How to Roast a Pie Pumpkin - Its SO Easy! (Spiced Pumpkin Puree)

pumpkin


I got a special treat in my Space Girl Organics produce box this week!  A baby pie pumpkin!!!!  Pie pumpkins are smaller and a bit sweeter than larger carving pumpkins.  They are easy to roast and delicious!  They really are simple to oven roast and are cooked similar to how you would roast any winter squash. After cooking you can eat the cooked pumpkin or use it in recipes. 
Directions for Roasting:
Preheat the oven to 350. Using a sharp knife, carefully slice the stem off.  Slice the pumpkin in half vertically. Use a spoon to scoop out the seeds and any stringy fibers from the inside. You can save the seeds for roasting.  Place the open sides face down on an oiled baking sheet. Roast until the pumpkin is wrinkly and can be easily pierced through with a fork. This will vary depending on the size of the pumpkin, but mine took about 45 minutes.
After cooking and slightly cooled, peel away the skin from the pumpkin.  Season the pumpkin and eat it as is or blend/process the cooked pumpkin very well until completely smooth to use as pumpkin puree. 
Spiced Pumpkin Puree:
I pureed the cooked pumpkin with just a bit of organic brown sugar, cinnamon and nutmeg and a pat of butter.  It was delicious and tasted like the inside of a pumpkin pie!

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Copyright 2013 christineiscooking.com  You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

How to Roast a Pie Pumpkin - Its SO Easy! (Spiced Pumpkin Puree)

pumpkin


I got a special treat in my Space Girl Organics produce box this week!  A baby pie pumpkin!!!!  Pie pumpkins are smaller and a bit sweeter than larger carving pumpkins.  They are easy to roast and delicious!  They really are simple to oven roast and are cooked similar to how you would roast any winter squash. After cooking you can eat the cooked pumpkin or use it in recipes. 
Directions for Roasting:
Preheat the oven to 350. Using a sharp knife, carefully slice the stem off.  Slice the pumpkin in half vertically. Use a spoon to scoop out the seeds and any stringy fibers from the inside. You can save the seeds for roasting.  Place the open sides face down on an oiled baking sheet. Roast until the pumpkin is wrinkly and can be easily pierced through with a fork. This will vary depending on the size of the pumpkin, but mine took about 45 minutes.
After cooking and slightly cooled, peel away the skin from the pumpkin.  Season the pumpkin and eat it as is or blend/process the cooked pumpkin very well until completely smooth to use as pumpkin puree. 
Spiced Pumpkin Puree:
I pureed the cooked pumpkin with just a bit of organic brown sugar, cinnamon and nutmeg and a pat of butter.  It was delicious and tasted like the inside of a pumpkin pie!

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com  You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine