Despite not feeling like fall here in Texas the autumn, equinox has passed and I decided it was time to make pumpkin bread. I already had everything I needed at home except the pumpkin puree. The grocery store on a Sunday afternoon was chaos and part of it was being worked on and I couldn’t find the pre-made stuff in a can so on Keltin’s suggestion we bought a pumpkin and I made it at home. I also decided to try things this way to go with as little waste as possible – the unused portion of the pumpkin will go in my compost bin rather than the can to a landfill and no one need spend the energy recycling it.
Ingredients and Directions
Making pumpkin puree requires two ingredients: 4-6 pound pumpkin and salt.
- Pre-heat the oven to 400°F Wash the pumpkin and remove the stem. Cut the pumpkin in half from where the stem was located down to the base.
- Scoop out the inside and set aside in a bowl if you wish to toast the seeds later.
- Sprinkle salt liberally on the meat of the pumpkin and place cut side down on a baking sheet. Roast for 30-45 minutes until the outside can easily be punctured with a chefs knife.
- Allow to cool on a wire rack for an hour before scooping out the insides.
- Process in a food processor for 3-4 minutes until smooth. The puree can be used immediately or stored in the fridge or freezer for later use.
Roasted Pumpkin Seeds
- While the pumpkin is roasting in the oven clean the seeds and remove the fibers. Wash and allow to dry completely.
- Pre-heat oven to 300°F. Toss seeds in butter or olive oil and preferred seasoning. I just used butter and sea salt.
- Toast in over for 45 minutes. Allow to cool before eating.
Here is the pumpkin bread recipe!
Have a happy fall and enjoy all the wonderful pumpkins. Happy friday and have a good weekend.