I love pumpkins! I feel like Linus from Charlie Brown about now. I will wait in my pumpkin patch for the Great Pumpkin because I have the most sincerest pumpkin patch of all. Here’s the interesting thing…it’s not Halloween. The pumpkins are not supposed to be done yet! With all the beautiful weather we have had this summer, everything is ready to be harvested! I’ll be taking some pumpkins to the farmer’s market this week for sure.
I picked one that was for sure ready (vine died and it just practically fell off) and brought its beautiful orange self in the house holding it in the air like I had just won a trophy. There are a few things I can do now….
I can eat it for dinner. Or I might want to can it for winter. If I cannot wait then this is my favorite way to prepare it:
Slice it in half, take out the seeds (Roast them later or give them to the chickies.) and lay them face down on a cookie sheet. Bake in the oven for 30 minutes at 350 degrees and then flip over. A few pats of butter, a couple tablespoons of brown sugar, a teaspoon or so of pumpkin pie spice and maybe a few walnuts or pecans and back in the oven it goes to bake another 20 minutes. Add a bit of heavy cream in each half and bake another 10 minutes until well done and tender. Whallah. Crust-less Pumpkin pie.
Or for later, bake 30 minutes on one side, 30 minutes on the other but don’t add any of the previously listed delicious ingredients. Now stick in the fridge overnight to cool. Scoop out flesh, put in food processor or Vitamix and puree. Pour into pint jars leaving 1 inch head space. Pour three inches of water into pressure canner and process jars at 10 lbs. of pressure (25 lbs. of pressure at high altitude, Colorado people!) for 65 minutes. Now you will have jars of fresh pumpkin to put into coconut pumpkin soup, or delicious pumpkin pie, or anything else that calls for a can of pumpkin.
I got one jar out of my medium sized pie pumpkin. I better go out and harvest some more!