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Pumpkin Spice Pumpkin Slices

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Pumpkin Spice Pumpkin Slices

Carrie Masek

Looking for a new pumpkin recipe for Thanksgiving? Here’s Catie’s recipe for Pumpkin Spice Pumpkin Slices, for a taste of Thanksgiving pumpkin without the pie.

Pumpkin Spice Pumpkin Slices

Time: about 35 minutes; 10 prep, 25 bake

Ingredients:

1 Hokkaido or small pie pumpkin (I like Hokkaido because you can eat the peel!)

2 Tb olive oil (for coating pumpkin slices, melted butter or coconut oil works well too)

1 tsp Bright Pumpkin Spice mix

Steps:

1. Turn on the oven to 400 F/ 200 C.

2. While the oven is heating, prepare the pumpkin. Wash the pumpkin, cut off the top and bottom and cut in half. Scoop out the seeds and strings inside, saving the seeds if you want to roast them later (you can set them aside for Sweet Roasted Pumpkin Seeds). Cut into slices about 1” thick. Peel the pumpkin if using a pie pumpkin vs a Hokkaido.

3. Coat the pumpkin slices with olive oil on both sides, placing them non-contacting on a baking sheet. Sprinkle the Bright Pumpkin Spice evenly over the tops of the pumpkin slices.

4. Bake the slices in the over for 20 to 25 minutes, depending on how soft you like your pumpkin (and how thick your slices turned out). I like soft slices, so I roasted my pumpkin the full 25.

5. Remove from oven and let cool for 5-10 minutes. Enjoy hot, room temperature or cold. Keeps great in the fridge for up to about a week.

Do you have a favorite pumpkin dish to enjoy on Thanksgiving? Please join the conversation and share your recipe on the Facebook thread or in a comment on this blog. Or, if you'd like to share your opinions with the wider world, leave us a coffee review on Google or on your favorite review site. Not only do we value your opinions, but reviews help more people find us. Help us connect coffee lovers to fresh, quality coffee!

We will be closed for Thanksgiving. Any orders we receive after noon on Wednesday, November 27 will be roasted and mailed Friday, November 29. Have a lovely Thanksgiving!

~ Carrie, Paul and all of us at Coffee by the Roast

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