Eat the Seeds!
Toasted pumpkin seeds are a delicious and nutritious fall treat. Not only are they filed with tons of protein and fiber, they are easy to make. Once obtained from your pumpkin, rinse and dry the seeds thoroughly and then toss them with a dash of vegetable oil and your favorite seasonings. Spread them on a baking sheet and toast them at 300 degrees, stirring them occasionally, until they're golden brown (about 30 minutes).Eat the Guts!
Use the stringy slimy guts to make a delicious drink! Yes, we're serious. Put the pumpkin guts into a pot filled to the brim with water and bring to a boil. Strain the broth and then mix it with cinnamon, nutmeg, and mulled apple cider for a delicious hot apple-pumpkin cider drink.Eat the Flesh!
Once your pumpkin is carved and has been sitting around a while, you can not safely eat it. But, you can save the carvings, the eyes, nose and other small pieces to make all sorts of treats. Plus, if you scrape the insides of your pumpkin well, and you'll have enough flesh to make plenty of delicacies.One delicious recipe to try is pumpkin candy:
- 3-lb whole pumpkin (2 lbs of pumpkin flesh)
- 1 cup packed brown sugar
- 2 cinnamon sticks
- 1-inch section of fresh ginger, peeled and chopped into 3 or 4 pieces
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 cup granulated sugar
- 2 tbsp ground cinnamon
1. Cut the pumpkin in half, and remove the seeds and as much stringy pulp as you can.
2. Remove the pumpkin’s skin. I have found that the easiest way to do this is to cut it into quarters and use a sharp vegetable peeler. If your peeler isn’t suited to the task, you can use a knife, being sure to remove as little flesh as possible.
3. Cut the pumpkin into 1-inch chunks, and place the chunks in a medium saucepan.
4. Pour water over the pumpkin until all pieces are covered. Cover, and bring to a boil for 15 minutes.
5. After 15 minutes, stir in the brown sugar, and add the cinnamon sticks, chopped ginger, and spices.
6. Cover again and boil for another 15 minutes.
7. Turn off the heat and let the pumpkin sit in the spiced syrup overnight. This step can be shortened or omitted, but it helps the pumpkin to retain as much flavor as possible.
8. After its overnight soak, remove the pumpkin from the liquid and place it on a drying rack set over waxed paper. Move the pieces so that none of them are touching.
9. Allow the pumpkin to dry for at least 12 hours—again, overnight is preferable. If you are in a hurry, you can turn your oven to its lowest setting and place the pumpkin in the oven with the door ajar for 3-4 hours.
10. After the pumpkin has dried, mix together the ground cinnamon and granulated sugar and roll each piece in the mixture.
Recipe Courtesy of About.com
