Fresh Pumpkin Pie
If you buy one of the heirloom varieties of pumpkin this fall for decoration, cook them for pie when you're done with them. These varieties of pumpkin (Cinderella, Blue Hubbard and Cheese) &...
Roasting Pumpkin
Once Halloween turns into Thanksgiving into Christmas or Hannukah we're pretty much done with all the beautiful pumpkins adorning our porches. If you bought heirloom pumpkins of most any kind, cook them. Yes, they have deep orange flesh, that is super flavorful and high in beta-carotene. As some of them can be quite tough, it just takes a little elbow grease.
Cut pumpkins with a heavy sharp knife holding firmly with your other hand. Cut from stem down, slicing into wedges. Places wedges on a baking sheet or roasting pan. Cover with foil and bake at 375F for 30 minutes to an hour or until tender (pierces easily with a paring knife). Remove from oven and let cool. Remove seeds and with a spoon remove pulp from skin. Proceed with pumpkin pie, soups, pasta and breads.
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