We LOVE everything PUMPKIN!
So excited that fall fruits and veggies are finally here (I would be excited for Fall too if I didn’t live in the Florida heat!).
Thankfully we do have pumpkins!
Each year I take a few pie pumpkins, roast them and make our own pumpkin mash for smoothies, soups, pie’s, muffins and other treats. It’s simple, gets the kids involved and better for us than canned pumpkin that has sat on store shelves since last fall season.
Pie pumpkins have a thick pulp, giving us lots of pumpkin puree. Plus the pulp is sweeter than in a larger pumpkin.
Here is how we do it.
Cut in half and let the kids scoop out the inside, hands or spoons work.
Seeds should be separated from the membrane strings and placed on a separate dish.
Once the pumpkins are cleaned place in a roasting dish with parchment paper. Oil the pumpkins with avocado oil or olive oil. Roast at 300° for about 45 minutes, depending on the size of your pumpkin.
Remove from oven and let cool completely.
Once the pumpkins are cleaned place in a roasting dish with parchment paper. Oil the pumpkins with avocado oil or olive oil. Roast at 300° for about 45 minutes, depending on the size of your pumpkin.
Remove from oven and let cool completely.
It’s the kids turn again, with a large spoon they can scoop out the soft pulp, place in a bowl and then mash!
Use some to make your first treat, refrigerate for up to a week or freeze and it will last you all season.
What to do with the pumpkin seeds we separated? Click here!