"It was so simple, I'll probably never buy canned again!
Fall-inspired baking is in full swing around here and this year, for the first time, I decided to try to make my own pumpkin puree. It was so simple, I’ll probably never buy it canned again! As long as you have a slow cooker and a few hours to sit back and do nothing while the slow cooker does all the work, you’ve got everything you need to make your own. It was a great activity for our resident toddler baker and it was absolutely delicious. If you’ve been waiting to try to make your own, here is your motivation to give it a go. I used 1 “pie pumpkin” from the grocery store and it yielded around 16 ounces of puree – enough for 1 deep dish pumpkin pie and a little more for our morning oatmeal!
Pumpkin Puree and Cinnamon Sugar Pumpkin Seeds
Fall-inspired baking is in full swing around here and this year, for the first time, I decided to try to make my own pumpkin puree. It was so simple, I’ll probably never buy it canned again!
1 "Pie Pumpkin"
1/2 cup clean and towel-dried pumpkin seeds
1 tablespoon brown sugar
1/2 teaspoon cinnamon
Pinch of sea salt
Pumpkin Puree Ingredients
Cinnamon Sugar Pumpkin Seeds Ingredients
Pumpkin Puree Directions
Wash the outside of the pumpkin well. This was a great job for the toddler!
Cut the pumpkin into very large pieces (halves or quarters are fine) and remove the stem.
Remove the stringy insides and seeds with a spoon. Optional: save the seeds to roast them. Recipe below.
Place the pumpkin pieces in the slow cooker with skin facing up and cook on high for 2-3 hours or until a fork can easily pierce the skin.
Allow pumpkin to cool enough to be able to comfortably handle it and scrape out the flesh. Place in food processor and blend until smooth.
Cinnamon Sugar Pumpkin Seeds Directions
Separate the seeds from the stringy insides of the pumpkin. Clean and towel dry. Make sure they are nice and dry so they get crunchy when roasting.
Preheat oven to 300°F and line a baking sheet with parchment paper.
Toss with olive oil, brown sugar, cinnamon and salt.
Spread the seeds in an even layer on your parchment-lined baking sheet.
Roast for 20-30 minutes, stirring every 10 minutes.
Remove from oven when they’re golden brown and allow to cool on rack.