Pumpkin 101 - everything you need to know!

Fall is here and what is the first thing to come to mind.. pumpkins - well for me anyway. I love all things pumpkin.. lattes- pies- bread- muffins, the list goes on! Pumpkins are so much more then just a object to decorate and carve up. Did you know that 1, half cup of pumpkin puree provides more then the required daily vitamin 'A' requirements PLUS it is only 81 calories. Here is the run-down on the famous fall pumpkin! 

Varieties of pumpkins

• Sugar: smaller pumpkins best for making puree for baking

• White Lumina: medium white pumpkin good for decorating

• Mini: good for table top decorating or home decor

• Gourds: great fro tabletop or front porch decorating

• Jack O'Lantern: most common used to carve and decorate

How to choose the perfect pumpkin

     
To decorate: 

• choose a pumpkin that is deep orange in color

• make sure it is free from cuts, bruises, soft spots

• it needs to feel hard, soft pumpkins are already rotten pumpkins

• stem attached

To bake with:

• find a small sweet variety usually 8-10" in diameter, the "Sugar" pumpkin is the best to bake with

• no bruises/soft spots 

How to make pumpkin puree:

1. Small "sugar" pumpkins are the best to use
2. Preheat oven to 325 F
3. Slice off the top of your pumpkin, then again in half lengthwise
4. Scoop out the seeds saving for roasting, making sure your pumpkin is free of any "guts"
5. Brush the inside of pumpkin with olive oil placing face down in roasting pan
6. Roast for 45-50 minutes until it is soft when poked with a fork
7. Remove skin, it will be wrinkly, scooping out the pumpkin flesh
8. Puree in food processor and use accordingly in recipes.

How to roast pumpkin seeds:

1. Pre-heat oven to 325F
2. Taking the seeds that were set aside from cleaning out your pumpkin, place in colander and rinse taking out any flesh or "guts"  (kids LOVE doing this and it is a great sensory activity)
3. Boil the seeds for 10 minutes on the stove in a pot of salted water. This makes it easier to digest and keeps the shell crispy when baking
4. Drain and dry using a paper towel
5. Transfer to a baking sheet and drizzle with olive oil and sprinkle with sea salt/salt/seasoning salt
6. Roast in oven for 10minutes. The insides cook fast so the outside may look the same but the inside will be done.
7. Cool and enjoy! Store in a airtight container.... if there is any leftover!

For pumpkin seed recipes or variations check them out here:

 http://momstown-meals.momstown.ca/node/462

Now to use up your fresh pumpkin puree, here is 15 pumpkin recipes ~ enjoy! 

 http://momstown-meals.momstown.ca/node/291