Comments on: Getting Fresh Pumpkin Meat from the Source (video) http://cookingupastory.com/getting-fresh-pumpkin-meat-from-the-source An online television show (and blog) about food and sustainable living Tue, 22 May 2012 14:46:24 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Latishahttp://cookingupastory.com/getting-fresh-pumpkin-meat-from-the-source/comment-page-1#comment-89549 Latisha Thu, 19 May 2011 10:24:28 +0000 http://cookingupastory.com/?p=11395#comment-89549 That saves me. Thanks for being so ssnebile! That saves me. Thanks for being so ssnebile!

]]> By: Planning on Pumpkin Pie….Yummy!http://cookingupastory.com/getting-fresh-pumpkin-meat-from-the-source/comment-page-1#comment-65017 Planning on Pumpkin Pie….Yummy! Thu, 14 Oct 2010 14:50:12 +0000 http://cookingupastory.com/?p=11395#comment-65017 [...] I will put forth the effort and it might taste lousy. Hmmm, ever feel that way? Well, I found this video link on Cooking up a Story that shows just how easy it should easy it should be to do. So, tomorrow I [...] [...] I will put forth the effort and it might taste lousy. Hmmm, ever feel that way? Well, I found this video link on Cooking up a Story that shows just how easy it should easy it should be to do. So, tomorrow I [...]

]]> By: Homemade Pie Crust |http://cookingupastory.com/getting-fresh-pumpkin-meat-from-the-source/comment-page-1#comment-47387 Homemade Pie Crust | Fri, 20 Nov 2009 15:54:44 +0000 http://cookingupastory.com/?p=11395#comment-47387 [...] folks will make pumpkin pie for their Thanksgiving meal. Or, you might want to consider apple pie or pecan pie – both [...] [...] folks will make pumpkin pie for their Thanksgiving meal. Or, you might want to consider apple pie or pecan pie – both [...]

]]> By: THE RAMBLING EPICURE » Blog Archive » Food blog log - 21 October 2009http://cookingupastory.com/getting-fresh-pumpkin-meat-from-the-source/comment-page-1#comment-44975 THE RAMBLING EPICURE » Blog Archive » Food blog log - 21 October 2009 Fri, 23 Oct 2009 03:00:57 +0000 http://cookingupastory.com/?p=11395#comment-44975 [...] on cooking up fresh pumpkin and how to choose just the right pumpkin. As Americans and Canadians probably already know from [...] [...] on cooking up fresh pumpkin and how to choose just the right pumpkin. As Americans and Canadians probably already know from [...]

]]> By: Eltearhttp://cookingupastory.com/getting-fresh-pumpkin-meat-from-the-source/comment-page-1#comment-44951 Eltear Thu, 22 Oct 2009 18:06:12 +0000 http://cookingupastory.com/?p=11395#comment-44951 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. 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.

]]> By: Rebecca Gerendasyhttp://cookingupastory.com/getting-fresh-pumpkin-meat-from-the-source/comment-page-1#comment-44905 Rebecca Gerendasy Wed, 21 Oct 2009 23:23:46 +0000 http://cookingupastory.com/?p=11395#comment-44905 I haven't tried a Cushaw (yet!). It's not that difficult to do and the taste is, well, just fresher, imo. =) I haven’t tried a Cushaw (yet!). It’s not that difficult to do and the taste is, well, just fresher, imo. =)

]]> By: colleen/foodietotshttp://cookingupastory.com/getting-fresh-pumpkin-meat-from-the-source/comment-page-1#comment-44898 colleen/foodietots Wed, 21 Oct 2009 21:28:20 +0000 http://cookingupastory.com/?p=11395#comment-44898 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. 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.

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