So, Matt, are you saying we should hold off posting pumpkin stuff here, and wait until next week?

Old Bay, pumpkins were once a staple, and there are, literally, hundreds of uses for them. And don't forget, too, that pumpkin can substitute for any other winter squash in most recipes.

What's in the can? Good question. Horticulturally speaking, "pumpkins" are found in all four of the commonly grown squash species. Hubbard and cushaw are often used for canning, because of their size. Libby's used to actually say "hubbard" on the ingredients list. But they've gone back to just saying "pumpkin."

Nor are all pumpkins orange. Right now, for instance, I'm waiting for seed for a commonly used small, very sweet, white pumpkin from South Africa.

PUMPKIN PUREE (PUMPKIN PULP)


Select a ripe and firm medium pumpkin. Larger pumpkins can be used, but they begin to take on a grainy texture the larger they get. Cut open the pumpkin and remove the seeds and fibrous strings. Cut the pumpkin into four to eight pieces. Line a large baking pan aluminum foil. Place the pumpkin pieces onto the baking pan. Bake at
375* F. 1 to 1 1/2 hours, or until pulp is soft. Remove the pulp from the rind with a spoon and discard the rind. Blend the pulp until smooth using a blender, food processor or mixer. To create a really thick puree, put the pulp into a cheesecloth and squeeze out excess water.
Make and use fresh puree whenever possible for the best taste and freshness. Leftover puree can be frozen for a short period of time. Canning of pumpkin puree is not recommended by the USDA.

When using fresh pumpkin - use as you would canned. I like to freeze in 1/2 c. and 1 c. packages - easier for recipes.

NOTE: You may have to adjust your water/liquid in your recipe when using fresh/homemade puree - all depending on the maturity of the pumpkin when you did it. Fresh puree may have a higher water content - especially if the pumpkin was not mature enough.


My preference is sugar pumpkins.





Pumpkin Seeds

Extract sees from pumpkin.
Separate and discard pulp.
Thoroughly wash seeds in warm water.
Spread seeds out onto a cookie sheet.
Sprinkle generously with salt.

Put into oven and bake at 350* F. approximately 20 minutes.
Check every five minutes and stir, adding more salt or to taste.
Check seeds to see if they are done by taking a sample out, allowing to cool and tasting. If the insides are dry, they are done.
Allow to cool and serve.

Cheesy Pumpkin Seeds- sprinkle with Cheesy popcorn seasoning.
Tex-Mex Style- Sprinkle powdered Taco seasoning onto the seeds. This is better mixed in a bowl first. Add more red pepper powder for a really hot seed!
Cajun style- Mix seeds in a bowl with a packet of cajun seasonings mix. If you like it really spicy, add extra hot sauce.
Garlic Salt- REALLY GOOD!

You can bake a meal in a pumpkin, enjoy the seeds as a snack, make your own pumpkin flour for baking, and use the puree for cookies, cakes, pies, desserts, etc.

Skin and cut up, roast with butter salt and pepper - serve with sour cream.

if this is posted too soon I can delete and re-post next week

No, by all means if you have something to say on a topic say it! We can always choose a different item for next week.

Matt