I love pumpkins. I love to put pumpkin puree in everything. Well, ok, not everything... but the flavor really goes well with a lot of recipes! I am hoping to share some ideas you find useful to help upcycle your Fall and Halloween pumpkins. Maybe we can save a few pumpkins out there!
Photo Courtesy of Mikele Burcaicea Ibrahim
DIY Pumpkin Puree
This is so easy! The hardest part is just cutting the pumpkin in half.
1. Preheat your oven to 325 degrees.
2. While your oven heats up, cut your pumpkin in half.
- Start at the top by the stem and go all the way down.
- Do the same on the opposite side.
- Split the pumpkin in half from the bottom.
- If you are lucky the stem will pop off when you do it this way.
- Otherwise cut the stem off and remove the seeds.
PRO TIP: I have found using a long thin knife makes it easier. This knife is called the 'slicer'. Much easier than a 'chefs' knife or Japanese style knife.
3. Save the seeds and put to the side.
PRO TIP: Use the scraper that comes with a pumpkin carving kit! If you don’t have a scraper, try an ice cream scoop or a large spoon.
4. Place each pumpkin half on a baking sheet with the cut side down and place in the oven for 35-40 minutes or until tender.
- Time varies by pumpkin size.
PRO TIP: Be careful when checking pumpkin tenderness. A lot of steam can build up while cooking!
5. Puree the baked pumpkin.
- After it's cooled down, scrape out the pumpkin meat and use a blender or food processor to puree the pumpkin.
- Use the same utensil and bowl as the "seed collector" to save on dishes.
PRO TIP: Flip your pumpkin halves over to cool off faster (you might need oven mitts if they are still steaming hot).
6. Prep the pureed pumpkin for the freezer.
- Measure out 15 ounces to store away; this is the equivalent to one can of pumpkin you would buy at the store.
- If you plan to make a few things at a time store a few double batches at 30 ounces.
PRO TIP: Freeze the puree flat in freezer bags. They are easy to store plus will defrost fast when you need them.
DIY Pumpkin Seeds
1. Preheat your oven to 350 degrees.
2. Boil the seeds
- While the pumpkin is in the oven bring a pot (large enough to hold all of your pumpkin seeds) of water to a boil.
- Add 1/2 tsp. to 1 tsp. of salt to the water.
- Boiling the seeds in salt water for 10 minutes will separate the slimy pumpkin insides from the seeds and will also plump up the seeds making them even tastier.
3. Clean the seeds
- Once the seeds have boiled for ten minutes, rinse them off in a colander to remove any leftover pumpkin pieces.
- Lay them out to dry or pat them dry with a clean towel.
4. Cook the seeds
- As your pumpkin halves continue to cool, collect all of your pumpkin seeds into a large bowl and drizzle with olive oil (enough to coat well to prevent sticking).
PRO TIP:If you want to skip the healthy route and go for the tastier seeds, coat with melted butter... yummmmm!
- Spread the seeds out onto a baking sheet in a single layer. To ensure crispy seeds that don’t bake onto each other, try to separate as much as you can. Just remember -- “Done is better than perfect!” -- Sheryl Sandberg
- Roast the seeds for 20-30 minutes or golden brown.
PRO TIP: Check often after the 20-minute mark. No one likes to eat burnt seeds. Ask me how I know that!
5. Flavor the seeds.
- Once you bake the seeds there are endless flavor combinations to try. Here are a few of our faves:
- Cinnamon & Sugar
- Garlic salt & Parmesan
- Paprika & sliced almonds
- Brown sugar & Cumin or Chipotle Spice
- Parmesan & Oregano or Rosemary
- Sugar & Salt
- Garam Masala spice & dried golden raisins
PRO TIP: All of these options can be sprinkled on after roasting. That way, your spices and toppings won't burn.
Sneaky Ways to Use Pumpkin Puree
Pancakes
For every cup of mix (prepare mix as directed), add the following:
- 1/3 cup of puree, plus...
- 1 tsp. Cinnamon
- 1/2 tsp. Ginger
- 1/2 tsp. Nutmeg
- Or just add 1-2 tsp. of Pumpkin Pie seasoning to the puree
Pumpkin Soup
Ingredients:
- 4 carrots (chopped)
- half of a yellow onion
- 4 minced garlic cloves
- 15 ounces of pumpkin puree
Directions:
- Simmer until carrots are tender.
- Blend well.
- Add 1 cup of coconut milk and you've got yourself a delicious soup!
Protein Shake
- Add 1/3 cup pumpkin puree to your protein shake
Oatmeal
- Stir a spoonful into your oatmeal
Bagel or Toast Topping
- Mix with maple syrup to smear on a bagel
Chili
- Add a cup or two to your batch of chili
Milkshake
- one scoop puree + one scoop vanilla ice cream + splash of milk + a dash of cinnamon = yum!
Mac and Cheese
- Mix in a few dollops into your family meals. No one will notice and your family will get a fiber boost.
Photo Courtesy of Mikele Burcaicea Ibrahim
DIY Pumpkin Bread
My favorite way to use up our pumpkins is to make pumpkin bread! Each year I make a batch for neighbors, teachers and other nice people. I love to wrap them up with parchment paper and tie with a simple string. It is easy, cheap, and people love it.
PRO TIP: Coat your bread pans with butter. Pour in some sugar and shake around till evenly coated. Your bread will slide out beautifully and it makes it so tasty. This is an old southern trick I learned from my grandmother. (When I use this trick, I use a bit less sugar than called for in the recipe.)
Donate Your Pumpkins
If all of this sounds like too much work, there are animal sanctuaries that take whole pumpkin donations. Find a local option on the Pumpkins for Pigs website. You will make some goats and pigs very happy.
