Hi Three to Five Tribe! As the fall season settles in and many of my family and friends head to the local apple orchards and pumpkin patches, I have been getting quite a few text messages of people asking me what should they do with their pie pumpkin. Pie pumpkins are smaller than carving pumpkins, but not as mini as those cute little mini pumpkins and are specifically used for well, pumpkin pies. Many people are wondering how exactly they can transform they pie pumpkin into pumpkin pie. It’s simple! Here’s how to use a pie pumpkin.
Tip: Roasting a pie pumpkin is very similar to roasting an acorn squash or spaghetti squash.
How to Roast a Pie Pumpkin
- Pie pumpkin
- Avocado oil
1.) Preheat oven to 350 degrees.
2.) Wash pie pumpkin in cool water.
3.) Cut pie pumpkin in half.
4.) Scoop out the pumpkin seeds. Either toss them aside for your kitchen compost pile or dry them out and roast them using this super simple recipe for roasted pumpkin seeds.
5.) Place pie pumpkin halves on a baking sheet. Poke holes into pumpkin skin using a fork. A few will do!
6.) Drizzle with avocado oil so all sides are coated and covered.
7.) Roast for 45-60 minutes or until the pumpkin is tender.
8.) Let the pumpkin halves cool then scrape the inside flesh and place in a blender or food processor and blend until creamy.
Tah-dah! Now you have homemade pumpkin puree. See, simple! Store in an airtight container in the refrigerator for one week or in the freezer for up to one month, but seriously, why wait to use it when you can bake up a homemade pumpkin pie or better yet, you can use it to make a bowl of homemade pumpkin overnight oats. (You’re welcome).
Enjoying homemade pumpkin puree three to five scoops at a time,