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Getting Fresh Pumpkin Meat from the Source (video)

Larita, from Schlichting Century Farm shares her first-hand knowledge of pumpkins, and how to turn raw pumpkin meat into ingredients for making delicious home made pumpkin pie. As you can see, both types of pumpkins—Cinderella and Ghost—also have fresh seeds that can be roasted, and eaten. Check out this recipe for making Roasted Pumpkin Seeds.

Cinderella Pumpkin

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4 Comments

  1. Eltear says:

    From experience, you don’t want to cook up a carving pumpkin for your pie. Talk about stringiness! Most stores or farmers markets will have the “pie pumpkins” available if you look or ask.

    FYI, just took some yummy toasted pumpkin seeds out of the oven! Hubby gutted two pumpkins for carving last night, and I left the seeds to soak in some salt water. This morning I dried them off (I don’t recommend paper towels) and mixed:
    4 cups of seeds
    3 T olive oil
    2 tsp old bay
    1 tsp chili powder
    dash (or 4) of lemon pepper.
    I laid the seeds out in a baking pan (with sides, hard to contain these slippery guys on flat sheet) and baked at 325 for about 40 minutes, stirring every 10 minutes or so.

    I took mine out when a sample seed “snapped.” Now they’re resting to cool and crisp up even more. I’d put them in a airtight container to store, but I suspect they won’t last long enough to matter around here.

  2. I haven’t tried a Cushaw (yet!). It’s not that difficult to do and the taste is, well, just fresher, imo. =)

  3. Those are beautiful pumpkins! I made pie from fresh pumpkin (a Cushaw) last year, don’t think I’ll ever go back to canned pumpkin.