How To Cook A Fresh PUMPKIN

Start with a pie pumpkin. Pie pumpkins are smaller, sweeter and less grainy than the usual "jack-o-lantern" types. However, you can cook a small "jack-o'-lantern" pumpkin, but the texture is grainier and the taste is a bit bland compared to a cooking pumpkin.

Start by washing the pumpkins.

Cut the pumpkin open and scoop out the seeds.

This is the part that the children love the most.

Just look at Brigitta's face.

Don't forget to save the seeds to roast.

Stove Top Method:

Put enough water into the bottom of the pan

so it won’t boil dry, and yet is not so high

that the pumpkin is touching the water level.

You may need to add more water

during the cooking. Put the pumpkin

into the steaming basket.

Cook on Medium heat between 12 and 15 minutes.

The pumpkin skin literally peels right off.

Oven Method:

Place pumpkin halves face down in a baking dish.

Add 1/2" of water to pan:

this helps keep the pumpkin flesh moist.

Cover and bake at 350º until you can pierce

the skin with a fork (about 45 minutes to an hour).

Let the pumpkin cool.

Scoop out the cooked pumpkin.

Discard the skin.

Put in a blender and puree.

Now you are ready to bake!

• Remember NEVER cook a pumpkin that's been carved. The cut flesh is ideal for bacteria growth.
• Store fresh, cooked pumpkin in the refrigerator for about five days, or in the freezer for up to six months.

I keep canned pumpkin as a staple in my food storage because I cook with it so frequently. Canned pumpkin is fast, easy, and has all the nutrients of fresh, but I must say that it doesn't compare to fresh pumpkins when it comes to flavor.

Next up: Cooking with your fresh PUMPKIN