Jennie Tai
Halloween Pumpkin Puree Pumpkin Seeds

Sugar Pie Pumpkin Bunch!

A Guide on How To Make Your Own Pumpkin Puree, and How To Roast Pumpkin Seeds.

Happy October, everybody! 🙂 Who’s excited for haunted houses, silly costumes, pumpkin-spiced everything and of course – Halloween? I decided to do a little post on a few things you can do with some fresh pumpkins to get in gear for Halloween this season, and how to do it all from scratch.

I’ll show you how to: 1) Make your own Fresh Pumpkin Puree | 2) Roast your own Garlic Butter & Spiced Pumpkin Seeds | and 3) Carve a few Pumpkins, of course.

Over the past few years, I’ve always used canned pumpkin puree whenever I wanted to make pumpkin pie, pumpkin pudding, pumpkin soup or whatever pumpkin flavored dish I was craving before Halloween – but this year I wondered how hard it would be to make my own fresh pumpkin puree from scratch. Surprisingly, it turned out to not be that difficult. Also! Turns out Pumpkin Seed Oil is great for your hair and skin, so I’ll show you how to roast those seeds instead of throwing them away.

All you need is a few medium sized pumpkins, like these Sugar Pie Pumpkins. (Jack-O-Lanterns are fine too, but keep in mind, the larger the pumpkin, the rougher the texture.)

After you’ve picked out a few pumpkins, all you need is a sharp knife, a cutting board, and a few every day kitchen utensils.

How to make your own Pumpkin Puree

  1. After preheating your oven to Roast at 350 degrees, carefully slice off the stem of your pumpkin and discard.
  2. Cut the pumpkin in half, and split it open.
  3. Spoon the insides into a separate bowl, and save the seeds for later.
  4. Cut the remainder of the pumpkin into 1-2 inch wide triangles.
  5. Roast at 350 degrees for 30-40 minutes, or until the edges start to brown.
  6. Peel the skin off of each triangle, and place your skinned pumpkin pieces into a large bowl to mash. (You can also use a food processor if you don’t want to mash by hand.)
  7. Mash thoroughly, and spoon into a container.
  8. Store your jar of fresh pumpkin puree in the fridge, or keep it in the freezer for up to 6 months. 🙂

Garlic Butter & Spiced Pumpkin Seeds

  1. After preheating your oven to 350 degres, pour 2 cups of rinsed pumpkin seeds into a large bowl.
  2. Melt 1/2 cup of unsalted butter or margarine, and pour over the pumpkin seeds.
  3. Mix the butter and the seeds to coat evenly.
  4. Add 2 tsp of salt, 2 tsp of pepper, 1 tsp of red pepper, 1/2 tbsp of garlic powder, and 1/2 tbsp of worcestershire sauce to the seeds and mix evenly.
  5. Spread the pumpkin seeds into an even layer on a dark pan to bake at 350 degrees for 15 minutes.
Enjoy! xx

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The rest of this post will just be a few pictures of some Pumpkin Carving my friends & I did a few nights ago. 😉

{ Khoa On Seeding Duty 😉 }

{ My adorable neat-freak! }

I thought it was cute how he took 20 minutes to clean up / touch up the pumpkin I had already carved for him, LOL. Look how focused he is!

 

Above are the links to each pattern in case you want to try one out for yourself. Have a Happy Halloween, Everyone! 🙂

P.S. I’ll be making Pumpkin Sugar-Spiced Donuts with my Pumpkin Puree next.

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