our taste: COOKING TIPS
Key to cooking
with pumpkins
Autumn is ripe with vibrant colors and scenery. One
of the more vivid sights this time of year are the
bright, orange pumpkins that adorn walkways and
front porches of homes and businesses. Not only
are pumpkins ideal for decorating, but they’re also
great to eat.
Some people who plan to carve jack-o-lanterns
mistakenly believe the same type of pumpkin can
be used in their favorite recipes. But what carving
pumpkins have in visual flair, they usually lack in
flavor and substance. Instead, would-be pumpkin
cookers should look to other varieties if they plan to
serve pumpkin on the menu.
Pumpkins are available from September through
December, but they peak in October. Many smaller
pumpkins are better and sweeter for cooking. Mini
pumpkins, sugar, cheese, and pie pumpkins are
varieties commonly used in recipes. The big jack-o-
lantern pumpkins have stringy, watery flesh and will
provide little to no pulp for cooking.
Select a pumpkin as you would any other type of
squash. Look for a firm pumpkin with no bruises or
soft spots. The pumpkin also should have a deep
orange color. Store pumpkins in a cool, dark area
until ready for use to prolong freshness. Wash the
exterior of the pumpkin in cool water before cutting
to remove any dirt and bacteria on the surface of
the pumpkin so it won’t be transferred to the pulp of
the pumpkin.
Slice the pumpkin in half and remove the seeds
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and any stringy material. Rinse and save the seeds
for planting or roasting. Put the pumpkin pieces in the
microwave to cook or you can steam or bake them
until the pulp is soft and the pumpkin falls off of the
skin. Cool the pumpkins, then puree the pulp until it’s
smooth. You may want to strain the pureed pumpkin
with a cheese cloth to remove any excess water be-
fore using in a pie recipe. Baked breads may benefit
from the extra moisture.
Pumpkins are a great source of dietary fiber,
vitamin A, vitamin C, riboflavin, potassium, copper,
manganese, vitamin E, thiamin, niacin, vitamin B6,
folate, iron, calcium, magnesium, and phosphorus.
They’re also low in fat and calories. Pumpkin puree
can replace the oil in some baking recipes, much as
you would use applesauce.
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817-594-9390
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