How to cook a pumpkin and its seeds
It’s pumpkin everything time! In my humble opinion, the best pumpkin pies I have tasted are made from fresh baked pumpkin.
I have used white pumpkins, standard pumpkins and baking pumpkins to make my pumpkin pies. As long as it is a fresh pumpkin, my taste buds do the happy dance.
My only suggestion if using a standard pumpkin for baking, is to use the smaller variety. It makes it easier when cooking them.
Nervous about baking a pumpkin to use for baking? No worries, follow these simple instructions:
OVEN METHOD
Preheat oven to 350 degrees. Line a cookie sheet with no-stick foil.
Slice pumpkin into 4 sections.
Scoop out seeds and reserve them for later. (Use an ice cream scoop, spoon, your hands, it is up to you…just get them all out!)
Place pumpkin slices, open side down, skin up, on the sheet.
Pour enough water onto the sheet to coat the bottom. (You can do this after you slide the pan into the oven if it is easier.)
Bake for 40 to 60 minutes. (Baking time depends on the size of your pumpkin. Check after 40 minutes by sticking with a fork or knife. If it goes through the skin like butter, it is done.)
CROCKPOT METHOD
Turn the crockpot on low.
Slice as directed in oven method to remove seeds.
Pour a cup of water into the crockpot.
Place pumpkins open side down, skin side up into cooker.
Cook for 4 to 6 hours. When fork or knife is inserted easily, they are cooked.
PUREE YOUR PUMPKIN
After pumpkin has cooled enough to touch, remove skin and place meat into a blender.
Add a touch of salt (a pinch) and a dab of water (just enough for blender to work).
Blend.
IDEAS: Now, your pumpkin is ready to use for baking pies, cookies or cakes.
BAKING THE SEEDS
Preheat oven to 350 degrees.
Line cookie sheet with no stick foil.
Rinse off the pumpkin seeds and pat dry. (Removing all pumpkin residue)
Place seeds onto prepared sheet, lining the bottom, keeping the seeds flat and not piled up on one another.
IDEAS: Sprinkle with salt, cinnamon sugar, cayenne pepper, or any spice that you enjoy. (We use sea salt.)
Bake for 10 to 15 minutes or just until dry and slightly crisp.
Store at room temperature in an air-tight container (if you have any leftover).
