Lyman's Own Pumpkins
Pumpkins are a fall favorite, but they aren’t just for Halloween anymore! They're great for carving and painting. Orange, white and green pumpkins can even spruce up your fall décor. Pumpkins are loaded with nutrition, rich in beta-carotene and low in saturated fat. They are also a good source of potassium and dietary fiber. Roasting pumpkin seeds in your oven makes for a delicious snack!
Varieties: 2 varieties
Availability: Late September - Late October
Sugar pumpkins and carving pumpkins are available from mid-September through October.
Wash fruit, peel, and cut in half. Remove seeds and strings and cut into slices or cubes. Steam or boil until tender. Mash. Cool and pack into rigid containers, leaving 1/2 to 1 inch headspace, and freeze. Prepared this way, pumpkin will last up to one year in the freezer. Thaw frozen pumpkin in the top of a double boiler, season and serve as a vegetable or thaw in the fridge and use to make a pumpkin pie or pumpkin soup.
Fresh pumpkin contains a high percentage of water, and it may need to be cooked down to achieve the consistency of canned pumpkin pulp. Steamed or baked pumpkin can be heated to a simmer and stirred occasionally until some of the water is cooked away. It can also be wrapped in cheesecloth and set over a bowl for several hours to drain.
3/4 cup flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup brown sugar
2/3 cup canned pumpkin
1/4 cup cooking oil
1/2 cup nuts
Mix dry ingredients. Beat eggs, add sugar, then oil; add dry ingredients with pumpkin and nuts. Pour in 9x9x2-inch greased baking pan. Bake at 350ºF for 30 minutes. Cool 5 minutes. Remove from pan and frost, if desired.