How to Clean Pumpkins for Fall Recipes

One of the joys of fall is finding that perfect pie pumpkin at the local farm stand or pumpkin patch. Read on to learn how to clean pumpkins for pie-making, plus recipes on how to make savory pumpkin dishes.

Clean Pumpkins for Cooking

Cleaning a pumpkin and prepping it for recipes is really very simple-

1. To start, set your pumpkin in the kitchen sink. Then, lightly clean and scrub it with a vegetable brush under running water to remove garden dust and debris.
2. After cleaning the outside, rinse thoroughly and pat dry with a soft dish towel.
3. Slice the pumpkin in half and use a melon baller, grapefruit spoon, or ice cream scoop to remove the stringy pulp and seeds. Save the seeds for planting or baking if you like.
4. Cut the halves into smaller chunks and put them in a baking dish, skin side up.
5. Add enough water just to cover the bottom of the baking dish. Following this, cover the dish with aluminum foil.
6. Bake in a 325-degree oven until the pumpkin is tender- check with a fork. The baking time will vary depending on the chunk size.
7. Let cool, then scoop out the pumpkin flesh and mash it with a potato masher until smooth.
8. Store cooked pumpkin in the refrigerator or freezer until ready for use.

Storing Pumpkins

Store your newly clean pumpkin in a cool, shaded location if you don’t plan to prep it for cooking right away. A cool pantry, basement, or garage works well. Pumpkins are stored best in areas where temperatures are in the range of 50 to 65ºF.

Fresh Pumpkin Recipes

After cleaning your pumpkins, here are a few pumpkin recipes to make this fall season!

Daniel’s Pumpkin Bread

Ingredients

• 1-1/2 cups granulated sugar
• 1-1/2 cups brown sugar, firmly packed
• 1 cup oil
• 3 eggs
• 2 cups pumpkin puree
• 3 cups flour
• 1-1/2 teaspoons ground cloves
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 1-1/2 teaspoons nutmeg
• 1-1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. Mix sugars and oil. Then, beat in the eggs and pumpkin puree.
2. Sift together remaining ingredients and add to creamed mixture, blending well.
3. Pour into two greased 9-x 5-inch loaf pans. Bake at 350 degrees for about 60-70 minutes.
4. For 5 loaves baked in 6×3-inch loaf pans, bake for 40 minutes.
5. Top off your pumpkin bread with raisins, nuts, or chopped dates to add additional texture and taste.

Yield:  Makes 5 small or 2 medium loaves

Recipe courtesy of The John Hancock Inn, Hancock, New Hampshire

Blue Ribbon Pumpkin Pie

Ingredients

• 1 cup of sugar
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon pepper
• 1/8 teaspoon cloves
• 3 large eggs
• 1-1/2 cups mashed pumpkin, or 1 can (not pre-mixed pie filling). For help with cleaning a pumpkin for pie, read the instructions above.
• 1 cup light cream or evaporated milk
• 9-inch pie shell, unbaked (recipe follows)

Directions

1. Mix the first 8 ingredients together.
2. Beat in eggs.
3. Stir in pumpkin and cream.
4. Pour into the pie shell.
5. Bake in a 400°F oven for 50 minutes or until the knife is clean after inserting it into the center of the pie.
6. Cool completely before serving.

Flaky Pie Crust Pastry

Ingredients

• 2 cups flour
• 1 teaspoon salt
• 2/3 cup shortening
• 2 tablespoons butter, melted
• 5 tablespoons cold water
• 1 tablespoon vinegar

Directions

1. Mix flour and salt.
2. Cut in shortening and butter until the mixture is like coarse crumbs.
3. Add water and vinegar, mixing with a fork.
4. Form the dough into a ball and let chill.
5. Roll out the dough to form 2 crusts.

This is foolproof and makes enough for a double-crust pie! The pie crust and pie serve 6-8 people.

Recipe courtesy of Yankee Magazine’s Great New England Recipes.

Pumpkin Stew

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons canola oil, divided
• 1 cup of water
• 3 large potatoes, peeled and cut into 1-inch cubes
• 4 medium carrots, sliced
• 1 large green pepper, cut into 1/2-inch pieces
• 4 garlic cloves, minced
• 1 medium onion, chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 tablespoons beef bouillon granules
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 pumpkin (10 to 12 pounds)

Directions

1. In a Dutch oven, brown meat in 2 tablespoons oil.
2. Add water, potatoes, carrots, green pepper, garlic, onion, salt, and pepper.
3. Cover and simmer for 2 hours.
4. Stir in bouillon and tomatoes.
5. Wash pumpkin and cut a 6 to 8-inch circle around the top stem.
6. Remove top and set aside, discard seeds and loosened fibers from inside.
7. Place pumpkin in a shallow sturdy baking pan.
8. Then, spoon stew into the pumpkin and replace the top. Brush outside of the pumpkin with remaining oil.
9. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake).
10. Serve stew from pumpkin, scooping out a little pumpkin with each serving. It serves 8 to 10 guests.

Recipe courtesy of Taste of Home Magazine.

Photo courtesy of Teanitiki.

Sausage & Rice Stuffed Pumpkins

Ingredients

• 3 small pie pumpkins (about 2 pounds each)
• 1/2 pound bulk sweet Italian sausage
• 1 pound fresh mushrooms, chopped
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 2 garlic cloves, minced
• 4 cups cooked long-grain rice
• 1 cup grated Parmesan cheese, divided
• 2 large eggs, lightly beaten
• 1/4 cup minced fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• (Optional) 1/4 cup dried cranberries

Directions

1. Get the oven to preheat to 450°.
2. Meanwhile, cut a 3-in. circle around each pumpkin stem. Then, remove the tops and set aside.
3. Remove strings and seeds from pumpkins and discard the seeds or save for toasting.
4. In a large skillet, cook sausage, vegetables, and garlic over medium heat for 6-8 minutes or until sausage are no longer pink. Be sure to break up the sausage into crumbles while cooking and then drain.
5. Remove from heat and stir in the rice, 3/4 cup of cheese, eggs, parsley, salt, and thyme.
6. Place pumpkins in a 15x10x1-in. baking pan and fill them with rice mixture.
7. Then, replace pumpkin tops and let bake for 30 minutes.
8. After 30 minutes, reduce the oven setting to 350°. Let it bake for 25-30 minutes or until the pumpkin is tender when pierced with a knife. Another way to know if it’s done is if a thermometer inserted in filling reads 160°.
9. Sprinkle remaining cheese overfilling.
10. To serve, remove the rice mixture from the pumpkins. Scoop out the pumpkins and serve with rice. Yields: 12 servings.

Fall recipe courtesy of Taste of Home Magazine.

Photo courtesy of Meal Makeover Moms.

As the chilly fall weather approaches, doing the same indoor activities can get tiresome. So, why not try your hand at baking and get to make these pumpkin-licious recipes?