There is something so incredibly satisfying about homemade pumpkin puree. As a vegetarian, I feel like this is the closest I’ll probably ever get to head-to-tail cooking. Cutting open the pumpkin, scooping out the seeds, roasting everything in the oven, and then pureeing the cooked pumpkin.
Really, the worst part of the pumpkin is the seeds. Scooping them out, washing them clean, and the absolute worst part of all is shelling them for pepitas. Shelling pumpkin seeds, I learned this weekend, is one of the most tedious tasks in the world. It’s the kind of thing a kung-fu master makes the student do for 5 days in order for the student to prove that she’s mastered the skills of diligence and patience.
I had planned on sprinkling the tops of the muffins with pepitas along with sugar, but after 5 hours of shelling, I only got a couple tablespoons of pepitas. A kung-fu master I will (sadly) never be.
I was a doofus and forgot to take better pictures of these.