Pumpkins can be used for more then just pumpkin pie, coffee or otherwise, They are an excellent source of potassium, vitamin C, fiber and antioxidants, which means we should be eating more of it. Pumpkin is excellent as a soup, baked, in breads, cookies and of course in pies.
Before we can make all these lovely treats you will need to roast your pumpkin. Roasting a pumpkin is a lot easier then it sounds.
- red, blue, yellow, grey or white paint,
- a sponge
- 2-3 lb. pumpkin, size really doesn’t matter but the bigger the pumpkin the longer the cooking time.
- 1 Tbsp oil
- cookie sheet
- parchment paper
- a big knife 🙂
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
Using a sharp knife, cut pumpkin in half lengthwise. Then use a sharp spoon or ice cream scoop to scrape out all of the seeds and strings.
Brush the pumpkin flesh with oil, and place flesh down on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape. Bake for 60-70 minutes or until a fork easily pierces the skin. Then remove pan from the oven, let the pumpkin cool.
Then scoop out into 1 or ½ cup portions. (I like to pull off the crispy skin first then mush the pumpkin all together)
Place each portion into its own Ziploc bag. We portioned ours into 3 cup bags because we were making a bunch of pumpkin muffins that weekend, but 1 to 1/2 cup portions are usually the standard for pumpkin baking. You will ½ cup for our Pumpkin cake Recipe. The rest of the pumpkin can be frozen and thawed out when you want to make more Pumpkin cake or you can google Pumpkin baking and see what other lovely treats you can come up with.