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Pumpkins: To Roast or Not to
Roast!
by Tawra Kellam
Peter Piper Picked a Profoundly Plump Pumpkin -- Now what does he do
with it?
Every fall I get many questions about what to do with pumpkins. Many
people find curious fascination in imagining what it would be like to
grow these versatile little gems, as if growing something that produces
a large fruit is somehow more respectable than growing, say, a serrano
pepper. People eventually venture into pumpkin experimentation. Some
succeed and many fail. Much like a dog that chases a car many people
never give thought to what they would do if they actually succeeded in
successfully raising a patch of these fall favorites.
Whether you have found yourself with more pumpkins than you know what to
do with or you are one of the people who had to buy pumpkins and duct
tape them to the vine, these tips for roasting and using pumpkins are
sure to help you make the most out of them (no matter how you acquired
them)!
How to Roast a Pumpkin
You can only do this with a freshly carved pumpkin! Do not use on a
pumpkin that has been carved and sitting out for several days.
To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and
scoop out the seeds and strings. Place halves, hollow side down, in a
large baking pan covered with aluminum foil and add a little water.
Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until
fork-tender. Remove. When cool, scrape pulp from shells and puree, a
little at time, in food processor or blender. Mix with a little salt.
To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices
and use in pies.
To use pumpkin puree for recipes: Line a strainer with a double layer of
cheesecloth or a flour sack dish towel and let the pumpkin sit to drain
out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so
in order for your recipe to come out correctly, you MUST strain it.
Roasted Pumpkin Seeds
Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or
seasoned salt. Place a thin layer on a cookie sheet. Bake at 250 degrees
. Stir after 30 minutes. Bake 1/2 -1 hour more or until crunchy.
*Squash seeds may also be used.
Pumpkin Smoothies
1/2 cup pumpkin
3/4 cup milk or vanilla yogurt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubes
whipped cream (optional)
sprinkles (optional)
Place all ingredients in a blender. Blend until smooth. Pour into 2-3
glasses. Serve with a small amount of whipped cream on top. You may also
add orange sprinkles if you like. Serves 2-3.
Pumpkin Pancakes
2 cups flour
2 Tbsp. brown sugar, packed
1 Tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1/2 cup nuts, chopped (optional)
1/2 cup pumpkin
1 large egg
2 Tbsp. vegetable oil
1 cups milk
Combine ingredients. Stir just until moistened; batter may be lumpy.
Heat griddle or skillet over medium heat; brush lightly with vegetable
oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to
burst. Turn and continue cooking 1 to 2 minutes. Serve with Pumpkin
Maple Sauce and nuts.
Pumpkin Maple Sauce
1 cup maple syrup
1/4 tsp. ground cinnamon or pumpkin pie spice
1 1/4 cups pumpkin
Mix together until well blended.
Pumpkin Bread
1 1/2 cups sugar
2 eggs, slightly beaten
1/2 cup oil
1 cup pumpkin
1 3/4 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. allspice
1/3 cup water
1/2 cup raisins (optional)
Mix sugar, eggs, oil and pumpkin in a bowl. Add dry ingredients and
water in order given. Mix well. Stir in nuts and raisins if desired.
Pour into a greased and floured loaf pan and bake at 350 degrees for 1
hour or longer if needed. To test doneness put a knife in the center of
the bread. If it comes out clean it is finished. Serve with Honey Butter
(page 229). Makes 1 loaf.
Pumpkin Pie
1 pie crust
2 eggs
1 (15 oz.) can pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1 (12 oz.) can evaporated milk
Bake pie crust at 350 degrees for 1-2 minutes until crust starts to puff
with small bubbles. Watch carefully. Blend all ingredients together in a
bowl. Pour into pie crust and bake at 425 degrees for 15 minutes. Then
turn the oven down to 350 degrees for 45 minutes. When a knife is
inserted into the center of the pie and comes out clean it is done.
Makes one pie.
About the author
Tawra Kellam is the author of the frugal cookbook "Not
Just Beans: 50 Years of Frugal Family Favorites." In 5 years,
Tawra and her husband paid off $20,000 personal debt on an average
income of $22,000 per year.
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