Pumpkin Roasting & More

Now that I have pumpkins to roast, I found these great instructions from From Hillbilly Housewife .  I plan to freeze my pumpkin puree for pumpkin bread, pumpkin "muff-cakes", and more!  (Recipes for these coming soon.)

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.

To bake a fresh 6 to 7 pound pumpkin, 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° 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.

Roasted Pumpkin Seeds

Boil 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°. Stir after 30 minutes. Bake 1/2-1 hour more or until crunchy.
*Squash seeds may also be used.

Pumpkin Smoothies

• 1/2 cup pumpkin
• 3/4 cup milk or vanilla yogurt
• 1/4 tsp. cinnamon
• 1/8 tsp. nutmeg
• 2 tsp. brown sugar
• 4 ice cubes
• whipped cream (optional)
• sprinkles (optional)

Place all ingredients in a blender. Blend until smooth. Pour into 2-3 glasses. Serve with a small amount of whipped cream on top. You may also add orange sprinkles if you like. Serves 2-3.