Sweet potato fries have been a big trend the last few years, which made me think, why not pumpkin fries?
Mr. K was really skeptical, but these came out great. I chose to bake them rather than fry to make them healthier. They came out crunchy on the outside, soft and sweet on the inside, and taste very similar to sweet potato fries –but more pumpkiny.
It’s also a great way to use up excess pumpkin. I bought a “pumpkin pie” pumpkin because they have more flesh and less seeds. They are smaller than the carving pumpkins and are usually labeled as “for pumpkin pie” in the grocery store. But you can also make the fries with the large carving pumpkins too. Now you don’t have to waste any of the pumpkin.
Baked Pumpkin Fries
1 small pumpkin pie pumpkin
1. Slice raw pumpkin flesh into thick fry slices and remove any skin (because of the high water content of pumpkin, they will shrink a lot when baked so make sure that you cut them bigger than you want them to end up when they are finished).
2. Preheat oven to 375F. Place pumpkin fries on baking sheet lined with parchment paper. Brush fries generously with olive oil. Bake for about 20 minutes until edges are slightly brown and fries are crispy. Dust with ground cinnamon if desired. Dip in ketchup or your favorite sauce. (I used honey mustard for these).