Cooking a Pumpkin and Toasting the Seeds

Its pumpkin season, not just here in the Northwest, but everywhere!  And they are good to eat.  I prefer to use the pie pumpkins – or sugar pumpkins.  If you want to use them in pies or other recipes, here is the easiest way to do it!

Cooking Pumpkin and the Seeds – 

Using sugar pumpkins, cut in half and scrape out seeds.  You don’t need to remove all the pulp.  Lay upside down on a baking sheet with a small amount of water.  Bake in a 350 degree oven for about 15-20 minutes, until the pumpkin is tender.

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Allow to cool.  Carefully scrape out and discard the remaining pulp.  Using a spoon, scoop all the meat from the pumpkin.

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Place in a food processor with a small amount of water and pulse until it is pureed.

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Two small pumpkins will yield about 2-1/2 to 3 cups of pumpkin

 

But don’t discard those seeds!

Clean the pulp off of them.  Soak them over night in 1-1/2 cups water and 1 Tablespoon of salt.  IMG_8233

After 24 to 36 hours, drain and spread on a baking sheet.  Sprinkle with a little garlic salt and lemon pepper, then bake at 275 degrees for about 45 minutes.  Keep an eye on them.  They are done when they are golden brown and crunchy!  And these little treats pack some great nutrients!

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About Helen Fern

I live in the upper Willamette Valley with my amazing husband and four very spoiled cats - three adopted feral cats and one shelter baby. We have lived here since the dawn of 1991 and love every inch of the region.
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4 Responses to Cooking a Pumpkin and Toasting the Seeds

  1. Melissa says:

    Thank you! I am a Floridian and recently moved up north. It’s so amazing to see all the fall colors. I’ve been contemplating getting a pumpkin but was unsure what to do with one. Now I know!

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