Roasting Pumpkin Seeds and Pumpkin Recipes

Roasting Pumpkin Seeds and Pumpkin Recipes

Peter Piper Picked a Profoundly Plump Pumpkin — Now what does he do with it?

Every fall I get many questions about what to do with pumpkins. Many people find curious fascination in imagining what it would be like to grow these versatile little gems, as if growing something that produces a large fruit is somehow more respectable than growing, say, a Serrano pepper. Many people eventually venture into pumpkin experimentation. Some succeed and many fail. Much like a dog that chases a car, many people never give thought to what they would do if they actually succeeded in successfully raising a patch of these fall favorites.

Whether you have found yourself with more pumpkins than you know what to do with or you are one of the people who had to buy pumpkins and duct tape them to the vine, these tips for roasting and using pumpkins are sure to help you make the most out of them (no matter how you acquired them)!

How To Roast A Pumpkin

You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.

If your pumpkin is small enough that you can fit it in your oven, just place the entire pumpkin on a cookie sheet and bake, uncovered, at 375° for 45 minutes to 1 1/2 hours, depending on the size of the pumpkin. When you can easily insert a knife inserted into the side of the pumpkin, it is done. Then cut in half, remove seeds and remove pumpkin pulp.

To bake a fresh pumpkin that won’t fit in your oven, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.

To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices and use in pies.

To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.

A 5 lb pumpkin makes about 4 1/2 cups of mashed (pureed) pumpkin.
a 15-16 oz can of pumpkin equals about 2 cups of mashed pumpkin.
So if the recipe calls for a 15-16 oz can of pumpkin use 2 cups.

Roasted Pumpkin Seeds

Pumpkin Seeds
Salt or Seasoned Salt

Boil the pumpkin seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned salt. Place a thin layer on a cookie sheet. Bake at 250 degrees. Stir after 30 minutes. Bake 1/2-1 hour more or until crunchy.

*Squash seeds may also be used.

 

Ranch Pumpkin Seeds

2 tsp. Ranch Seasoning Mix
2 Tbsp. butter or oil

Drizzle butter over pumpkin seeds. Then sprinkle ranch dressing mix over seeds. Stir every 15 minutes for 30-45 minutes until seeds are golden brown.

 

Dill Pickle

2 tsp. Dill
1 tsp. Garlic powder
1 tsp. Salt
4 tsp. Black pepper
2 tsp. Vinegar
2 tsp. Olive Oil

Mix dry ingredients together. Drizzle oil over seeds and then sprinkle dry ingredients over seeds before roasting. Stir every 15 minutes for 30-45 minutes until seeds are golden brown.

Sweet and Spicy Pumpkin Seeds

2 Tbsp. Brown Sugar
1/2 tsp. Salt
1/8 tsp. Cayenne Pepper
1/8 tsp. Black Pepper

Mix dry ingredients together. Sprinkle over seeds before roasting. Stir every 15 minutes for 30-45 minutes until seeds are golden brown.

Pizza Pumpkin Seeds

1/4 cup Parmesan Cheese
1 tsp. Basil
1/2 tsp. Oregano
1/2 tsp. Salt
1/4-1/2 tsp. Garlic Powder
2 Tbsp. Olive Oil

Mix dry ingredients together. Drizzle oil over seeds and then sprinkle cheese mixture over seeds before roasting. Stir every 15 minutes for 30-45 minutes until seeds are golden brown.

Cinnamon and Sugar Pumpkin Seeds

1/4 cup Sugar
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Salt
2 Tsp. Butter, melted

Mix dry ingredients together. Drizzle butter over seeds and then sprinkle sugar mixture over seeds before roasting. Stir every 15 minutes for 30-45 minutes until seeds are golden brown.

Pumpkin Pancakes

2 cups flour
2 Tbsp. brown sugar, packed
1 Tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1/2 cup pumpkin
1 large egg
2 Tbsp. vegetable oil
1 cup milk
1/2 cup nuts, chopped (optional)

Combine ingredients. Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Serve with Pumpkin Maple Sauce and nuts.

Pumpkin Maple Sauce

1 cup maple syrup
1 1/4 cups pumpkin
1/4 tsp. ground cinnamon or pumpkin pie spice

Mix everything together until well blended.

Find Part 2 Of This Post Here!

For even more great pumpkin recipes including an easy homemade pumpkin muffin recipe, check out part 2, Easy Pumpkin Recipes – Muffins and More!

And here are even more tasty pumpkin recipes and treats!

• 20 Homemade Halloween Recipes – Food Party And Snack Ideas
• 16 Of The BEST Pumpkin Recipes!

[dining]