Making Pumpkin Treats from Scratch

Pumpkin pie, pumpkin bread, pumpkin soup and maybe even a pumpkin cookie. Doesn't that list sound yummy? It sure is making me hungry from some great fall goodies. Time to getting cooking and baking for all the fall events, or maybe just a little around the house snacking.

However, before you reach in that cupboard for a can of pumpkin, have you considered making your pumpkin goodies from scratch? You do know that real pumpkins can do more than decorate your porch with faces carved and a candle inside them, right?

Fixing pumpkin from scratch is not difficult. There are several ways to do it, and no wrong way at all. The payoff is great too. Not only do you get the satisfaction of saying that you made your treats from scratch, but the pumpkin is tastier and even a brighter color when you do all the processing yourself.

First off you need to pick out the right pumpkin. Many places that sell pumpkins offer a wide variety of different types, sizes and colors. Yes pumpkins come in different colors of orange, from that deep orange we are used to seeing to a light almost yellow variety. They say that smaller pumpkins, often referred to as pie pumpkins, taste better. They are smaller and easier to handle that is for certain, but any pumpkin can turn out a beautiful pie. If you are lucky enough to go to a farmers market or an actual grower, ask for the pumpkins that were grown for eating rather than decorating. Mine often refers me to the sugar pumpkin. They are short, wide and a lighter color.

Whichever one you pick make sure that you choice one with little or no bruising and no obvious cuts into the skin of the pumpkin. Then proudly carry your purchase home. Think about grabbing some apple cider as well. There is nothing like enjoying warm cider with your pumpkin cookies.

Once you get your pumpkin home, the fun begins. You have to decide how you want to prepare your pumpkin. You can bake it, boil it, steam it or even microwave it. I prefer the steam method, but other methods work just as well. Try them all and see which works for you.

Make sure you have a cutting surface large enough for your pumpkin and a large sharp knife. Wash your pumpkin to remove any dirt and debris. Any way that you prepare your pumpkin, you are going to have to cut it in half at least and de-seed it. Save the seeds, these are great roasted, and they are good for you to boot.

You have two seedless halves of pumpkin. You can pick to peel them now if you would like. I like to leave the skin on while I am steaming them. I find it gives the pumpkin a little stability until I am ready to puree them. Cut the pumpkin into chunk. The smaller the chunks the quicker they will be done. I like mine in about two inch pieces.

When looking for a pot to steam in you can get creative. Using a metal colander in stockpot with water in the bottom works well. I use my big pasta pot. Any set up that has a small amount of water in the bottom and the pumpkin held up away from the water will work. You don't want the pumpkin to actually touch the water.

Boil your water and add your pumpkin. Time will vary on how long your pumpkin takes this way. My two-inch chunks take about 20 minutes. You can test them the same way you do potatoes. When a fork goes in easily, they are done. Take them out and let them cool. When they are cool enough I stick a fork in one side and use a potato peeler to take off the skin.

Baking pumpkins is easy as well. You take the two halves of pumpkin and place them on cookie sheets. Place them in a 350-degree oven until they are tender. This will depend on the size of the pumpkin. After cooling the pumpkin, you can scoop out the inside or cut into chunks and peel. Whichever may be easier for you.

Microwaving works on the same basis, but you can only do half at a time. I have never done them this way but have heard it is quite simple. Similar to baking the pumpkin, you put it in for ten-minute intervals and check for doneness.Now you have all these pumpkin insides ready to go, what next? You will see chunks and what looks like pumpkin strings in what you have removed. It doesn't look like the pumpkin puree from the store. You can put it in a blender to even out the texture. Make sure it is not hot when you do this. Do small portions at a time. Other methods are useful as well. You can place your pumpkin in a bowl and use a stick blender. You can also run it through a sieve or a food mill.

If you have chosen to steam or boil your pumpkin, you may want to drain it as well. If your pumpkin looks soupy this is a sign it needs to be drained. Line a colander with clean cheesecloth. Add the pumpkin. Let it sit for a few hours or until the pumpkin looks more like a thick puree. Placing a bowl or stockpot under the colander will collect the run off of excess water.

You now have pumpkin puree. You can use this in any recipe that calls for pumpkin. If you recipe calls for pumpkin pie filling you do need to be aware that this is a mixture that has had spices and other "pie" ingredients added.

You can even freeze your pumpkin now to save to use for a later time. Place puree in freezer bags. Remove as much of the air as possible. Place in freezer.

Pumpkin is loaded with Vitamin A and is a good source of fiber. So remember those delightful orange pumpkins that line your porch for Halloween and fall are not just for decorations, but are a great addition to baked goods.