You've carved that pumpkin into a gruesome Jack-O-Lantern
and now you have a gooey clump of orange flesh in a bowl on your
kitchen counter. Please don't tell me you already sent it down
the garbage disposal! You're probably wondering, "Why, I
can't do anything with it?"
Ah, but that's where you're wrong! Anything you can make with
canned pumpkin you can make healthier with fresh pumpkin. Just
substitute 2 cups of fresh pumpkin for any recipe calling for
a 16-ounce can of pumpkin. Just in case you're stumped, here are
a few ideas to get you started.
Remove pulp and string, then rinse the seeds
Place in a single layer on an ungreased cookie sheet
Preheat your oven to 325 degrees F and bake for 15-20 minutes
or until seeds are dry and light brown (for crispier seeds, bake
Salt to taste (also great without salt)
Use as a healthy kid snack or stain with food coloring
and use to decorate jack-o-lanterns, costumes, other treats, etc.
Your imagination is your only limit!
Chop pumpkin and cook in saucepan until soft.
Use as little water as possible. Puree in blender or food processor
until the consistency of thick applesauce.
Add 1/2 cup honey and 1ž2 tsp. pumpkin pie spice to mixture.
Spread puree on a cookie sheet lined with waxed paper (tape
wax paper down so it won't curl over the pumpkin), leaving a 1-2
inch border around the edge.
Preheat oven to 275 degrees F and bake for 30-35 minutes.
Turn off oven and leave door closed, letting the pumpkin dry 8-10
When cooled to the touch, roll up and cut into 1-inch wide
strips. Seal in Ziplock bags and serve as a yummy, inexpensive
alternative to commercial Fruit RollUps!
OR leave flat and use Halloween-shaped cookie cutters to
cut into fun holiday shapes.
Famous Pumpkin Pie
(a blend of the best from
my mother and my mother-in-law, and ALWAYS the first pie gone
at any potluck)
2 cups fresh pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
12 oz. evaporated milk
are best if freshly ground rather than store-bought.*
Pour into Flaky Pie Crust.
Heat oven to 425 degrees F, bake 15 minutes.
Reduce heat to 350 degrees
F and bake 40-50 minutes. Pie is done when knife is inserted into
the middle of pie and comes out clean.
Flaky Pie Crust
1/3 cup plus 1 tbsp. shortening (Crisco® Butter-Flavored is
my personal favorite)
1 cup flour (use organic or Hogsdon Mill® for best results)
1/4 tsp. salt
2-3 tbsp. cold water
Blend shortening, flour and
salt together. Add cold water and mix well with CLEAN hands-utensils
just don't do as well. Roll dough out with rolling pin (well-covered
in flour) on a flat, floured surface.
a cold rolling pin works best, so I keep mine refrigerated at
Place Pyrex glass pie pan
on top of dough and then turn both over at the same time. Pat
into place. Pinch off excess dough, then pinched dough all around
pan edge for a "fluted" look (keeps you from having
a thick, heavy crust on the edges). Do not bake crust alone unless
using for chocolate, lemon-meringue, etc.
To bake, use a fork to poke
holes in the bottom of the crust, heat oven to 475 degrees F and
bake 8-10 minutes.
Have a happy, healthy and
-Tammy Rome is the owner
-Article Courtesy of
The Family Corner
to the How-To Page