Grow and Cook Pumpkins

When the pumpkins start turning orange, we know fall is not far off and that means football.  We are football fans. My husband played football and my son did as well. My daughters were on the sideline cheering on their brother and Friday night football was a fun family time.

Of course not everyone loves football but pumpkin harvesting also means changing of seasons, cool weather, and fall feastivities.  

There is a lot of good food wasted when untold numbers of nutritious pumpkins get turned into jack-o-lanterns.  Pumpkins make a very good custard and put into a pie shell you have pumpkin pie. During the early years the pumpkin menu went well beyond pumpkin pie.  Pumpkin is considered a winter squash and it can be baked, steamed, or in soups and stews. The seeds are edible, although I do not seem to have the patience for that.

Pumpkin is a variety of squash. The important question is what type of pumpkin do you want to grow?

The traditional jack o lantern is a variety which are generally 10-20 pounds each although they can grow as big as 50 pounds. They are bright orange and are the classic pumpkin shape. These pumpkins are not sweet, and too watery for pie. They are plain-tasting. I grow smaller pumpkins called pie pumpkins. I use mine for cooking so they fit the bill perfectly.  There are many pumpkin varieties that range in size and color. You have to pick one that will fit the size of your garden. The bigger the pumpkin the more garden space required. The grandkids enjoy picking out their pumpkin and is a fun family time. 

Like other winter squashes, pumpkins need a long, frost-free growing season. Seeds can be planted directly into the garden soil when the days consistently reach into the low 70’s.  Pumpkin seeds are planted in the middle of small hills or mounds about 2-3 feet in diameter. Each mound should be surrounded by a moat to help contain water around the roots. Plant 4-5 seeds in a circle in the middle of the hill. The seeds need to be covered with about 1 inch of soil and kept moist but not wet. In about 7-14 day the seed sprout should crack the soil.

These are big big plants growing big fruits. They are vigorous vines that like to sprawl. A single vine can grow as long as 30 feet sending out many vine shoots along the way. My vines are growing all around the perimeter of my garden and continue to grow. I seem to never allow enough room but thankfully the plants that surround the pumpkins all get along.

Each pumpkins is 75-90% water. They require lots of water. There big leaves help to shade the soil and keep it moist between watering. I put mulch around the base of each plant to help with keeping the soil moist as well. This year I used straw. It is best to water the roots rather than sprinkling from above. I have installed a drip system in my garden which works well.  It is set on a timer which waters the pumpkins as well as all my garden daily in the morning. In the morning you can see bees everywhere gathering pollen from the center of the male flowers and buzzing over the female flowers. Before you know it you will see little pumpkins growing everywhere. Not all the tiny pumpkins grow to full maturity and may suddenly yellow and shrivel on the vine. Not every pumpkin will developed into a mature pumpkin.

Pumpkins are ready to harvest when the stem has started to dry and the skin on the pumpkin begins to harden. Leave about 2.5cm of stem. Do not carry them around with the stem; if the stem breaks the pumpkin will not cure well or store well. I have learned the hard way and broke off the stem and the pumpkin began to rot. 

Pumpkin is very nutritious. Many people really only think of pumpkins as little more than a Halloween decoration or a Thanksgiving pie filling. However, it may be time to rethink the value of pumpkin. It has many antioxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. The fruit is a good source of the B-complex group of vitamins like folates, niacin, vitamin B-6, thiamin, and pantothenic acid. Pumpkin seeds are an excellent source of dietary fiber, monounsaturated fatty acids, which are good for heart health.

I puree cooked pumpkin and freeze it in 2 cup increments (this is what 1 can of puree pumpkin equals).  When a recipe calls for can pumpkin I thaw and use fresh). 

To cook your pumpkin, cut a pumpkin in half, scoop out the seeds and lay the pumpkin face down in a large baking dish. Cover with ¼ inch of water.  Bake at 350 degrees for 45-60 minutes or until tender, using a fork to check. Remove from the oven and scoop out the flesh, discarding the skin. It can be stored in the refrigerator in a glass mason jar for up to 5 days.  It can be pureed with a food processor or blender then put in freezer bags in 2 cup increments for later use. It can be frozen for 3 months. It can be used in pumpkin bread, pumpkin pie, or pumpkin muffins.

Fresh Pumpkin Pie

• 2 cups fresh pumpkin
• 2 eggs
• 1 12 oz. can evaporated milk
• ¾ cup sugar
• ½ teaspoon salt
• ¼ teaspoon cloves
• ½ teaspoon ginger
• 1 teaspoon cinnamon
• 1 unbaked pie shell

Preheat oven to 425 degrees

Prepare pie crust using your favorite recipe.LINK HERE? Transfer the dough to a 9 inch glass pie pan. Gently fit dough into the pie pan, trim any excess dough, and flute the edges.

In a large mixing bowl, beat eggs with a wire whisk. Stir in remaining ingredients until well blended.  Pour into crust lined pan. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 40-50 minutes longer or until knife inserted near center comes out clean.

Cool completely, about 2 hours.  Store in refrigerator.