For porch or pie, be sure to pick proper pumpkin
Pumpkins do so much more than scare disguised children looking for sweet treats. We are seeing them everywhere right now, from the supermarket to dotting landscapes in sizes that are manageable to mammoth. But those that are best for baking purposes tend to be those that are much smaller.
Pumpkins labeled sugar or pie pumpkins are the go-to variety for kitchen use, while larger ones are much nicer for carving. Don’t let the name fool you. Pie pumpkins should certainly not be relegated only to pie-making. They are just as delicious roasted and used in ravioli, risotto or a gratin.
Make sure the outer skin is firm, with no dark spots or obvious blemishes. I like those that tend to be on the small side. They tend to be fleshier with a smaller grain, taste sweeter and have less waste per pound. They are also much easier to handle, so I tend to grab those that are around 31⁄2 pounds. That size gives me a cup of puree, which is perfect for stuffing into pasta.
I use a large chef’s knife to open the pumpkin and scrape out the seeds with a long-handled spoon. Then the flesh Celia, cracks are frequently caused because the oven rack is too close to the top heating unit. Make sure the rack is in the middle of the oven. Also, try preheating a baking sheet in the oven and placing the pie on the baking sheet for the entire baking time. (and seeds!) can be simply roasted in the oven and peeled when it is cool enough to handle. While many prefer the convenience of canned pumpkin, I like the hunks and chunks from a fresh pumpkin that expands the versatility of this orange orb.
Pumpkins are the most famous member of the winter squash family and have a superb shelf life if treated correctly. As tempting as it is to use the stem as a handle, resist! Once that breaks, you’ve shortened the shelf life considerably. If you want to keep them for the Thanksgiving, make sure they are kept cool and dry.
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com