Homemade Pumpkin Purée & Roasted Pumpkin Seeds

If you’ve been by the site recently you may be aware of my excitement about the Fall. I mean, clearly obsessed with it. Well, on my way home from work on Friday the farm was loading up their shelves with PUMPKINS. I pulled right over and picked up 2 sugar pumpkins to make some homemade pumpkin purée with. Let the pumpkin-everything begin! Yes, you can easily buy canned pumpkin, I always have a can or two on hand, but what’s better than fresh? PLUS, you get to roast pumpkin seeds, and those are just the perfect snack. So, what better way to start off the Fall baking with the purée that goes into so much of the goods!

howtoroastpumpkin

Creamy and delicious.

Homemade Pumpkin Puree Roasted Pumpkin Seeds

Homemade Pumpkin Puree & Roasted Pumpkin Seeds

Total Time 0:00

Ingredients

Directions

  1. 1. Preheat oven to 400 degrees
  2. 2. Cut the top off of the pumpkin
  3. 3. Cut the pumpkin in 4 halves
  4. 4. With a spoon or an ice cream scooper, scoop out the pumpkin seeds into a bowl (KEEP THEM!!!!)
  5. 5. Place on a baking sheet (faced up or down- doesn't matter)
  6. 6. Bake for 40-45 minutes until fork tender and golden (skin will peel off easily)
  7. 7. Peel off skin and discard
  8. 8. Place pumpkin chunks into food processor or high-speed blender and purée
  9. 9. Store in an air-tight container for up to 1 week or store in freezer
  10. 1. Toss pumpkin seeds with 1 tbsp oil of choice and a sprinkle of Himalayan sea salt
  11. 2. Line a baking sheet with foil and spread out seeds
  12. 3. Bake for 25-35 minutes until golden

Recipe Notes

  • My medium/large sugar pumpkin yielded 4 cups.
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Homemade Pumpkin Puree Oh, and keep in mind, cutting the pumpkin is an arm workout in itself! Homemade Pumpkin Puree

    Yes, I licked the food processor. Then went in for a spoonful. Don’t judge. 

    Pumpkin: Do you love it or hate it? 

    Homemade Pumpkin Puree & Roasted Pumpkin Seeds

    Total Time 0:00

    Ingredients

      Pumpkin Purée

      • 1 Large whole sugar pumpkin (or 2 small)

      Roasted Pumpkin Seeds

      Directions

      1. 1. Preheat oven to 400 degrees
      2. 2. Cut the top off of the pumpkin
      3. 3. Cut the pumpkin in 4 halves
      4. 4. With a spoon or an ice cream scooper, scoop out the pumpkin seeds into a bowl (KEEP THEM!!!!)
      5. 5. Place on a baking sheet (faced up or down- doesn't matter)
      6. 6. Bake for 40-45 minutes until fork tender and golden (skin will peel off easily)
      7. 7. Peel off skin and discard
      8. 8. Place pumpkin chunks into food processor or high-speed blender and purée
      9. 9. Store in an air-tight container for up to 1 week or store in freezer
      10. 1. Toss pumpkin seeds with 1 tbsp oil of choice and a sprinkle of Himalayan sea salt
      11. 2. Line a baking sheet with foil and spread out seeds
      12. 3. Bake for 25-35 minutes until golden

      Recipe Notes

    • My medium/large sugar pumpkin yielded 4 cups.
    • Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      use our hashtag!

      I am so excited that you are making a recipe and would love to see how it turns out! Make sure to use the hashtag on social media!

      #LEXISCLEANKITCHEN

      share this post!

      subscribe to the email list!

      One comment on “Homemade Pumpkin Purée & Roasted Pumpkin Seeds

      • Angie Sanchez says:

        When we were young and lived in the country I remember my mother would take sliced pumpkins , place them in a pan with water and cook them in some water until soft and place them in plate, put a couple of spoons of brown sugar & butter & we ate them and they were delicious. We treated them the way you do a sweet potato. We also put the seeds in a pan and into the oven for roasted pumpkin seeds.

        Reply

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>