Pumpkin for the Holidays! Let's cook!

Ah... pumpkin pie!  One of my family's favorites anytime.  Not just fall.  So, how do you get fresh pumpkin for recipes?  Easy! 

First off, you need the right equipment.  A cookie sheet, a sharp pointy knife, and foil.  The best pumpkin for this is a "pie pumpkin," which can be a Baby Bear, or other smaller eating pumpkin.  The big ones can be used, but the flavor is less superior to the ones grown for pies and deserts.  Pick the one that is heaviest, and also the darkest orange.  When testing the weight, choose more than one of the same approximate size.  You can feel the heft of each one to see which may have the most moist and thick flesh.  The darker the color normally means you will have the best of nutrition selecting it. 

Wrap the cookie sheet in foil with the shiny side toward the outside where it can be against the pumpkins.  Add a teaspoon of cooking oil to the spot you plan to place your pumpkin on the foil wrapped cookie sheet.  Snap the stem off of the top and put steam holes near where the stem had been.   

To do this, hold the pumpkin at the top, opposite where you plan to make the slit.  Be sure the knife's sharpest edge is away from your pumpkin holding hand, and away from your body.  Turn the pumpkin and make 4 or 5 more around the top near the stem edge.  This will allow your pumpkin to "vent," or release steam.   

Place the pumpkin into the oven at 300 degrees. It will cook slowly, but evenly. Check it in an hour to hour and a half to see if it's done. When you can poke your thumb in and it leaves a dent, it's done. If not, check back in 30 minutes. Repeat this process until it's done.

So, as you can see, there is a dent shown in the left pumpkin.  It's done!  Allow it to cool on a counter or stove top for an hour or more.  You want to be able to store it in the refrigerator until you have time to work with it, or be able to handle it easily without risk of burns. 

 

When the pumpkin is cool, cut the top off in order to get to the lovely seeds inside.  Scoop them out using a soup spoon, or other similar sized spoon.

  Once the seeds are out, you can start pealing the outer skin from the pumpkin as shown.

When you've accomplished that, it's ready to cut into cubes to mash with a fork, throw in a blender, or a bowl using a hand held mixer.  I sometimes use the blender or food processor so I can just add the other ingredients for the pie, or to make bread.  It's your choice in how you accomplish this step.

Be aware that if you use the blender, as shown here, you will need to stop the blades, then stir or push the pumpkin down a bit before adding more.  A little at a time works best with this method.  If you are going to use the blender to make your desert right away, add some the the liquid that is called for in the recipe.

So there you have it!  It can be frozen for several months in the freezer (putting it in zip-locks in the correct amount for a recipe is great).  If you are storing for use in the refrigerator, it should keep nicely for about a week. 

Next up:  Pie!