VOTE AT THESE COOKING WEB RINGS
 | HOW TO SELECT A PUMPKIN FOR COOKING |
About 99 percent of the pumpkins marketed are used as jack-o-lanterns at Halloween. Pumpkins generally vary in size from a diameter of eight to 14 inches, although certain large specimens can weigh up to several hundred Lbs.. The pumpkin shape is round, melon-like, depressed at both ends, & its color ranges through various shades of orange. The pumpkin has a hollow interior containing edible seeds. The rind is also orange & faintly sweet.
Jack-o-lantern pumpkins are too stringy to eat, & often too large. For pie filling & other cooking uses they do not turn out right. NEVER cook a Jack-o-lantern pumpkin that you have carved & used as a decoration.
Pumpkin used for cooking are Sugar, Cheese & Cinderella; if you are not sure which pumpkin is in the store, ask the produce manager. Pie pumpkins are not quite as bright orange as the larger carving pumpkins. Their color may be a deeper, almost brownish yellow-orange.
When choosing pumpkins check for firmness. They should feel rather heavy for their size; pumpkins that are 2 to 4 Lbs. each are the sweetest & more succulent.
Pumpkins, a type of squash, come from the same family as cucumbers, gourds & melons. They are often called "winter" squashes.
| WHAT IS THE EASIEST WAY TO CUT A PUMPKIN |
To prepare a pumpkin puncture it in a couple of places then bake it whole at 350 F for 20 min. This won't cook the pumpkin but it will just begin to soften it & make peeling, slicing & seeding easier. You can also can microwave the pumpkin for 3-5 min on high.
| HOW TO CLEAN A PUMPKIN |
Cut the pumpkin in half; remove the seeds & strings, scraping the interior to insure all strings are removed. If you plan on using the seeds rinse them under cold water rubbing each seed, if necessary, to remove all material.
| HOW DO YOU COOK A PUMPKIN |
Most people use pumpkin in a pie, which is fine, however you can cook a pumpkin the same as you would any "winter" squash. When you do plan on 1/2 pound serves 1 person.
FOR RECIPES WHERE YOU USE THE PULP: Once you have cut & cleaned your pumpkin, wash it inside & out; cut it in half crosswise, place on a baking pan, shell side up & bake at 325 F for 1 hour or until it is tender. Scrape the pulp from the shell & put it through a ricer, strainer or mash with a potato masher. Use the pulp in your recipe. For finer texture you can then process it in a food processor.
FOR WINTER SQUASH: Baking or braising is best, however, you can boil it. As an example cut the pumpkin into wedges & cook until very tender but not mushy; or try this:
Cut off the top of a 2-3 pound pumpkin, clean the inside (see above) then brush the inside with a mixture of melted butter, sugar & salt. Replace the lid & bake at 350 F for 35 minutes. Coat the inside with more butter & bake 10-15 minutes more or until flesh is tender. Slice into wedges & serve. Nothing else is needed.
| CAN I STORE LEFT-OVER PUMPKIN |
You can store whole pumpkins at room temperature for up to about one month or refrigerate them for about 3 months.
If you have extra pumpkin it can be pureed & frozen in small plastic containers. Frozen pumpkins keeps for several months. It is best to store frozen pumpkin without any additional seasoning because the flavors will fade in the freezer. When ready to use, thaw in the refrigerator.
| NUTRITIONAL VALUES OF PUMPKIN (1 cup boiled without salt) |
| CALORIES | 48.8 |
| PROTEIN | 1.71 G |
| FAT | .24 G |
| CARBOHYDRATE | 11.96 G |
| FIBER | N/A |
| CALORIES | 36.6 MG |
| IRON | 1.46 MG |
| POTASSIUM | 561.2 MG |
| PHOSPHATE | 73.2 MG |
| ASH | 1.46 |
| VIT A | 2640.08 IU |
| VIT C | 11.47 |
| THIAMIN | .08 MG |
| RIBOFLAVIN | .19 MG |
| NIACIN | 1.00 MG |
| H20 | 93.7 % |
| SATURATED FAT | .1 G |
| MONO FAT | .02 G |
| POLY FAT | 0 G |
| CHOLESTEROL | 0 MG |
PUMPKIN