Pumpkin Puree & Curried Pumpkin Seeds

Make your own pumpkin puree. Seriously. It’s cheap and extremely useful and you can store it forever in the freezer! As you’re scooping out the guts of your pumpkin, save the seeds to roast. We’ve perfect a recipe for Garam Masala Pumpkin Seeds – they are delicious and a healthy snack!

Read on for the recipes and photos…


Sugar or pie pumpkin (I did actually use a jack-o-lantern pumpkin, it just needed more draining)


  • Preheat to 350F. Rack in the middle of the oven.
  • Cut your pumpkin in half horizontally (a.k.a. NOT through the stem).
  • Scoop out the guts (save them to sift out the seeds). Cut off the stem.
  • Place the pieces face down on a rimmed baking sheet (you need the rim to catch the juices). Cut into quarters if necessary (you may need to if you have a larger pumpkin like a jack-o-lantern).
  • Cover with aluminum foil.
  • Bake 90 minutes until soft.
  • Allow to cool then scoop out the insides from the skin and put in a food processor or blender.
  • Puree then place in cheesecloth in a strainer over a bowl to drain. Drain thoroughly then jar. Keep the pumpkin juice for flavoring.
  • If you’re going to freeze the puree and juice, don’t fill the jar completely or it will explode in the freezer.

Garam Masala Pumpkin Seeds

1 cup pumpkin seeds

1 tbsp vegetable oil

1 tsp salt

1 1/2 tsp garam masala

  • Preheat oven to 350F.
  • Dry off the seeds with paper towels.
  • Mix all ingredients in a bowl then spread on a baking sheet.
  • Bake 30 minutes, tossing a couple of times.
  • Enjoy! and give some to your degus = ) they like them! lots!

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