Sophie helped me de-seed one of the pumpkins. We've been experimenting with different flavors of roasted pumpkin seeds. A classic is olive oil with salt, pepper, and garlic powder. Last time we tried cinnamon and sugar. This time we did a simple butter and salt treatment. All have been delicious.
I've also been experimenting with how to best cook the pumpkin before turning it into puree. I've tried the crock pot. One pumpkin fits if you quarter it. Cooking it on high for about four hours with a little water in the bottom works well and makes about two pints of puree. I've also halved the pumpkins and turned them upside down on baking sheets with parchment paper in a 350 degree oven. This method takes about an hour for the pumpkin to get soft enough to puree.
I tried this recipe for the pumpkin butter and thought it turned out quite nicely. A bonus is that once the pumpkin was cooked and pureed, the recipe was really quite simple and very quick to make. I had enough pumpkin for a batch and a half, which translated into 6 half-pints of pumpkin butter, plus a little extra for the refrigerator. My plan is to freeze the pumpkin butter and give it as gifts to the girls' teachers at Christmas time.
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