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Last Updated on November 28, 2020
Picture this: Your family is seated around the dinner table for Thanksgiving and there is no sound, except for ones of enjoyment when eating the pumpkin pie you made for dessert. Compliments are coming at you left and right and then you drop the bomb that you roasted your own pumpkin. I’m pretty sure even your Mother-in-law will give you an extra nod of kudos.
There are times when it’s just fun to make something from scratch, especially when it’s EASY.
What you will need:
Pie Pumpkins, a sharp knife, a baking sheet and a food processor
Slice your pie pumpkins in half and scoop out the seeds with a spoon. Scoop from bottom to top to go with the grain. Also, save those pumpkin seeds to nosh on later!
Place your pumpkins face up on your baking dish and set in the oven at 350 degrees. It took 2 hours for these to roast for the quantity and size of my pie pumpkins. You can flip them flesh side down and they will cook faster but you might have a tad more water in the pumpkin filling.
Scoop the cooked pumpkin meat into your food processor and whiz for 2 minutes until completely smooth.
Voila! Pumpkin Filling for your next Pumpkin recipe.
I am not a fan of pumpkin, but I cook with it for my husband. I’ve always just used it out of a can though – I am going to try this and impress him! 😉
I tried this once but didn’t use pie pumpkins. Oops. I may need to try it again with the correct pumpkins.