I love pumpkins. Everything about them is fabulous. I love them in all shapes, colors and sizes. I’m and equal opportunity pumpkin lover. No pumpkin is to big, warty or strangely shaped for me. I just love em’!
However, when it comes to eating pumpkin, I get a little pickier. Well, okay… a LOT pickier. The thing is, I’ve tried several different types of pumpkin in the kitchen, and I come back again and again to sugar pie pumpkins. And just in case you’re wondering, yes, those are the pumpkins they make pumpkin pie with.
They are naturally delicious and lend themselves well to just about any pumpkin recipe you can conceive of.
Did you know that pumpkins are actually a fruit? Because of their seeds, they are part of the gourd family which includes melons. There, now don’t you feel good having learned something about your food today? I know I do! Who knew fruit was so versatile??!!!
But I digress.
I actually have TWO pumpkin recipes for you today!! Can you stand it?!
If you can’t decide which one to make, do what I did. Divide the pumpkin in half and make both!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
Need a snack or side dish that will help celebrate the season? These Clean Eating Pumpkin Fries could be the answer!
- 2 medium sugar pie pumpkins - approximately 8 cups when cut up
- SAVORY SPICE MIX
- 2 tsp. curry powder
- 2 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- 1 tsp. onion powder
- 1 tbsp. olive oil
- SWEET SPICE MIX
- 2 tsp. pumpkin pie spice, see link above
- 2 tbsp. maple syrup
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Preheat oven to 350 degrees F.
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Cut the pumpkins in half and remove the seeds.
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Remove the skins with a potato peeler. (Careful not to get your fingers!)
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Cut into strips, similar to french fries. They won't be perfect, but close enough. About 1/4 to 1/2 inch in thickness all the way around is perfect.
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Coat your pumpkin in desired spices. (See steps below)
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SAVORY PUMPKIN FRIES
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Place your cut pumpkin and olive oil in a mixing bowl.
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Add 1 tablespoon. of the spices.
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Toss by hand until the pumpkin is well coated in oil and spices.
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SWEET PUMPKIN FRIES
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Place your cut pumpkin into a mixing bowl and sprinkle on your spices.
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Add maple syrup and toss by hand until your pumpkin is well coated with syrup and spices.
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TO BAKE:
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Arrange the fries on a parchment lined cookie sheet so that they are in a single layer.
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Bake for approximately 30 minutes, or until the squash is soft and easily pierced with a fork.
This recipe from the Gracious Pantry archives, originally posted 10/10/10.
I love pumpkin as well, but never thought to eat them in fry-form. Such a creative idea!
Lauren – These are also great the next day, right out of the fridge I took them to school as a snack. No matter what you do, these are so very yummy! Enjoy!
Really good nutritional & dietary info here Tiff. I’d not tried Pumpkin fries either, but I love pumpkin, so this is a must try for me.
Anna – You’re gonna love em! They are great warm or cold and make for a terrific snack when you are on the go. Enjoy!
Never thought of using pumpkin for fries!! Very tasty. I cut mine fairly thin so that they would crisp right up, and used lots of hot spices!
Jill – Spicy is good! I love spicy fries!
I havent made these yet but I will.
Trude – I think you’ll really enjoy them. They’re great for a meal OR a snack!
Fran – No, there is no salt in it at all. It’s a mix of about 4 different spices. You can look up a recipe for it online. It’s pretty easy to make.
Me too!
Is it 45 cals per cup?
Zani – Approximately, yes.
Have you ever frozen the fries for later use? (I have 2 huge pumpkins left to use from last fall)
Nan – Yep! You sure can! I would freeze them on a cookie sheet in a single layer though and then transfer to a storage bag rather than just tossing them all in a bag and freezing. It will make things easier on you when you want to pull out a few.