Some good recipes.
Pie Pumpkin Processing
Source: From the test labs of SomethingEdible.com
Servings: Procedure for 2 Pie Pumpkins (about 3 - 4 lbs each)
Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients:
2
pie pumpkins
(duh. Don't forget to save the seeds!)
Pumpkin Seed Brine
1/4
cup
Kosher salt
1
Tbsp
sugar
6
cups
water
Pumpkin Seed Seasoning
2
1/2
tsps
Kosher salt
1/4
tsp
black peppercorns
1/4
tsp
sage
dried and rubbed
1/4
tsp
rosemary
dried
1
1/2
Tbsp
extra-virgin olive oil
(Don't go adding this to the rest of the seasoning; it's to toast the seeds.)
Instructions:
For the Pumpkin Roasting -
-
Preheat your oven to 425F.
-
Start by removing the stem along with an area about 2 inches around it (like you're making the lid on a jack-o-lantern). Start by puncturing the top 2 inches off-center and parallel to the stem, and continue making connecting punctures until you've circled the stem. Remove the stem area, and give it to your friendly, neighborhood squirrel as a peace-offering.
-
Split pumpkins lengthwise starting at the hole you just made the with a heavy knife or cleaver. Do half the pumpkin at a go, then rotate and do the other half. Don't worry if the knife doesn't go all the way thru the bottom.
-
After both cleaving cuts are made, pull the pumpkin halves apart with your mitts. Any remaining attachments should submit to your brute strength.
-
Remove the seeds and guts from each pumpkin half, taking care to set the seeds aside. Don't worry about getting the seeds clean. Scrape out anything stubborn with a spoon, but don't be ocd about it.
-
Place the pumpkin halves face-up on a sheet pan and roast in your 425F oven (you did pre-heat, right?) for 35 minutes. The thickest part of the pumpkin should pierce easily with a fork if you did it right. Remove the pan to cool completely. This is a great time to go toast those seeds.
-
When cooled, remove the tough bottom part (where the flower was) from the halves and peel away the skin. If you cooked it long enough, it should come right off. For the difficult spots, enlist the help of Mr. Spoon again.
-
Cut the peeled pumpkin into manageable chunks or throw it in a blender for puree to use in your intended application. For cryo-storage, cut into chunks and measure out one-pound portions into freezer bags. If puree is your intended destination, do that after the pumpkin comes back out of the freezer.
For the Pumpkin Seed Toasting -
Add salt and sugar the water and bring to a boil. Add pumpkin seeds. Unclean seeds (with pumpkin guts) are fine; the mess will come off in the boil. Boil seed for 15 minutes over medium-high heat, stirring occasionally. At the end of 15, drain and rinse briefly to remove lingering pumpkin crud. Lay out to dry on some paper towels for 20-30 minutes.
Meanwhile, put the salt, peppercorns, sage and rosemary in a spice/coffee grinder and buzz to a fine powder. Or, kick it old-skool and use a mortar & pestle.
When seeds are pretty much dry, preheat oven to 300F. Toss seeds in the extra-virgin olive oil & spread out on a sheet pan. Bake for 45 minutes to an hour, giving seeds a stir every 15. Seeds are done when they're golden-brown. Sprinkle with seasoning right out of the oven and let cool on the sheet pan. You probably won't/shouldn't use all the seasoning. Move to an air-tight container to store.
Notes:
Details, notes and photos can be had at this related post.
