How to Handle a Pie Pumpkin

Using a knife, slice down into the pumpkin next to the stem. Continue cutting around the stem in an octagon shape. Then, just simply pull the stem directly upwards, twisting slightly, to pop it off.

Slice the pumpkin in half. Using your fingers, pull out all the pumpkin seeds (set aside and reserve). Take a knife or spoon and scrape out all the stringy insides.

Rub oil on both sides of each pumpkin half. Place in a baking dish, skin side up. Bake at 350F for 35-45 minutes or until your pumpkin is super tender.

When it’s cool enough to handle, scoop out the pumpkin flesh with a spoon and mash it with a potato masher or put it in your food processor with a bit of water. Mash or blend until it is completely broken down. Use this puree mixture for whatever you’d normally use canned pumpkin for.

Now, take your pumpkin seeds and pour melted butter over them, toss to coat. Arrange in a single layer on a baking sheet. Sprinkle with ground nutmeg, cinnamon, creole seasoning and kosher salt.

Roast in the oven at 375 for 10-15 minutes or until toasted.