Roasting pumpkin brings out the robust flavor. This Cinnamon Sugar Roasted Pumpkin is terrific on its own or in a pie.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 6
Calories: 28kcal
Author: Lois Carter Crawford
Ingredients
1 2-poundpumpkin
⅛cupcinnamon
⅛cup sugar
Spritz of vegetable oil spray
Instructions
Peel the pumpkin and remove the stem.
Slice the pumpkin in half and remove the seeds and membrane.
Slice the pumpkin into ½-inch-thick wedges.
Arrange the slices in a single layer on baking sheet which has been lightly sprayed with vegetable oil or covered in parchment paper.
Mix the cinnamon and sugar together and put it in a shaker.
Sprinkle the wedges with the cinnamon/sugar mixture. (If you plan to simply eat the roasted pumpkin slices, then use a generous amount of cinnamon/sugar. If the plan is to make a pie with them, then just use a light sprinkle. The sugar will caramelize adding a sweetness to the pumpkin.
Bake at 425F for about 20 minutes or when the thick part of the slice is easily pierced with a fork.
Notes
NOTE: Store the slices in the refrigerator if they will be used in a few days otherwise you can freeze them for use later.