Pumpkin Spice or Apple Cinnamon, forever the Fall debate. Our house is both, I’m #teamapple and Nick, #teampumpkin.
But just because I don’t love (or really even like pumpkin) doesn’t mean I don’t enjoy the season. In fact, I love Fall. But here in South Florida, we’re lucky if it “feels” like fall by January. So anyhow, we do fall things while overheated and sweating instead of in flannel. Such is life.
Back to it. Let’s make pumpkin! It’s easy to do and eating fresh pumpkin is beyond healthful. Here’s how and a recipe for those seeds:
How to Make (Bake) Pumpkin at Home
- First, cut out the stem and discard.
- Next cut it in half. (If you have a problem cutting all the way through it, you can pull the pieces apart at the end.)
- Next, take out the guts. Yes, this is the gross part. But you can roast the seeds and yum, you should.
- In a glass pan, place the pumpkin halves and 1/4″ water, flesh
side down, and bake for 1 1/2 hours at 375 degrees. You know when it’s done because the skin is a little burnt and the you can easily pierce the inside with a fork. (It should be a mashable texture.) Let cool.
- From here, you scoop out the insides, separating flesh from skin and mash it. (Use a food processor or a masher for this.) Prepared pumpkin lasts 6-8 months in the fridge and can be frozen too, for the off season.
Homemade Baked Pumpkin Seeds
You know those nasty guts you just pulled out of the pumpkin? Well those seeds, those seeds are yummy. Here’s how to clean them up and prep them for the oven:
- First, rinse them in a strainer. Try to get most of the orange pumpkin slime off, but honestly, a little is good for flavor.
- Next, lay them out on a baking sheet that’s covered in parchment paper. (Pumpkin seeds are very sticky.)
- Let dry for several hours, overnight if you can.
Sweet Pumpkin Seeds
- 1 cup pumpkin seeds
- 1 tablespoon coconut oil
- 1/2 tablespoon coconut sugar
- 1/2 teaspoon cinnamon
For baking, again line a piece of parchment paper to the bottom of the pan. In a bowl, combine the pumpkin seeds, oil, and seasonings. Add the pumpkin seeds to the lined pan and cook at 300 for about 30 minutes.
For Pumpkin Pie-Spiced Pumpkin Seeds, click the link. Yay, Fall!
Like this recipe? Check out my other books, and watch for more to come!
Want a paperback copy? Reply in the comments and I’ll send you one!