At Wild Willow Farm, we don’t grow ornamental pumpkins. When we buy seeds, we are going for flavor, so all the pumpkin varieties we grow are edible and meant for cooking. And for seeds, to plant and to eat. We do plant both open-pollinated and hybrid varieties, so ask us if you want to plant your seeds.
Here is what I like to do with pie pumpkins (or any other winter squash) to prepare for use in a recipe: carefully cut the pumpkin in half and scoop at any seeds and stringy bits. Then roast on a baking sheet, cut side down, until you can easily pierce the flesh. This usually takes anywhere from 45 to 60 minutes, less time with small pumpkins or squash. Scoop out the flesh, as most pumpkin and squash skin doesn’t taste very good (exceptions to this are delicata and acorn squash). Put into a food processor or blender to make a puree.
Now you are ready to make pumpkin pie, but please note that canned pumpkin pie filling that you buy at the store is already sweetened, so adjust accordingly. I found a good recipe for Pumpkin Muffins over at My Darling Vegan.
Save the seeds from your pumpkins and your winter squash. Soak then in a bowl of water to loosen sticky parts. You can also wash them under running water, and a colander works better than your hands (trust me). Then put them on a towel to dry really well. To roast, you can coat them with oil, ghee, or butter and bake on a cookie sheet or in a pan on the stove. You can also roast them dry. Once you remove them from the heat, add a little salt. Or try a spice mix. Share, if you choose.
“Most people think of pumpkin as a pie ingredient, but it can be used in whole-grain muffins and pancakes, smoothies, and oatmeal, as well as a whole host of savory recipes,” says Kennedy.
Now you are ready to make pumpkin pie, but please note that canned pumpkin pie filling that you buy at the store is already sweetened, so adjust accordingly. I found a good recipe for Pumpkin Muffins over at My Darling Vegan.
Save the seeds from your pumpkins and your winter squash. Soak then in a bowl of water to loosen sticky parts. You can also wash them under running water, and a colander works better than your hands (trust me). Then put them on a towel to dry really well. To roast, you can coat them with oil, ghee, or butter and bake on a cookie sheet or in a pan on the stove. You can also roast them dry. Once you remove them from the heat, add a little salt. Or try a spice mix. Share, if you choose.
Here is what I like to do with pie pumpkins (or any other winter squash) to prepare for use in a recipe: carefully cut the pumpkin in half and scoop at any seeds and stringy bits. Then roast on a baking sheet, cut side down, until you can easily pierce the flesh. This usually takes anywhere from 45 to 60 minutes, less time with small pumpkins or squash. Scoop out the flesh, as most pumpkin and squash skin doesn’t taste very good (exceptions to this are delicata and acorn squash). Put into a food processor or blender to make a puree.
At Wild Willow Farm, we don’t grow ornamental pumpkins. When we buy seeds, we are going for flavor, so all the pumpkin varieties we grow are edible and meant for cooking. And for seeds, to plant and to eat. We do plant both open-pollinated and hybrid varieties, so ask us if you want to plant your seeds.
Just kidding on the Harold thing; we actually bought a fresh turkey. But we did have a pretty pure Thanksgiving dinner, capped off by the most delicious pumpkin pie Id ever tasted—made especially scrumptious by pumpkin puree that she and I made ourselves. Id never been a big fan of pumpkin pie until then, but there was just something about the texture and flavor that convinced me that making my own pumpkin puree was worth the extra effort—and as it turns out, it isnt much effort at all. Ive been pureeing my own pumpkin ever since.
Fill as many bags as you can, stacking them as you go. Store them in the freezer until you need them. I know those freezer police try to tell you only to store it for six to eight months, but I SWEAR Ive used year-old pumpkin from the freezer before with great success.
Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. See? ITS A GOOD THING I HAD YOU FOLD THOSE SIDES DOWN SO YOU WOULDNT GET PUMPKIN ALL OVER THE INSIDE OF THE BAG, HUH?
Aside from the obvious use in pie recipes, it comes in handy for all kinds of pumpkin recipes, including pumpkin breakfast ideas, pumpkin drinks, and pumpkin desserts… I even mix the puree with butter and maple syrup for a ridiculously sinful Thanksgiving side dish. And dont even get me started on how good it is for you. I dont even need to tell you; just look at the color and youll be a believer. So give it a try this year! Substitute homemade pumpkin puree for the stuff in the can. And report your findings here.
Now, if you have a food processor, throw in a few chunks at a time. A blender will work, too, if you add a little water. OR… you can simply mash it up with a potato masher… OR move it through a potato ricer… OR process it through a food mill. Whatever makes your skirt fly up.
ROASTED PUMPKINS | How To Cook Pumpkins | Easy Baked Pie Pumpkins
FAQ
Are pie pumpkins good to eat?
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