I've been roasting my own pumpkins for a few years now, ever since Libby's announced a little while back that there would be a shortage for the next year. Traditionally I did like you, cut them, scoop out the seeds, then roast them. This year, I tried a different technique based off of another blog. First, I roasted them. Without cutting them at all; I just stuck them on a baking sheet standing upright. When they were done, I pulled off the stem (it popped right off), cut them in half, and then scooped them out. It was MUCH easier to take out the strings and the seeds when the fleshy walls were already softened! Of course, we didn't have a serrated spoon, which would also make it easier. Usually, we just make pumpkin pie out of the pulp, but the cake bars with cream cheese icing looks intriguing.... Sounds even easier - are you still able to "harvest" and roast the seeds, then? PJH

• Reply