Size and shape are the most important criteria for choosing a pumpkin you are going to carve, or use for decorating. If you have kids, you will probably have little say in which pumpkins are chosen. But there are some factors to consider:
Selection and Storage
- Choose thick-shelled, firm squash that feel solid and heavy
- The smaller pumpkins are best for eating, partly because they are much easier to handle and cook
- The "Jack-o-lanterns" see Mini Pumpkins with Cajun Cream Cheese Filling should be about 8 ounces for hors d'oeuvres when filling with a spread or dip
- For individual "entrees," like the Shrimp and Andouille Sausage Jambalaya in Pumpkin Shells, the 1-pound pumpkins are the ideal size
- A 2-3 pound pumpkin is just right when you want to use it as a vegetable or side dish for 6 people
- Store pumpkins, unwrapped, in a cool, dry place with good air circulation. Cut pieces should be wrapped and refrigerated.
Preparation of Pumpkin for Cooking
- For a large pumpkin, cut off the stem to make the pumpkin easier to work with. Wash outside of pumpkin and cut in half lengthwise, then cut halves in quarters or eights, depending on size of pumpkin. Remove and discard fibers, separating and saving seeds if you intend to use them for toasting, see Cajun Toasted Pumpkin Seeds.
Cooking
- Place pumpkin pieces skin side down on a baking pan with enough water to cover bottom of pan. Bake in a preheated 350°F oven for about 1 hour, or until tender when pierced with the tip of a sharp knife. Mini pumpkins should be baked at 350°F for about 30 minutes, or until tender. Cubes of peeled pumpkin may also be steamed until tender (10-15 minutes).
Serving
- Cooked pumpkin pieces or puree may be simply dressed with butter and/or cinnamon and nutmeg for a sweet flavor; salt and pepper for savory flavor. Or, use the recipe links within this article for more ideas, such as: Pumpkin Apple Bake with Toasted Pecan Topping.
Pertinent Pumpkin Primer
- A pumpkin is really a squash, a member of the Cucurbita family which includes squash and cucumbers
- Pumpkins are grown all over the world (including in Alaska). Antarctica is the only continent on which they won't grow
- The pumpkin capital of the world is Morton, Illinois, where you'll find the home of the Libby corporation's pumpkin industry
- The Irish brought the tradition of pumpkin carving to America with the carving of turnips and gourds. When the Irish immigrated to the U.S., they found pumpkins a-plenty--much easier to carve for their ancient holiday than the much smaller turnips and gourds
Pumpkin Facts
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Pumpkins contain potassium and Vitamin A
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Pumpkin flowers are edible
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The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake
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In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling
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Pumpkins were once recommended for removing freckles and curing snake bites
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The largest pumpkin ever grown weighed 1725 pounds
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The Connecticut field variety is the traditional American pumpkin
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Pumpkins are 80-90 percent water
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Eighty percent of the pumpkin supply in the United States is available in October
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Native Americans called pumpkins "isqoutm squash"
- Native Americans used pumpkin seeds for food and medicine
Look for Pumpkins and Patches Part One, and for Spooky Fun for the Family with loads of ideas for Halloween parties and celebrations.
Other pumpkin and Halloween Links:
Mini Pumpkins with Cajun Cream Cheese Filling
Frankenstein Creole Bean Dip with Baby Carrot Toes
Ghostly-Crispy Chicken Fingers
Halloween-Spirits Gelatin