Preparing Pumpkin for Pie

A pumpkin was given to my family. How exciting! We usually go with canned pumpkin for baking purposes. It's so much simpler, after all, isn't it?

I must say, using canned pumpkin for pie is assuredly an easier process but it definitely is not as enjoyable as disecting your own gorgeously glowing gourd. And eating is not the only purpose for pumpkins, either. They're really quite decorative during this annual time of festivity! They make a home look more homey. Ah, those special touches...

I did a bit of research before Mom and I carved into our pumpkin. I wanted to be certain of the proper procedure for preparing its frigid preservation. I found bits and pieces here and there. I thought one place for the whole 10-step process would be handy to other curious folk. Therefore...

1) Cut the top off your pumpkin, then proceed to divide it in half.

You will notice the pulpy, seedy innards. The pulp is, of course, quite useless. The seeds, on the other hand, are quite tasty when toasted. Furthermore, they are very nutritious, being high in magnesium, phosphorous, iron, copper, vitamin K, and zinc, among other nutrients and vitamins. Do not throw away your pumpkin seeds!

 

2) You will need to dig the pulp and seeds out of the pumpkin using a metal spoon, preferably one having an edge which you can scrape well with. You'll probably need to use your hands also. (It feels so delightfully squishy!) Clean your seeds and throw away the pulp.

3) Scrape the inside nice and clean.

4) Slice the pumpkin and arrange in a baking dish. Cover the bottom of the dish with 1/2 inch of water. (Looks a lot like cantaloupe, doesn't it? =)

5) Bake in a 350-degree oven for 45 minutes to an hour, just until a fork can be easily inserted into the tender flesh.

6) Before baking your pumpkin, toss your clean seeds in a bit of oil on a baking sheet and sprinkle with salt. Bake for 25 minutes, stirring at 10-minute intervals.

7) They will become golden-brown and delicious!

8) Allow pumpkin to cool, then peel the skin with a knife.

9) Puree the peeled pumpkin in a food processor until smooth.

10) Place pureed pumpkin in freezer bags in measured amounts, such as one cup, as we did. Our small pumpkin yielded five cups.

 

The final products.

Mom and I had such fun getting our pumpkin into the freezer. I wish we could do things like this all the time! I'm so eager for Thanksgiving to arrive so I can make pie with pure pumpkin not obtained from a can. =) I'll be certain to share a photo or two of the outcome.