Frugal Living
(featured column)

Peter Piper Picked a Profoundly Plump Pumpkin

by Tawra Kellam

Now what does he do with it?  

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Every fall we 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. Many 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.

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                           
1/4tsp. 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.

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Copyright © 2005 by Tawra Kellam, author of Not Just Beans. All rights reserved.

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