How to Enjoy Pumpkin Season: Carving, Homemade Pie, and Pumpkin Soup
Updated: 1 day ago
Pumpkins have been showing up in our family in all sorts of ways lately. My daughter has been bringing me pumpkins, and last Sunday night, we shared a pumpkin pie made by my son-in-law. He likes to roast pumpkins, puree the flesh, and freeze it for later, so he has pumpkin ready when he wants to bake. I appreciate that kind of planning, especially when it means homemade pie down the road!
Choosing and Carving Your Pumpkin
Pumpkin season is a good time to visit a local farmers market. You can find different varieties, talk with the people who grow your food, and support the farms and small businesses in your area. Local growers put real work into bringing fresh produce to market, and buying directly from them is a nice way to support that work.
If you're picking a pumpkin to carve, look for one with a firm shell, a flat base, and enough room for your design. Cut a lid around the stem, scoop out the seeds and stringy pulp, and sketch your pattern before carving. A small serrated pumpkin carving tool is useful for making cuts. Children can help draw the design and scoop out the pulp, while an adult handles the cutting.
Keep carved pumpkins somewhere cool to help them last longer. Once a pumpkin has been carved and left outdoors, especially where animals can reach it, don't use it for cooking.
Roasting Pumpkin for Homemade Pie
My son-in-law's method of roasting pumpkin and freezing the puree is a handy way to prepare ahead while pumpkins are available. Sugar pumpkins, also called pie pumpkins, are a good choice for baking because their flesh tends to be sweeter and less watery than that of large carving pumpkins.
Here's a simple way to prepare pumpkin puree at home:
Cut a sugar pumpkin in half and remove the seeds and stringy pulp.
Place the halves cut-side down on a baking sheet and roast at 375°F for about 45–60 minutes, or until the flesh is tender.
Let the pumpkin cool enough to handle, scoop out the flesh, and blend until smooth. If the puree seems watery, drain off some excess liquid.
Divide the puree into recipe-sized portions and freeze in airtight containers. Cool it promptly before freezing and thaw it in the refrigerator when you're ready to bake.
For a classic sugar pumpkin pie, combine 2 cups of pumpkin puree with ¾ cup sugar, 2 eggs, 1 cup evaporated milk, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and a pinch of salt. Pour the mixture into an unbaked 9-inch pie crust.
Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for another 40–50 minutes, until the filling is set. Let the pie cool before serving, and refrigerate leftovers.
A Bowl of Pumpkin Soup My daughter recently bought pumpkin soup topped with garlic, croutons, and plenty of French-fried onions. We really enjoyed it, especially with all those crunchy toppings. Pumpkin works well in savory dishes, too. At home, roasted pumpkin can be blended with broth, sautéed onion, and a little seasoning for a simple soup. Add your favorite toppings just before serving for extra crunch.
For families looking for other ways to use their pumpkins, I recently wrote about that on my other website, Key Academic & Life Coaching. My article, Healthy Things to Do With Pumpkins Besides Carving, shares a few more ideas for enjoying pumpkins at home.
Pumpkin season gives us plenty to work with, from a carved decoration by the front door to puree waiting in the freezer. My son-in-law's habit of preparing pumpkin ahead of time is a good reminder that a little planning now can make it easier to enjoy homemade pie long after the pumpkins first come home.
If you're planning to carve pumpkins, make homemade pie, or serve pumpkin soup this season, here are a few things that may come in handy.
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