Bonnie Lee What to do with a decorative pumpkin.

Pumpkins make beautiful Fall decorations.

What is October without a trip to the pumpkin patch to choose the best of the harvest?

We use Pumpkins inside and outside the house for Seasonal Spirit.

Until a few years ago I just threw those beautiful orange globes away or fed them to the squirrels. Then a head desk moment had me running to the internet to find the best way to cook them.

How to Roast a Pumpkin

Wash the pumpkin then cut it in half.  Scoop out all the strings and seeds. Save the seeds.

Place the pumpkin cut edges down on a baking sheet. You will want to have an edge on it as these things get juicy. Cover the sheet with aluminum foil and bake at 350 degrees for 2 hours. Large pumpkins will take longer. You can tell they are done when a toothpick can easily go through the skin.

Let the pumpkin cool, then scoop the soft pulp from the skin with a spoon.

I like my pumpkin as a  coarse mix so just use an old fashioned potato masher. If you prefer a finer texture you can press the mix through a ricer or use a food processor.

Freeze in 1 1/2 cup portions for pies and 3/4 cup portions for muffins.

Roasted Pumpkin Seeds

While your pumpkin is roasting wash the seeds and separate them from the strings. Lay them out on a tea towel to dry.

Once dry put the seeds in a bowl add a tablespoon of olive oil and your favorite seasonings.

Roast in a 400 degree oven for 20 minutes.

These make excellent salad toppers.

Pumpkin Muffins

  • 1/4 cup brown sugar
  • 1/4 cup coconut oil
  • 1/2 cup egg beaters or 2 eggs or 3 egg whites
  • 3/4 cup pumpkin mash
  • 1/4 cup water
  • 3/4 cup white flour
  • 3/4 cup whole wheat flour
  • 1 Tbsp ground flax seed
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cloves
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt

Stir together dry ingredients. Add wet ingredients to dry. Stir until just combined. Spoon into muffin cups. This recipe will make 12 standard or 6 Texas size muffins.

Bake at 400 degrees for 25 minutes

 

I hope that you enjoy fresh roasted pumpkin as much as I do. This Pumpkin Cookie Recipe was published in a prior post.

Do you have a favorite pumpkin recipe?

 

 

 

 

Comments

  1. Thanks Linda. He is a cutie and one of a set. They have a brother who is 5. My little boys are the light of my life.
    Bonnie

  2. Love the pic of your grandson! I want to try the muffin recipe.

  3. Pumpkin muffins are one of the reasons I love this season! They are the taste of fall to me now.
    -Jamie

  4. Thank you. The photo is of my grandson RJ at our local pumpkin patch. He is also a lover of the pumpkin muffins.

  5. Thanks for this very informative post! I will share it with our grown daughters. Our hens love to clean out what is left of the pumpkin after cooking.
    What a lovely photo!