Since we don’t see trick-or-treaters in our neighbourhood, I don’t decorate for Halloween. But I do like to acknowledge the season in some small way.
This year, I bought two pie pumpkins and nestled one beside each of the potted cedars that flanked our front door. An enormous deep red mum from my mother-in-law at the bottom of the stairs rounded out our minimalist fall display.
This morning, I made use of those pumpkins.
Wash pumpkins and cut into manageable pieces. Scoop out seeds (reserve) and guck.
Place in a baking dish skin side up and add some water.
Bake in 400 Fahrenheit oven until very soft, about 40 minutes.
Puree in food processor until smooth.
Using a wire sieve, strain liquid, leaving thick puree.
Use in muffins, bread, pies or any other recipe calling for pumpkin puree or canned pumpkin.
Roasted pumpkin seeds
Wash and dry pumpkin seeds.
Spread on a baking sheet. Sprinkle with salt.
Bake in 400 Fahrenheit oven until brown and crisp, 10-15 minutes.