Here we are, coming to the end of October already. Soon it will be Halloween – have you been decorating or making a beautiful autumn themed display on your front porch?
When my sons were young, we always decorated pumpkins at Halloween. We’d set them out on our porch with candles inside them to welcome all the trick or treaters to our door. Once my boys got old enough (teenage years) they really weren’t into the pumpkin carving thing anymore.
Here’s what I do now every year to the pumpkins. I no longer bother with carving them out and putting a candle inside. Instead I draw the pumpkin face on with a black Sharpie and just leave the porch lights on to let the kids know we’re home.
A couple days after Halloween, I’ll take the Pumpkin and clean it out. You can cut a “cap” out of the top so that you can get in there and scrape out all the pulp and seeds.
You could also cut the pumpkin in half, much like you would a squash. Either way, once it is all scraped out, put it in an oven set at 350F. Let it bake for awhile, it depends on the size of your pumpkin. Large pumpkins can take several hours to cook through. Once the Pumpkin is soft and mushy, it’s ready. Test it by poking a fork in it.
Remove it from the oven and let it cool. Then, just scrape all the flesh into a bowl. You will have already removed all the stringy stuff and seeds, so this part of the process is very quick and easy.
Use the Pumpkin flesh to make a pie, cookies or a Pumpkin Cranberry Loaf or eat it as a side dish with dinner.
And why not set six seeds aside and plant them next year for Pumpkins in the garden?
Roast those Pumpkin seeds you took out – just get all the stringy pulp off of them and rinse them with water. Put a bit of oil on a cookie sheet and place the seeds on the sheet. Sprinkle some sea salt on the seeds, if you like. Bake at 350F for about 25 minutes. It is a good idea to give them a good stir after they have been in the oven for 10 minutes or so.