Pumpkin Puree & Roasted Pumpkin Seeds from Scratch
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Cook time: 
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Serves: 18 oz puree, 1 cup seeds
Pumpkin Puree:
  • 1.5 -2 lb Pumpkin Pie (or Sugar) Pumpkin
  • Oil for coating (less then a tsp)
  • Water
Roasted Pumpkin Seeds
  • Seeds from above pumpkin
  • 1 tbsp salt
  • Oil
Pumpkin Puree
  1. Preheat your oven to 375
  2. Slice your pumpkin in half (from top to bottom). Remove seeds (set aside for roasting) and remove stringy "membrane", the brains ;)
  3. Pierce a couple of holes with a sharp knife, on the outside of the pumpkin.
  4. Rub outside with a teeny bit of oil and play face down onto a rimmed baking sheet.
  5. Fill rimmed baking sheet with about a ½" of water to prevent pumpkin from completely drying out (will dry towards end a little).
  6. Place on middle rack in oven and baking for about 45 minute or until soft when pressed on.
  7. Remove from oven and let cool until you can handle.
  8. Discard the skin /scoop out the inside of the pumpkin, and place into a food processor (or potato masher will work fine as well).
  9. Process until smooth.
  10. Remove and place in airtight container and store in fridge until ready to use. Should make anywhere between 2-3 cups, which is more than what you would get from a 15 oz can!
Roasted Pumpkin Seeds:
  1. Rinse seeds so they are free of any pumpkin flesh
  2. Bring a small pot of water to a boil. Add about 1 tbsp of salt. Add seeds and let boil for 8 minutes.
  3. Drain seeds and pat dry using a dishtowel (paper towels will stick and become annoying to get off).
  4. Next preheat oven to 300 degrees and spread pumpkin seeds onto a baking sheet.
  5. Place in oven for about 35-40 minutes, flipping seeds every 20 minutes until seeds are dry.
  6. Remove from oven, toss seeds in a little bit of oil (and spice of choice), Turn oven onto 400 degrees and place seeds back on baking sheet.
  7. Set in oven for about 20 minutes, turning seeds half way through, and roasted until a light golden brown.
  8. Remove from oven and bring to room temperature. Store in airtight container in fridge (recommended).
Recipe by My Lavender Blues at https://mylavenderblues.com/pumpkin-puree-crispy-roasted-pumpkin-seeds-from-scratch/