Halloween has passed but pumpkin will still be in stores through Christmas, mainly for dessert. Pumpkin pie remains a fan favorite but there are many other delicious ways to enjoy this seasonal squash. When pumpkin isn’t in season you can find canned pumpkin year-round. These pumpkin recipes are often made for a group so make them with or without CBD depending on the crowd.
You can bake pumpkin just like you would any other squash. Bake and eat or puree for soup, pumpkin pie, or the pumpkin roll recipe below. Choose a small or medium size as it is easier to handle when it’s hot.
- 1 small pumpkin
- Sea salt
- Oil of choice—olive, coconut, or avocado
- 1 mL Holmes Organics CBD
- Preheat the oven to 350 degrees.
- Line a baking dish or flat cookie pan with parchment paper.
- Wash the pumpkin and pat it dry.
- Cut the pumpkin in half or quarters and remove the seeds and stringy bits *You can save the seeds to roast.
- Sprinkle a bit of salt on the inside of the pumpkin and lay face down on the parchment paper.
- Poke each half or quarter a few times with a fork to vent.
- Coat lightly with your oil of choice, coconut if you want to sweeten it up.
- Bake for 45 to 60 minutes until it is easy to pierce with a fork, and the skin peels off easily.
- Let cool at least 5 minutes.
- Drizzle with CBD, up to 1 mL per person and serve.
Roasted Pumpkin Seeds
While your pumpkin is baking above you can prepare the seeds for roasting with the directions below.
- Pumpkin Seeds
- Olive Oil
- 1 mL Holmes Organics CBD
- Optional seasoning of choice—chili powder, curry powder, or herbs de Provence
- Place seeds in a colander and run under cold water to remove most of the stringy bits.
- Add 2 cups of water and 1 tablespoon of salt to a pot for every ½ cup of pumpkin seeds.
- Bring water to a boil then let simmer for 10 minutes.
- Remove from heat and drain the seeds in a colander.
- Once your pumpkin is done baking (if you are using the recipe above) turn the oven up to 400 degrees. If you are not using the recipe above, preheat your oven to 400 degrees.
- Toss seeds (per ½ cup) in a teaspoon of olive oil, 1 mL CBD oil, and 1 to 2 teaspoons of seasoning—such as salt or chili powder.
- Spread the seeds out in a single layer on a cooking sheet.
- Bake on the top rack until brown, which will be 10 to 20 minutes depending on the size of the seeds—but keep a close eye.
- Let cool, and store in an airtight container.
- You can eat these with the shell on or crack to eat only the inner seeds.
After baking your pumpkin in the recipe above you can puree it to make pumpkin pie from scratch—or follow the recipe below to make a delicious pumpkin soup. Vegan and non-vegan modifications are provided.
- 2 tablespoons olive oil or butter
- 1 4-pound pumpkin
- 1 large chopped yellow onion
- 4 or 5 minced garlic cloves
- ½ teaspoon salt
- ½ teaspoon each of ground cinnamon, nutmeg, cloves, and thyme
- 5 peppercorns
- A dash of cayenne pepper
- 4 cups vegetable or chicken broth
- ½ cup full-fat coconut milk or heavy cream
- 2 tablespoons maple syrup or honey
- 4 mL Holmes Organics CBD
- ¼ cup roasted or store-bought pumpkin seeds
- Cool the baked pumpkin as in the previous recipe for 20 to 30 minutes.
- Heat butter or olive oil in a Dutch oven or soup pot over medium heat. Once hot, stir in onion, garlic, and salt and cook 8 to 10 minutes.
- While the onion is cooking, peel and puree the roasted pumpkin.
- Add the pumpkin and all spices to your Dutch oven or soup pot. Bring to a boil and let simmer for 12 to 15 minutes.
- Stir in the CBD, honey/maple syrup, and coconut milk/heavy cream.
- Remove from heat, ladle into soup bowls.
- Garnish with pumpkin seeds or drizzle with olive oil or sour cream.
We can’t have pumpkin recipes without a sweet treat! I bake this recipe year-round, and for Thanksgiving and Christmas as a pumpkin pie alternative.
Pumpkin Roll Ingredients
- 3 large eggs
- 1 cup white sugar
- 2/3 cup pureed pumpkin or canned pumpkin * canned pumpkin pie mix not
- ¾ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ cup chopped walnuts
Pumpkin Roll Directions
- Preheat oven to 375 degrees and grease and flour a 15 x 10 x 1 jelly roll pan.
- Beat the eggs on high for 5 minutes.
- Gradually add the white sugar and pumpkin.
- Stir in flour, cinnamon, and baking soda.
- Spread evenly in the jelly roll pan, ensuring the batter extends to the sides and all 4 corners.
- Sprinkle the walnuts evenly on top.
- Bake for 15 minutes, or until the cake springs back when touched.
- While the pumpkin roll is baking, lay two thin tea towels side-by-side on the counter, and sprinkle heavily with confectioner’s sugar.
- When the pumpkin roll is done baking, gently run a thin knife around the sides of the pan to ensure it isn’t sticking. Then, turn upside down on one of the tea towels. The roll will be very steamy so be careful.
- Let cool for no more than 2 minutes, then flip the second tea towel on top.
- Gently roll the pumpkin roll. This jelly roll is more dense than most, so don’t roll it too small or tight or it will crack.
- Place on cooling racks while you make the frosting.
- Once the frosting is complete, gently unroll the pumpkin roll and spread with cream cheese—maintaining a one-inch border on all sides. Then carefully roll it back up.
- Once rolled, wrap in wax paper, and refrigerate at least 8 hours before serving to let the flavors blossom.
- Before serving, dust with confectioner’s sugar. I also like to cut off (and eat) the edges so the presentation is cleaner.
- Slice into half-inch slices and serve.