Pioneer Woman at Heart

One Flourishing, Frugal and Fun Family!

One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Wednesday, October 6, 2021

How to Roast Pie Pumpkins and Make Pumpkin Puree ~ Whiskey Bacon Roasted Pumpkin Seeds




Pie pumpkins are also called sugar pumpkins, but the perfect pumpkin for pumpkin puree for baking and cooking.  Simply cut the pie pumpkins in half, and roast in a baking dish/pan at 350°F for 45-50 minutes.   The best tool to clean the pumpkins is my melon baller.



I lay the cut side down, and prick the skins with a fork a few times prior to baking.  Allow them to cool, scoop the pumpkin off and puree in a food processor.  Freeze in air tight containers.

One of our favorite dinners, using pumpkin puree, is pumpkin/sage macaroni.



Our family motto - use it up!  Don't forget to save those seeds. Roast them, and toss the rest of the pumpkin innards to the chickens for a nice fall treat.  Nothing wasted.

Our favorite recipe for roasted pumpkin seeds:  Whiskey Bacon Roasted Pumpkin Seeds (any whiskey will work)

I finally packaged up all of the remaining dried seeds for next year's garden.

I know many of my followers already know how to roast and puree pumpkin, so I'm sorry if it's a repeat for you.  

4 comments:

Tracy dixon said...

I love roasting pumpkins for puree. I think you can also use it like a vegetable like sweet potatoes or Butternut squash. I wouldn't mind cutting some into cubes and baking them and see how they turn out.

Kristina said...

Tracy, I would think you could.

Lisa K Thomasson Jung said...

Looks yummy and can always use good ideas and reminders.

Kristina said...

Thank you Lisa!