Every blog needs a Pumpkin page! From pies to drinks, from cookies to muffins, Pumpkin def needs it own page. It’s a seasonal thing that generally takes up 4 month of our year! So every time August is wrapping up, just know the comfort of September and all the warm delicious Pumpkin recipes you need await you right here on Mother May I Bake!
Roasting your own pumpkin to make pumpkin purée isn’t as hard as you think it is! Here I’ll show you how to roast a pumpkin so you won’t have to buy it in a can ever again!
Before we begin with all of these lovely pumpkin recipes, let’s cover the basic roasting of the pumpkin.
You’ll want to pick up one large pumpkin. Big enough to make all the pumpkin goodies your heart desires, but small enough to fit in your oven when cut in half. So don’t get too carried away like I did the first time!!
Directions
0/0 steps made- You want to wash the pumpkin; give it a little scrub.
- Cut the pumpkin in half from top to bottom (stem to base).
- Scrape the insides clean. You can save the seeds for baking later.
- Remove stem and place the 2 pieces on a baking sheet. Rub the pumpkin with olive oil and sprinkle a bit of salt on it.
- Now place it in the oven at 375 degrees F for 1 hour.
- Once done and cooled, take off the skin and purée the flesh.
You can store the purée in the fridge for at least a week to make all the wonderful recipes I have posted for you. Good luck!
image source: minimalist baker
