It's so much easier to remove the seeds and the skin if you roast the pumpkin before removing the seeds, and the skin easily peels off.
I used sugar pie pumpkins, cut-side down on a baking sheet lined with foil, and roasted about an hour at 350 degrees.
You can still use the seeds for roasting or planting next season.
(So happy, though, to see a recipe for roasting a pumpkin instead of steaming or boiling, so thanks for posting this recipe, Symka!)
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Nov. 26, 2013