Is that pumpkin fit for roasting or best kept on your stoop? Read on to find out, and learn how to make your own pumpkin purée!

Dual-purpose

Edible and beautiful, these pumpkins are ideal for decorating AND have the right flavor and texture to use for roasting and making soups and pies.

How to roast a pumpkin
Preheat oven to 400 degrees.  Carefully cut pumpkin in half and scrape out seeds (save them for roasting!).  Brush the flesh of the pumpkin with olive oil to lock in moisture and help the edges caramelize. 

Sprinkle with a little salt and place flesh side down on a baking sheet and roast until very soft, about 45 minutes for a 3 lb pumpkin. It’s done when you can easily pierce the skin with a fork!

Before baking, brush with locally made Che Garcia Chimichurri for pumpkin tacos, or roast with black pepper and fresh sage then toss in pasta!

How to make pumpkin purée
Turn baked pumpkin into purée by simply scooping baked pumpkin into a blender or food processor and blend until creamy and smooth – add a little water to thin as needed!

Baked pumpkin and pumpkin purée will keep in the fridge (covered) up to one week, or in the freezer for one month.

Add homemade pumpkin purée to your trusty pancake, chili, or mac & cheese recipes!

Deco-only

These decorative pumpkins are best for drawing, carving, and painting!