2 Step Basic Oven Roasted Pumpkin Puree For Pies, Soups and More!
Due to the fact that I may have gone a little pumpkin happy this year, I have so many pumpkins both inside and outside. Sugar pumpkins and Cinderella Pumpkins fresh from our garden lined my porch steps, mantles, and shelves. Now that Halloween is over, I honestly just want to wrap up the whole pumpkin thing to make room for Christmas!
That leaves me with tons of pumpkins so the cook in me decided to process my sugar pumpkins (so far) and create a basic roasted pumpkin puree. I plan on using the puree for soups, pie filling, and even pasta dishes. The entire process was very easy and is one I plan on repeating a few more times this week. Who would have known roasted pumpkin puree was so easy? I used to do the whole peel, and steam bit , but THAT is a whole lot of work!!
Roasting pumpkin is where it is at! Plus, you get to collect the seeds for a whole other treat! Just make sure to let your seeds air dry for a day or two to get most of the moisture out of them! Way too many people skip that step and their seeds just are not crisp enough!
Anyhow, here is what you’ll need to do for my 2 Step Basic Oven Roasted Pumpkin Puree For Pies, Soups and More!
- Sugar pumpkins
- Kosher Salt
- Baking sheet(s)
- Ice cream scooper
Pre-heat your oven to 350 degrees
Wash and dry your sugar pumpkins (one of the BEST varieties for a nutty, sweet meat, and harvest)
Using a large knife, cut around the stem
Remove stem and core out guts and seeds using an ice cream scoop.
Place seeds in a separate bowl, or spread them out on a cookie sheet to dry
Slice your pumpkin into 4 quadrants
Repeat if necessary
Line you pieces on a baking sheet and sprinkle with Kosher salt
Bake for 30 minutes
Once pumpkin is cooled, scoop flesh away from the peel, and place in freezer bags, or a container for the fridge. Keeps for 1 week in the fridge, or 3 months frozen. I plan on using my puree for fresh pumpkin pie–recipe coming soon!