Pumpkin ideas for Halloween, beyond
Do you know that a single 1/2 cup of canned pumpkin provides four grams of fiber, no fat or cholesterol, and only 50 calories? Pumpkin also has more beta-carotene per serving than any other common food. Your body converts beta-carotene to vitamin A, and that may protect against heart disease and some cancers.
Fresh pumpkins are available from late summer to well into the fall. Small sugar (a.k.a pie) pumpkins are the best for eating, though you can eat the large ones, too. Be sure the pumpkins are clean and dry, then store them in a cool, dry and dark place. Pumpkins may last for several months, depending on the storage conditions.
To prepare a pumpkin for cooking, cut off the top. Flip it over and cut a thin slice off of the bottom. That way, the pumpkin will sit flat on your cutting board. Using a large knife, cut slices of the skin off from top to bottom, working your way around the pumpkin, just like you would cut the skin off of an orange. Halve the pumpkin and scoop out the seeds and stringy pulp, and then cut the pumpkin into chunks.
To make pumpkin puree, steam those pumpkin chunks until they’re quite tender. Drain them, then puree in a food processor. If you don’t have a food processor, mash them as fine as you can with a potato masher. Press the mixture through a fine sieve.
You can also bake unpeeled, seeded pumpkin halves at 325 degrees Fahrenheit until tender. This takes about one hour. Scoop the flesh out of the shell and puree it. Since this puree will be drier than the puree in the other method, you won’t need to drain it. All homemade pumpkin puree may be frozen for up to six months.
Canned pumpkin puree is easy to use and works very well in recipes. Be sure to purchase plain pumpkin and not the pie filling. Pumpkin pie filling is loaded with sugar and other ingredients. Read the label carefully to see which one you are buying.