Pumpkins aren't just for carving during Halloween.
Cooking with pumpkin was an autumn tradition long
before Libbys started selling canned, processed
pumpkin. Some of the pumpkins that work well for
cooking are New England Pie, Sugar Pie, Cinderella,
Connecticut Field and Tricky Jack.
When harvesting pumpkins the stems should be cut
so you have a 4 or 5 inch stem if possible. Pumpkins
without stems do not store well, so it's important to pick
them up from the bottom not by the stem. Pumpkins
should be harvested when mature and the rind is hard,
but before night temperatures fall below 40 degrees.
Don't harvest when the pumpkins are wet or allow them
to become wet after harvesting. Any of these things will
cause them to rot more quickly. After harvesting, allow the
pumpkins to "cure" if possible. This is where they sit for 10
days or so in a temperature around 80 degrees and a fairly
high humidity of 80%. This can sometimes be done in the
field if it's warm enough, or near a furnace. The pumpkins
will last longer if cured first. Afterwards, store them at 50-55
degrees in a location where the humidity is about 50-70%
such as a basement or a garage. Don't store the pumpkins
near apples or allow them to sit directly on a concrete
floor.
Small to medium sizes pumpkins are best for baking and
cooking because they have a finer textured flesh than the
very large pumpkins. Look for heavy pumpkins, and ones
that don't have a "hollow" sound.
To cook pumpkin, wash, remove the seeds and strings, and
cut into cubes about 2 inches in size. Cook the pumpkin pieces
until soft in boiling water, a steamer or a pressure cooker till
tender. You can also bake your pumpkins by cutting it in half,
removing the seeds and baking it skin side up, for about an
hour in a 325 degree oven. When it's tender, scrape the meat
out of the skin and put it through a strainer, mash by hand or
use a food processor. However you cook the pumpkin, you
want to remove the strings and seeds, then mash the pumpkin.
Cool it by placing it in a pan or large bowl that is sitting in cold
water, stirring occasionally as it cools.
Once this is done, you can use it in recipes immediatelyor pack
it into containers, leaving 1/2-inch headspace. Seal, label and
freeze to use in recipes later. If it seems watery before or after
freezing, drain it with a strainer to remove excess liquid.
Pumpkin Custard
Ingredients:
1 cup cooked, mashed pumpkin
1 tbsp. cornstarch
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup milk
1 tbsp. browned butter
1 tsp. cinnamon
2 eggs, separated
Combine all ingredients except egg whites and mix well. Beat
the egg whites until soft peaks and fold into pumpkin mixture.
Spoon into a greased baking dish. Bake at 375 degrees for
40 minutes or until a knife comes out clean.
Autumn Rarebit Soup
Ingredients:
5 cups cooked pumpkin or squash
4 cups chicken stock
2 tbsp. butter
1 large onion, chopped
3 garlic cloves; crushed
1 cup Cheddar cheese, shredded
1/4 cup pumpkin seeds
Salt and pepper
In large heavy saucepan, bring pumpkin and stock to a
boil; reduce heat to medium, cover and simmer for 15
minutes or until tender. In a blender or food processor,
puree in batches. In clean saucepan, bring the pumpkin
puree back to a boil over medium heat, stirring often.
Reduce heat and simmer for 5 minutes. Meanwhile, in a
small skillet, melt butter over medium low heat, sauté
onion and garlic; stirring, until softened about 5 minutes.
(do not brown-it will turn bitter) Add to pumpkin mixture;
stir in cheese and simmer gently, partially covered, for
20 minutes. Meanwhile in skillet over medium heat, toast
the pumpkin seeds, shaking pan often, for 7 to 10 minutes
or until golden brown and toasted. Season soup with salt to
taste. Garnish with pepper and pumpkin seeds.
Herb Stuffed Pumpkins
Ingredients:
4 small pumpkins (about 4 to 5 inches in diameter)
2 cups whole wheat bread cubes
1/2 cup thinly sliced carrots
1 cup diced onion
1/2 cup chicken broth
1 tsp. dried thyme or fresh can be used (2 tsp.)
1 teaspoon dried oregano
1/2 teaspoon pepper
salt to taste
1/4 cup minced fresh parsley
1 teaspoon olive oil
Preheat oven to 325°. Cut off pumpkin tops and set aside
to use as covers. Scoop out seeds and membranes. Set
pumpkins on a large baking sheet. In a medium bowl combine
bread cubes, carrots, onion, broth, thyme, oregano, pepper,
salt, parsley, and oil; toss well. Pack tightly into pumpkin cavities.
Cover with tops. Bake 45 minutes, or until pumpkin shells are
tender. Notes: You can vary ingredients such as sourdough
bread cubes instead, or a touch of roasted garlic. I often like
to sauté my onion, garlic and bread cubes a little beforehand.
Pumpkin Pudding
Ingredients:
1 1/2 cups cooked and mashed pumpkin
1/4 tsp. ginger
1/4 tsp. nutmeg
1 tsp. cinnamon
3 eggs
1 tsp. salt
1 cup cream or half and half
1 tablespoon butter
2 tablespoons molasses
1/2 cup sugar
1/4 cup sweetened whipped cream
1/4 cup finely crushed nuts
Combine the pumpkin, sugar, spices and molasses.
Beat until well mixed. Mix beaten eggs with milk and
salt. Cook in double boiler until it reaches a soft
custard stage-where it coats a spoon. Remove from
the heat and mix well with the pumpkin mixture. Turn
into six small baking dishes and set in a pan of hot
water to bake at 350 degrees for 40 minutes. To
serve, turn out and top with whipped cream and
the crushed nuts. Serves 6.
Pumpkin Cheese Pie
Ingredients:
2 unbaked 9" pie shells
3 cups pumpkin puree, (fresh or canned)
1 cup light brown sugar, packed
1 1/2 tsp. cinnamon
1 1/2 tsp. ginger
3/4 tsp. nutmeg
3/4 tsp. cloves
3 eggs, slightly beaten
1 1/2 cup evaporated milk (1 large can)
1 1/2 tsp. vanilla extract
Topping:
12 ounces cream cheese, softened
3/4 cup sugar
3 eggs, slightly beaten
1 1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Combine all filling ingredients
in a large bowl. Beat well. Divide between the two pie shells.
Combine all topping ingredients in small bowl of electric mixer.
Beat until smooth. Spoon mixture carefully over the pumpkin
filling, dividing topping between the two pies. Bake for 50 to 60
minutes, or until knife inserted in center comes out clean. Cool
on racks. Chill for 24 hours before serving.
About the Author:
Brenda Hyde is an avid gardener,
freelance writer, mom and wife. She is owner and editor of
Old Fashioned Living.com.
More on Pumpkin:
More Pumpkin Recipes
Roasting Pumpkins
The Perfect Pumpkin
Pumpkin Sweets
Pumpkin Sprouts
Pumpkin Dessert Recipes
Pumpkin Fudge and More
Pumpkin Traditions
Herbs and Pumpkin
