Roasting Pumpkins

Fall is such a beautiful time of year. I love the colors of the sunsets, leaves, and pumpkins. I love the cooler days and trips to the apple orchard for fresh cider, apples, and pumpkins. We actually carved out first pumpkins this year! I always make sure to get sugar pumpkins while we are at the orchard. Sugar pumpkins are smaller than pumpkins you would use for carving. The inside is sweeter and creamier, making them better for eating, too.

I love to roast sugar pumpkins and make my own pumpkin puree. I use the puree just like I would the canned stuff.  The puree also freezes well. I can make some of my favorite pumpkin recipes any time for a fresh taste of fall.

I started by removing the stems from my pumpkins. If the stem is long enough, you can just grab it with your hands and break it off.

Then I cut the pumpkins in half. This can be hard to do, so be careful!

 I then used a spoon and my handy little Pampered Chef tomato corer to remove the insides. I actually never use my Pampered Chef tomato corer for tomatoes, just pumpkins.

Once you remove the insides, the pumpkins are ready to roast in the oven!

 

Line a baking sheet with foil and spray lightly with nonstick spray. Also, spray the edges of the pumpkin. Lay the pumpkin halves face down on the foil.

Bake at 350 degrees for about an hour, or until a fork easily pierces through the skin.

Cool for about 20 minutes or so. Then turn each half over and use a spoon to scoop out the soft, creamy flesh.

 Place the pulp in a bowl. You can blend the pulp at this point to make it smooth. I prefer to use a potato masher. 

You can use the pumpkin puree right away, or store in the fridge for a few days. I freeze most of the puree I get in freezer baggies with about 2 cups of puree in each one.

When I am ready to bake my Thanksgiving pies, muffins for breakfast, or my most requested pumpkin dessert, I thaw my pumpkin a few hours before use or overnight in the refrigerator.