How to Put Up a Pile of Pumpkins

Sometimes the best-laid plans go awry.  Happens to me a lot.  I tend to just go with the flow.
Take my garden plans.

My garden went nuts with pumpkins this year.  I didn't plant them.  My guess is that they came from my compost, from last year's CSA share pie pumpkins.

I'm not one to complain about free food, though.  We (and by we I mean my dear spouse) just mowed around the vines that spread into the yard.

Pumpkins are easy to store for a good while.  A cool dark place would be ideal, though they sat on my kitchen counter under the window until today's Pie Pumpkin Processing Party.

For ideas on what to do with that pumpkin puree, or even an entire sugar pie pumpkin, please see my Pumpkin Recipes Collection, part of the Visual Recipe Index by Ingredient. Want to know how to Use This Blog? Click here.
When you've got a couple of hours at home (hands on time very little once they are in the oven, but you need to be close by) follow these steps and you will have the basis for some tasty treats.

Cut the pumpkin (or any other winter-type squash you wish to put up) in half.  Scoop out the seeds.  Many people roast and salt these for snacks.  I prefer to compost them (Hey!  Next year's surprise!) and buy a bag of chips to snack on instead.

Place the halves cut side down in a shallow pan, like this one that my mom used to make pizza in when I was growing up.  Add water until it is about 1/4 of an inch (1 cm) up the sides of the pan.  Bake at 350 to 400 degrees Fahrenheit for 30 to 60 minutes, depending on the size of the pumpkin.  Turn off the oven.

When cool, scoop the flesh out of the outer shell.  I freeze these in generous 1 cup (240 ml) portions because I tend to use recipes that call for that amount.  Try it!  Especially if you see pie pumpkins on sale--cheap!--after Thanksgiving.