take the washed pumpkin and trim a side in order to place the pumpkin securely in its side. 

  • Remove the stem.  

  • Split the pumpkin in half from stem to bottom.

  • Remove the seeds and stringy-bits with hands or a fork/spoon. Set the seeds aside

  • Salt the inside of the pumpkin and place on a parchment lined baking tray. 

  • Bake at 400F until a knife can pierce the pumpkin easily, about 35 minutes

  • Let the cooked pumpkin cool completely, at least an hour, before peeling away the skin 

  • Cut the cooked pumpkin into cubes and process in a blender or food processor

Pepitas (Pumpkin Seeds)
  • Take the seeds from the pumpkin, place into a colander, and rinse till clean. 

  • Spread the clean seeds on a kitchen towel to air dry, if the seeds are patted dry they will stick. 
  • Once dry, place on a parchment lined baking tray and flavor your seeds
    • I like toss the seeds in a little bit of oil and sprinkle sea salt over them. You can experiment with different spices to suit your taste.
  • Roast in an oven at 350F till golden and let cool