Pumpkin Goodness

Remember our fun trip to the pumpkin patch earlier this week? Well, we came home with two very pretty pie pumpkins, two beautiful, sweet, orange globes of goodness!  I love the variety of fruits and veggies that God has provided through the changing seasons, and pumpkins are one of my favorites! 

A pumpkin pie or pumpkin bread made with fresh pumpkin puree are amazing! They can't begin to compare to the tinny taste of store canned pumpkin.  The puree is really easy to make, you can bake your pumpkins in the oven or in an InstantPot. 

For the oven, preheat oven to 325 degrees F, cut the pumpkin in half, stem to base. Remove seeds and pulp and cover each half with foil.  Bake in the preheated oven, foil side up, 1 hour, or until tender.  Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces.  

For the Instant Pot it is even easier, place 1/2 cup water in the bottom of the Instant Pot. Place the pumpkin on the rack and cook high pressure 13 to 15 minutes. Quick release and set aside to cool. Once cooled then cut the pumpkin in half, remove seeds and peel.  It literally lifts off! 

Next, run the meat through the blender with about a 1/2 cup of hot water. I store my puree in two cup serving freezer bags.  You can't pressure can pumpkin puree, the USDA doesn't recommend it.    Most pumpkin puree is very thick and that thickness can vary for each pumpkin and within the jar itself. This thickness makes it difficult for temperatures to penetrate (even under the pressure of a pressure canner). The discrepancy in the viscosity makes it is impossible to layout a uniform recommendation for pressure canning pressures and timing. If the proper temperature is not met in the center of the puree and held there for the required amount of time, the botulism spore can survive the process. If a spore is held in an anaerobic environment at room temperature (like a canning jar), it will grow and multiply.  You can pressure can cubed pumpkins, but I find it easier to freeze.  

My next favorite product from these glorious globe is roasted pumpkin seeds! Wash and air dry the seeds, and then roast them at 350 degrees for 45 minutes, stirring every 15 minutes.  I coated the seeds with 3 tablespoons of melted butter, 1 tablespoon Worcestershire sauce, 1/2 tsp garlic salt, 1/2 tsp onion powder, and 1/2 tsp season salt. YUM! 

I am the true vine, and my Father is the gardener. He cuts off every branch in me that bears no fruit, while every branch that does bear fruit he prunes so that it will be even more fruitful.  John 15:1-2