Pumpkins Aren't Just for Carving!

Pumpkin pie, pumpkin pudding, pumpkin cookies, and the list goes on. All these things have one thing in common: pumpkin puree! (OK - maybe two: they are delicious!) All things pumpkin signify fall. And it is easier to make your own than you might think. This time of year, there are pumpkins readily available that you need not trek to the nearest patch - although there is plenty of fun in that. All you need is a pie pumpkin - smaller than your average carving pumpkin. A 4 oz. pumpkin should yield 4 cups of puree. Here are the steps:

1. Cut your pumpkin in half or quarters, whichever is easier (and safer) for you. Using a serrated knife is generally easier.

2. Scope out the seeds and guts using a spoon. Separate the seeds from guts by placing in a shallow pan of water. Keep the seeds to plant next year or for roasting.

3. There are many methods out there for how to cook the pumpkin - but I chose to steam mine on the stove. Use a large pan to ensure enough water throughout the process and big enough to hold the pumpkin. If you don't have a large enough pan, you can do it in batches. You can also microwave the pumpkin or cook it in the oven. The thought of cooking something in the microwave for 20-30 minutes (not to mention I didn't have a big-enough glass container) or heating my oven for this were the reasons I chose to steam. (Just google 'pumpkin puree' to learn of the other methods.)

4. Steam the pumpkin for 20 minutes over medium heat. Check the pumpkin. It should be VERY soft, almost falling off from the rind. If it isn't - keep cooking. I cooked mine for 40 minutes.

5. Pull the pumpkin out of the pot. Depending on how tough you are, let it cool until you can scoop the pumpkin from the rind. It should come out very easily using a spoon. You can also place the pumpkin in a bowl to make it easier to scrape, and this requires less handling. Note: the longer the pumpkin cooks, the softer the puree. BUT the more likely the rind is to fall apart easily. I think next time I will only cook it for 30 minutes and take it out to cool immediately.

6. Once all the pumpkin has been scooped out, you can either mash with a fork or potato masher, or use an immersion blender to reach the desired consistency.

7. Let cool. Either use or freeze in labeled containers for later. I made mine into pumpkin cookies!! The rest I will use for pumpkin soup (recipe to follow soon!) in the coming weeks. I saved a few seeds for planting next year, and the rest I roasted for snacks and salad toppers.

Pumpkin is the perfect fall food - low in calories, and high in potassium and beta carotene. It's no trick - just the perfect treat!