Organic Pie Pumpkins

People love to drink and eat pumpkin “flavored” everything, right? Well, if you’re hoping to make some recipes that call for REAL pumpkin, but want to try preparing pumpkin on your own instead of just opening up a can, Organic Pie Pumpkins are the way to go.

Big pumpkins for carving jack-o-lanterns? – those are too watery and stringy for baking. Organic Pie Pumpkins, on the other hand, are small – maybe 5-10 inches in diameter – and have a sweet, smooth flesh which is ideal for baking and cooking. Be warned:  The big carving Pumpkins you buy for decorating or for decorating or making jack-o-lanterns are too watery and stringy for baking – they’re almost inedible. Organic Pie Pumpkins, on the other hand, are small – maybe 5-10 inches in diameter – but have a sweet, smooth flesh which is ideal for baking and cooking.

Pro Tip: A four pound Pie Pumpkin will net you about 1½ cups of pumpkin puree.

How to prepare fresh Pumpkin for use in recipes

Be sure to have a sharp, sturdy knife and some leverage to cut Pie Pumpkins.

  1. Slice the Pie Pumpkin in half, remove seeds and pulp
  2. Bake halves face-down on a baking sheet for 45-90 min. at 350 degrees until flesh can be easily pierced with a fork
  3. Allow halves to cool enough to handle, scoop flesh from the shell
  4. Puree baked flesh with a blender, strain puree if you’re going to make velvety soups

Now you’re ready to bake and cook for fall – Pumpkin Pie and Desserts, Pumpkin Breads and Muffins, Pumpkin Soups, and a favorite of mine – Pumpkin Pancakes.

Can you bake with jack-o-lantern pumpkins? What about other pumpkins? Jon chats about a few pumpkin varieties, which are good for baking, which are not, and touches on how to prepare them to be used in pumpkin pie. Peanut Pumpkin? Sugar Pie? Baby Pam? Golden Hubbard Squash?

How To Toast Pumpkin Seeds

Wait! Don’t throw out those squash and pumpkin seeds. Toasted Organic Pumpkin Seeds are great for a home-made savory snack food and are excellent for topping salads. Here’s how to do it:

  1. Scoop seeds and pulp from any variety of Hard Squash or Pumpkin
  2. By hand separate most seeds from pulp
  3. In a strainer, run hot water over the seeds to clean them
  4. Remove any remaining pulp that is in the strainer
  5. Toss seeds in 1 tbsp olive oil in a mixing bowl then spread the seeds on a baking tray
  6. Season with coarse salt and black pepper, or your favorite seasoning blend
  7. Roast at 250 degrees for 40-60 min. or 350 degrees for 25-35 min.