Pumpkins, Pumpkin Pies And Pumpkin Guts

October 18, 2021

specialty pumpkins

October, to me, is pumpkin month and I LOVE pumpkins! This year I have learned many things about pumpkins even though my pumpkin garden didn’t produce the way I had hoped this year I have seeds and I am ready for next year.

pumpkin garden

I planted the wrong pumpkins. What I wanted was “pie pumpkins” and I ended up getting two varieties that weren’t pie pumpkins. Then I think I planted a bit too late for our climate and third, chickens love eating pumpkin leaves and tearing the stems out of the ground. I have worked through all the issues that I will come up against next season and I have a new area for the pumpkins to grow next year and I have come up with a really great way to keep the chickens out of my gardens and I have loaded up on all the right pumpkin seeds.

The pumpkins in the photo above are all bought from my local nursery and local health food store. There is a big jack o lantern that I will probably carve for the holiday then put out for the chickens and critters to munch on. The specialty pumpkins will all be cooked and turned into food.

cooked pumpkins

Specialty pumpkins last for months when they are kept cool so I am not in a big hurry to use these but I have used several so far to make puree. My first batch I puree’d and froze for later use. I used two smallish pumpkins and it gave me 3 2 cup packages in the freezer and enough to make a pumpkin cheesecake that was to die for.

pumpkin puree

The I separated the seeds from the pumpkin guts (the stringy inner part of the pumpkin) and baked the seeds in olive oil with a little bit of salt and some Cheyenne pepper (which I grew this summer and ground down to make pepper)

The pumpkin guts were washed and cut into small chunks and made into pumpkin gut bread.

pumpkin gut bread

The skins of those pumpkins were removed and put in the dehydrator for pumpkin chips, or you can grind them down and use them in recipes as pumpkin powder! I really love this process because you use the whole pumpkin, store a bunch of fresh organic puree in the freezer and have some lovely food to eat.

We can’t eat a whole pumpkin pie, so I cut it into pieces, wrap it in clear wrap and tin foil and freeze the pieces in a large freezer bag. If you want a piece, you just take it out and let it defrost add some whipped crème and you are eating pie! You can also freeze the puree and the pumpkin gut bread!

pumpkin pie deep dish

This pumpkin pie shrunk up more (its a deep dish though) than the first one and I finally realized days later that I forgot to add water to the mix but it tastes SO good and I don’t mind a little shrinking!

I topped it off with some homemade whipped crème!




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