- Pie pumpkin(s)
- Olive oil
- Salt + pepper (optional)
Preheat oven to 400°. Wash pumpkin(s) and carefully cut in half lengthwise with a sharp knife. Remove the seeds and pulp - seeds may be reserved for roasting, see note below. Coat the pumpkin halves in oil on both sides, and sprinkle with salt and pepper if roasting for a savory recipe. If you’re roasting for a dessert, you may choose to omit the salt and pepper. Place the pumpkin cut sides down on a lined baking sheet and pierce the skin a few times with a knife tip. Roast for 30 to 40 minutes, or until tender.
Pie pumpkins are smaller than pumpkins intended for jack-o-lanterns and they are grown for cooking. This basic roasting method works with almost any kind of thick-skinned gourd. Make pumpkin puree by simply blending the roasted pumpkin flesh in a food processor until smooth.
There are several ways to roast the seeds, but I prefer to roast them at a low temperature, about 250°, for about two hours or until they are very crunchy. Be sure to wash and dry the seeds well before roasting, and I prefer to coat them in a small amount of olive oil and leave off any seasoning until they are done. My favorite pumpkin seed seasoning is a combination of ancho chile powder, salt and smoked paprika.