This fall I really wanted to focus on a bunch of pumpkin flavored recipes… I mean it is October after all. However, I didn’t want to use canned pumpkin, so went out and I bought a pumpkin.
My dog, Jack, was very confused about it but I think that once he tries some Pumpkin Dog Treats, he will come around.
Pumpkin Puree
Ingredients:
- Pumpkin
Directions:
1. Lower the oven rack if your pumpkin is large. The pumpkin will need to fit in your oven when cut in half. Cover a baking sheet large enough for your pumpkin with foil. Preheat oven to 350 degrees.
2. Cut the pumpkin in half. This makes it a lot easier to scrape out the insides. You want to make sure you get all of the seeds and stringy stuff out so that the pumpkin is smooth.. I kept the seeds from mine. Our family always roasts pumpkin seeds when we carve pumpkins every year.
3. Flip the pumpkin so it is cut side down and place on a cookie sheet.
4. Bake the pumpkin at 350 degrees for about one hour. You will be able to easily slide a knife into the pumpkin with no resistance. You can try checking the pumpkin at the 30 minute and 45 minute mark to test for doneness.
5. Once the pumpkin has cooled (which will take a while), using an ice cream scoop or spoon, scoop out the pumpkin meat and place in a blender or food process. Puree the pumpkin.
6. Heat the pumpkin in a large pan on the stove, depending on your pumpkin you may need to cook out some of the water. Stir continuously over low heat until some of the water is removed.
7. Store the pumpkin puree in an air tight container. I usually divide the pumpkin between a couple smaller containers that way I can freeze some and keep some in the refrigerator for easy use.
Pumpkin Seeds
Ingredients:
- Pumpkin
- Water
- Salt (to taste)
Directions:
1. Preheat oven to 350 degrees.
2. Cut an opening in the pumpkin. If you plan on carving the pumpkin, a hole in the top works well, or if you are using the pumpkin to make puree, then simply (and carefully) cut the pumpkin in half.
3. Scoop out the insides of the pumpkin. Place the seeds in a bowl as you go. Try to keep as much of the orange pumpkin stuff out of the seed bowl as possible.
4. Once all the seeds are in the bowl, add in water. There should be enough water to cover the seeds. Sprinkle with some salt.
5. Gently stir the pumpkin seeds in the water for 30 seconds or once the pumpkin separates from the seeds. The orange stuff will separate to the bottom.
6. Strain the seeds from the water.
7. Spread out the seeds on an un-greased cookie sheet. I like to use parchment under the seeds, it makes clean up so much easier!
8. Bake the seeds at 350 degrees for about 15-20 minutes. You will need to keep an eye on these as they cook by checking them after 10 or 15 minutes. They will brown slightly as they cook, but the best way to test if they are done is to just try one!
The Classy Cookies 