The arrival of the holiday season officially begins in my house when I pull my pumpkin-spiced candle out of storage and begin receiving sugar pie pumpkins in my CSA box. Both of which happened this week. Sugar pie pumpkins are the sweeter, more dainty version of the jack-o-lantern variety (field pumpkin) and are the best type to use when baking up pumpkin treats. I’m not going to lie to you, it’s very tempting to grab the canned pumpkin off the shelf at the market, especially when it’s marked down to less than a dollar a can. And it definitely works just fine in a pinch when you don’t have the time to roast/puree your pumpkin. But on the flip-side, the taste just doesn’t compare to fresh pumpkin and you don’t get the leftover seeds for toasting!
- How to pick: Look for a small, firm pumpkin – ranging from 3-5lbs – with even, vibrant orange coloring and no open cuts.
- How to store: Keep in a cool, dry place and your pumpkin will keep for more than a month. Better yet, put it in a window for a little festive flair until you use it.
- How to prepare: Before using the flesh you need to roast the pumpkin. First, cut off the stem and then cut it in half and scoop out the seeds and stringy pulp with a spoon (save seeds for toasting!) Place the two halves, skin side down, in a baking dish lined with foil, place an additional piece of foil over the pumpkins and roast at 400 degrees for 60-90 minutes. Remove from the oven and, once cool, scoop out the flesh with a spoon and puree it using a hand mixer or food processor. Alternatively you can put your pumpkin halves in a microwavable bowl with a bit of water and toss the halves in the microwave. It takes about 7 minutes a pound to cook but make sure to check it every now and again so you don’t overcook. Then puree the same way. Keep the puree in the refrigerator if you plan to use within a few days, if not freeze it.
- Recipe ideas: 101 Cookbook’s Thai-spiced Pumpkin Soup; Simply Recipes’ Pumpkin Ginger Nut Muffins; and tune in on Friday when I’ll share my pumpkin and toasted walnut pancake recipe!
- Fun fact: pumpkin is a fruit and a member of the squash family.
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Kara sent me to your website because she knows I started getting a CSA box in early September. We’re receiving our Sugar Pie Pumpkins tonight and I plan to bake this weekend. Thanks for the fabulous tips.
A few questions for you– do you know what to do with pomegranates? Or how to seed them easily? (I received a few last week that I haven’t eaten, with more arriving today!)
Also, which farm do you use? We using Full Belly and have loved the experience so far, but I’m always curious to hear how people choose their farm.
Hi Lesley,
Thanks for the note! Jillian and I both us Farm Fresh to You for our CSA box but I’ve heard great things about Full Belly. And next Wednesday our Pick of the Week will feature pomegranates so in it Jillian will share how to pick, store, and de-seed.
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