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Harvesting and Using Fresh Pumpkin
By Brenda Hyde
Pumpkins aren't just for carving during Halloween.
Cooking with pumpkin was an autumn tradition long
before Libbys started selling canned, processed
pumpkin. Some of the pumpkins that work well for
cooking are New England Pie, Sugar Pie, Cinderella,
Connecticut Field and Tricky Jack.
When harvesting pumpkins the stems should be cut
so you have a 4 or 5 inch stem if possible. Pumpkins
without stems do not store well, so it's important to pick
them up from the bottom not by the stem. Pumpkins
should be harvested when mature and the rind is hard,
but before night temperatures fall below 40 degrees.
Don't harvest when the pumpkins are wet or allow them
to become wet after harvesting. Any of these things will
cause them to rot more quickly. After harvesting, allow the
pumpkins to "cure" if possible. This is where they sit for 10
days or so in a temperature around 80 degrees and a fairly
high humidity of 80%. This can sometimes be done in the
field if it's warm enough, or near a furnace. The pumpkins
will last longer if cured first. Afterwards, store them at 50-55
degrees in a location where the humidity is about 50-70%
such as a basement or a garage. Don't store the pumpkins
near apples or allow them to sit directly on a concrete
floor.
Small to medium sizes pumpkins are best for baking and
cooking because they have a finer textured flesh than the
very large pumpkins. Look for heavy pumpkins, and ones
that don't have a "hollow" sound.
To cook pumpkin, wash, remove the seeds and strings, and
cut into cubes about 2 inches in size. Cook the pumpkin pieces
until soft in boiling water, a steamer or a pressure cooker till
tender. You can also bake your pumpkins by cutting it in half,
removing the seeds and baking it skin side up, for about an
hour in a 325 degree oven. When it's tender, scrape the meat
out of the skin and put it through a strainer, mash by hand or
use a food processor. However you cook the pumpkin, you
want to remove the strings and seeds, then mash the pumpkin.
Cool it by placing it in a pan or large bowl that is sitting in cold
water, stirring occasionally as it cools.
Once this is done, you can use it in recipes immediatelyor pack
it into containers, leaving 1/2-inch headspace. Seal, label and
freeze to use in recipes later. If it seems watery before or after
freezing, drain it with a strainer to remove excess liquid.
Pumpkin Custard
Ingredients:
1 cup cooked, mashed pumpkin
1 tbsp. cornstarch
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup milk
1 tbsp. browned butter
1 tsp. cinnamon
2 eggs, separated
Combine all ingredients except egg whites and mix well. Beat
the egg whites until soft peaks and fold into pumpkin mixture.
Spoon into a greased baking dish. Bake at 375 degrees for
40 minutes or until a knife comes out clean.
Combine the pumpkin, sugar, spices and molasses.
Beat until well mixed. Mix beaten eggs with milk and
salt. Cook in double boiler until it reaches a soft
custard stage-where it coats a spoon. Remove from
the heat and mix well with the pumpkin mixture. Turn
into six small baking dishes and set in a pan of hot
water to bake at 350 degrees for 40 minutes. To
serve, turn out and top with whipped cream and
the crushed nuts. Serves 6.
Pumpkin Cheese Pie
Ingredients:
2 unbaked 9" pie shells
3 cups pumpkin puree, (fresh or canned)
1 cup light brown sugar, packed
1 1/2 tsp. cinnamon
1 1/2 tsp. ginger
3/4 tsp. nutmeg
3/4 tsp. cloves
3 eggs, slightly beaten
1 1/2 cup evaporated milk (1 large can)
1 1/2 tsp. vanilla extract
Topping:
12 ounces cream cheese, softened
3/4 cup sugar
3 eggs, slightly beaten
1 1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Combine all filling ingredients
in a large bowl. Beat well. Divide between the two pie shells.
Combine all topping ingredients in small bowl of electric mixer.
Beat until smooth. Spoon mixture carefully over the pumpkin
filling, dividing topping between the two pies. Bake for 50 to 60
minutes, or until knife inserted in center comes out clean. Cool
on racks. Chill for 24 hours before serving.
Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. Stop by and visit her garden blog, Garden of Grace & Whimsy, and her photography blog, A Dance of Words & Photos.
SeptemberLady "Born and have lived in Southern MD most of my life. My husband and I just finished building a new home on the family farm, where I hope to retire in the near future.
My interests: Doll collecting, cookbook collector (especially old ones), antiques, family/friend get-togethers, cooking/baking, flower and vegetable gardening, bird-watching."
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