Easy Homemade Pumpkin Puree and Roasted Pumpkin Seeds
 
 
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Ingredients
  • For Pumpkin Puree:
  • 1 or 2 pumpkins
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  • For Roasted Pumpkin Seeds:
  • 1 cup of washed and dried pumpkin seeds
  • 1 tablespoon olive oil
  • ½ teaspoon seasoning salt
  • ½ teaspoon garlic salt
  • Black Pepper
Instructions
  1. For the pumpkin puree: Put your whole pumpkin(s) in the oven at 375°. Depending on the size of your pumpkin it will take from 30 minutes to 1 hour and 30 minutes to cook. When you can easily poke a sharp knife in the pumpkin it's done. Let your pumpkin(s) cool until you can easily handle them. The skin will peal off easily, then cut the pumpkin in half and spoon out the guts and seeds. Place the "meat" of your pumpkin in a food processor or blender and puree.
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  3. For the roasted pumpkin seeds: Pre-heat the oven to 325° Separate the seeds from the guts then rinse and dry the pumpkins seeds. Take your dried pumpkin seeds and stir in the olive oil, seasoning salt and garlic salt. Spread the seasoned seeds out on a cookie sheet and sprinkle a little black pepper on them. Bake the seeds for 5 to 20 minutes. They will burn easily so check on them and give them a little stir every 5 minutes.
Recipe by Queen Of The Red Double Wide at http://queenofthereddoublewide.com/easy-homemade-pumpkin-puree-and-roasted-pumpkin-seeds/