It’s pumpkin season,
and many people have the tradition of visiting the pumpkin patch. Whether
selecting the perfect pumpkin for carving jack-o’-lanterns or decorating them
un-carved, selecting one is simple. Look for a pumpkin that has good weight, a
stem that isn’t cut too short to ensure that it’s not decaying, stands well for
display, and doesn’t show any visible softness or bruises.
Although all
varieties can be fun to display, not all pumpkins are ideal for cooking.
If you’re interested in cooking pumpkin, look for smaller pie pumpkins that
weigh about four pounds because they are sweeter and less stringy. A four-pound
pumpkin should yield about 1-1/2 cups of cooked, mashed pumpkin.
The following are
ways to enjoy your pumpkin.
DECORATION: Painting pumpkins can be less messy
and less risky than carving for young children, and there are no concerns that your pumpkin might not last long
before rotting. You can embellish them by using markers, stencils, acrylic
paints, glue, stickers, sequins, buttons, glitter and yarn. Kids can even
decoupage pumpkins by using decoupage sealer and magazine cutouts. Mini-pumpkin
gourds are cute when a piece of floral foam is hot glued to the top and
lollipops are inserted into the foam. Hollowed-out larger pumpkins make pretty
vases for flowers and can be used as a cooler for bottles of soft drinks, or
you can place a jar or plastic container inside and fill with treats.
COOKED: You can cook and puree pumpkin and use
it in various recipes
that call for canned pumpkin and even some squash recipes.
STEAMED: Cut the pumpkin in half, and remove
seeds and stringy pulp. Cut into small chunks, peel, and steam for 45 minutes.
MICROWAVED: Cut it in half, scoop out the
inside, and microwave for six to eight minutes or until tender.
BAKED: Cut in half, scoop out, place on a
baking sheet, and bake at 350 F for around 45 minutes or until tender. Once
removed from the oven, scrape the cooked pumpkin out to separate it from the
peel, and mash or puree.
BOILED: Prepare same as you would for steamed
pumpkin, but immerse directly into salted water and boil 25 to 30 minutes or
until tender.
Cooked pumpkin can
be frozen and stored in freezer-safe containers for six months or refrigerated
for up to four days.
DON’T TOSS THE SEEDS: The seeds can be toasted
and enjoyed as a sweet or salty snack. Simply remove as much pulp as you can,
and decide whether you’d like to bake, pan-roast, or microwave your seeds. Once
they’re roasted, you can add flavors such as seasoned salt, cinnamon and sugar,
cayenne pepper, soy sauce,
celery salt, Worcestershire sauce or garlic salt.
BAKED: Using 2 cups of pumpkin seeds, toss
seeds in a bowl with 3 teaspoons of melted butter or olive oil, spread a single
layer on a baking sheet, sprinkle lightly with seasoning of choice, and bake in
a 300 F oven for 40 minutes or until toasted golden brown. You can add more
seasoning after they’re roasted.
STOVETOP: Pan-roast pumpkin seeds by adding 1
cup at a time in a skillet with heat on medium. Stir them frequently, and
continue heating until they puff up and are brown. Remove from heat and season.
MICROWAVED: Using a glass dish, microwave seeds
in 1-cup increments. Start with 1 cup of seeds tossed in the glass dish with 2
teaspoons of oil, and microwave a minute at a time until crispy. Season after
cooked.
Pumpkin
Cake
2 cups all-purpose
flour
3 teaspoons baking
powder
1 teaspoon baking
soda
1/2 teaspoon salt
1/2 teaspoon
cinnamon
1/2 teaspoon ground
ginger
1/2 teaspoon nutmeg
1/2 cup shortening
1-1/2 cups
granulated sugar
1 cup cooked pumpkin
3/4 cup milk
2 eggs
Preheat oven to 350
F. Sift first seven ingredients together, and set aside. In a large bowl, cream
shortening and sugar together, add the pumpkin and milk, and mix well. Add the
eggs one at a time, mixing after each addition. Gradually add the sifted ingredients.
Bake in a greased
and floured pan: two loaf pans, 50 to 55 minutes;
13-by-9-inch pan, 30 to 35 minutes; Bundt pan, 55 to 65 minutes; muffin tin, 20
to 25 minutes.
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