I love fall, it means starting to relax a little, wearing chunky socks with boots,
wrapping scarves over my entire head and pumpkin things!
I made my own pumpkin puree for the first time and the process left our apartment smelling delicious. I did discover that the puree was more of a golden yellow than deep orange that the canned pumpkin was and the flavor wasn't as concentrated. So I used it for pumpkin muffins & a pumpkin tart but I would use canned pumpkin if I was making a dessert for the strength of flavor.
homemade pumpkin puree
2 sugar pumpkins
oil for brushing
preheat oven to 350 degrees F
1 cut the top off of the pumpkins and then cut it in half
2 scoop out the insides and save the seeds!
3 once the pumpkin is cleared of its guts brush the inside of the pumpkins with olive oil
4 place cut side down on a baking sheet
5 bake for 40-45 minutes
6 using a fork peel the skin off of the roasted pumpkins
7 cut the pumpkin into chunks and puree in a food processor
8 you can make this ahead of time and keep in a sealed container in a fridge for up to a week
I don't normally like pumpkin seeds but this method of making them finally made me a believer
recipe from here
1 wash pumpkin seeds to clear off any guts
2 boil seeds in salted water for 10 minutes
(makes them crispier when baked and the shells easier to digest)
3 spread seeds out on baking sheet to dry
4 preheat oven to 325 degrees F
5 drizzle seeds with olive oil and mix them on the tray so all seeds are covered
6 sprinkle sea salt over seeds
(I used sea salt flowers and they rocked- so much flavor)
7 bake for 10 minutes
8 rotate baking sheet and bake for 8-12 more minutes, the shells should be crispy
9 pull them out and crunch away, they are best hot out of the oven!
Ah I may have to make something with pumpkin every day this October :)