my lavender blues

September 29, 2016

Pumpkin Puree & Crispy Roasted Pumpkin Seeds From Scratch

Pumpkin Puree & Seeds From Scratch

So I have a thang for basically everything Regina Spektor. Why am I telling you this? Because. Beecaaauseeee. Her songs make me cry, and homegirl LOVES a good cry. If you’re a man and reading this you probably WILL NEVER UNDERSTAND. Unless you’re a real man. Then you pickin’ up what I’m throwin’ down. But just when I decided, ohhh Julia, you’re due for a good cry, I throw on my go-to waterworks playlist, RS, and first song that pops up is “Samson”.

I’m like ” OH BOY. You ready for this tissue? Give me yo best kleenex.”

And then the song began to play, and then I decided to ACTUALLY listen to the lyrics. And they go as followed:

“Samson went back to bed
Not much hair left on his head
He ate a slice of wonder bread, and went right back to bed”

Girl. Why you crying? Samson has NO hair. AND WTF is wonder bread still doing around? Regina WHY DO YOU MISS THIS MAN? A) sounds like he is reppin’ a Donald Trump whispy (can’t you just shave it all of and call it a day?) b) this man is literally eating puffed preservatives with maybe a sprinkling of actual wheat. AND AND that’s his go to midnight snack? For real? That’s like waking up in the middle of the night and attempting to stuff a stack of saltines in your mouth. Dry AF. Clearly this man isn’t normal. Move on, homegirl move on.

And just like that, I too moved on. To something better. Like this here Pumpkin Puree and Roasted Pumpkin Seeds from Scratch.

Pumpkin Puree & Seeds From ScratchPumpkin Puree & Seeds From ScratchPumpkin Puree & Seeds From Scratch

Pumpkin Puree Recipe Notes:

A 1.5 – 2lb pumpkin will replace the standard 15 oz can of puree. You’ll probably be left with a little more, honestly, just make a sauce out of it OR freeze if you know you won’t be needing it until thanksgiving (but i advise against this, pumpkin is just so good).

This is SO easy. So that’s it. And it is WAY better tasting than anything canned. Seriously. Your baked goods/soup/sauces will just taste so fresh and so clean, clean.

Pumpkin Puree & Seeds From ScratchPumpkin Puree & Seeds From Scratch

Pumpkin Puree & Seeds From Scratch

Roasted Pumpkin Seeds Recipe Notes:

Soooo these take just a little bit of elbow grease, but I’m telling you, it’s worth it. There is NOTHING worse than a chewy seed. My teeth still crumble into soft cheese every time I think about chewing on bad seed.

Rinse, boil in saltwater, and then pat dry. AND THEN slow heat them in the oven first because these need to DRY. If you just throw the oven on to 400 degrees and then bake them until the outside is just brown, that won’t cut it. I’ve made this mistake before and then threw the seed imposters into a salad and it was like trying to eat a shelly scrambled egg. Not happening.

This recipe is just for plain roasted pumpkin seeds, but once you understand this part, feel free to go crazy and sprinkle them in spices after they dry in the oven, and before you roast.

Store in an airtight container until ready to use. I like to keep mine in the fridge (as I do with all of my nuts) for extra crunch.

5.0 from 1 reviews
Pumpkin Puree & Roasted Pumpkin Seeds from Scratch
Prep time: 
Cook time: 
Total time: 
Ingredients
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
Instructions
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).

 

  1. maria kennedy

    September 29th, 2016 at 12:05 pm

    You made me laugh! I love your blog! And this pumpkin puree is just perfect 🙂

  2. Julia Calleo

    September 30th, 2016 at 1:05 am

    haha! thank you!! and GOOD! glad I could make you laugh 😉

  3. Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting

    October 5th, 2016 at 12:43 pm

    […] Homemade pumpkin puree works best for this recipe mostly because it ensures amazing taste + texture, and provided that this muffin just so happens to be gluten free I definitely suggest making the most out of your ingredients, and fresh is always best =D. BUT if that just is NOT an option, when buying your canned puree make sure it is just PUREE and NOT pumpkin pie puree…… Pumpkin Pie Pumpkin vs Canned Pumpkin Pie Puree is 100 percent not the same. A pumpkin pie pumpkin aka sugar pumpkin, is just a pumpkin that is best for baking/cooking with (to make homemade puree with, see the link). Canned Pumpkin Pie Puree, is pumpkin puree that is specifically jazzed up for pumpkin pies. There is a combination of spices + sugar, and whatever else already added and it just is not tasty. Plus you don’t know the exact amount of each ingredient that is in it and it is beyond sweet. So make sure your pumpkin puree (if buying canned) is pure, no other ingredients added. Check the label! And if you happen to make the mistake of purchasing canned pumpkin pie puree, and there is just no looking back? Cut out the maple syrup and spices that are in the batter below. You’ll produce a different texture and flavor then my recipe but sometimes you gotta work with what you have. […]

  4. Brian

    October 11th, 2016 at 12:14 pm

    hahah my gf had to explain to me the other night what a “good cry” was. and i thought she was crazy, but now I guess i’m the odd one out. so funny.

  5. Julia Calleo

    October 14th, 2016 at 5:45 pm

    hahaha, she and i can relate.

  6. Fall Roasted Grape & Cauli Salad

    October 14th, 2016 at 7:24 pm

    […] this salad I use my roasted pumpkin seed recipe, but you must make sure that your pumpkin seeds are 100 percent crispy or this simply WILL NOT […]

  7. Pumpkin, Banana & Olive Oil Bundt Cake

    October 24th, 2016 at 2:30 am

    […] used homemade pumpkin puree, but if that literally is out of the question due to extreme laziness (kidding but not really) or a […]

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