Pumpkin Seeds and Pumpkin Puree

The Abundant Garden: Growing Quality Kids Through Gardening by Kinderfarmhomeschool.comImage by WordSwag

Pumpkin seeds and pumpkin puree – an activity for children of all ages. As you learned in the lesson, pumpkins are packed full vitamins and minerals. These recipes are easy and fun and, if you freeze the puree, will give you many more healthy cooking opportunities for your family.

*This activity pairs well with the “Explore a Pumpkin” and the “Anatomy of a Pumpkin” activities.

  • Supplies:
    • pumpkin
    • knife
    • cutting board
    • clothes that can get dirty
    • colander
    • bowl
    • silpat or parchment paper
    • cookie sheet
    • blender or food processor
    • spices (optional)
    • gardening notebook/journal
    • pencil and eraser
  • Wash hands thoroughly.
  • Cut the pumpkin.

The Abundant Garden: Growing Quality Kids Through Gardening by Kinderfarmhomeschool.comImage by WordSwag

  • Wash the seeds by putting them in a bowl full of water. You should notice the pumpkin seeds float to the top. Swish them around to loosen any remaining pulp. Use a slotted spoon to skim the pumpkin seeds from the bowl and transfer to a colander. Then rinse the seeds well.
  • Add 1-2 tablespoons olive oil and 1-2 tsp salt and bake per instructions below.
  • OR make seasoned pumpkin seeds.
  • For two cups of seeds combine in a bowl with:
    1 1/2 tablespoons melted butter OR olive oil
    1/2 teaspoon course salt
    1/2 teaspoon garlic salt
    1/8 teaspoon garlic powder
    2 teaspoons Worcestershire Sauce
    1/8 teaspoon cracked black pepper.
  • OR 1 1/2 cups apple cider
    1 1/2 tablespoons melted butter OR olive oil
    1/8 teaspoon salt
    1 tablespoon brown sugar
    1 teaspoon cinnamon
    1/8 teaspoon nutmeg.
  • Spread in a single layer on a cookie sheet lined with a silpat or parchment paper.
  • Bake at 275 degrees F for one hour or until golden brown. Flip seeds occasionally while baking.
  • Allow to cool and store in airtight container or enjoy right away!
  • Now it’s time to make pumpkin puree for cookies, breads, pancakes, pies, and soups! (See the “Pumpkin Pie Pancakes” activity.)

The Abundant Garden: Growing Quality Kids Through Gardening by Kinderfarmhomeschool.comImage by WordSwag

  • After scooping out the seeds and pulp, lay the pumpkin face down on a cookie sheet lined with a silpat or parchment paper.
  • Bake at 350°F for 1 hour or until a fork easily pokes through.
  • Allow it to cool then flip the pumpkin over and scoop the insides out.
  • Place the insides of the pumpkin into a blender or food processor and puree until smooth.
  • Store in refrigerator.
  • If you won’t be using the puree within a week, divide into one or two cup portions and freeze for future use!
  • Add your favorite recipes to your gardening notebook/journal.
  • Take pictures and tag #theabundantgarden on Instagram to share your fun and for an opportunity to be featured @theabundantgarden.