Pumpkin??

[StrawberryFields]

I have never bought a pumpkin for anything other than Halloween carving, but I was thinking of maybe buying a bunch of them this year. I have a couple questions. First, is it worth the trouble to make your own pumpkin puree when canned pumpkin is so inexpensive (assuming you have to buy the pumpkins and don't grow your own, of course)? And second, is there a difference between different kinds of pumpkins? Eating vs carving pumpkins, etc. I would hate to buy a bunch and find out they are not tasty for eating.

I only use pumpkin for baking into muffins, quick breads, etc, plus I roast the seeds.

[AJP]

Most pumpkin varieties grown specifically for carving don't have much flavor. There are other varieties for eating, they're usually smaller and sold as sugar pumpkins or pie pumpkins. Several other types of squash serve equally as well for using in pumpkin recipes, some hubbard and kabocha types are very orange and sweet inside (sometimes the outer rind is not orange but the flesh is). You can use butternut squash in place of pumpkin, also (in fact, it's sometimes what is in cans labelled as pumpkin).

As for whether it's worth the trouble or not, that's up to you. It does take some effort to cook the pumpkins (or whatever type of squash you use), so it depends on how much time you have or want to spend, how much you pay for them, etc. It's certainly worth a try to see if you want to do it, just buy one or two and give it a whirl before you buy a truckload. It's not difficult, just takes a little time. It's easier to open a can for sure, but IMO more gratifying to do it from scratch, plus some of the other squash varieties taste so much better than the stuff in a can (my favorite is called Red Kuri). I also believe a pumpkin or squash gently roasted or steamed at home is nutritionally superior to the canned kind.

[cristeen]

I'm with the pp... it really depends on what you're doing with it. For something like soup, where I'd puree it anyway, I just open a can most of the time, it's so much easier. But for fresher dishes, there's nothing like a fresh squash. I don't work with real pumpkins much though - since they're so seasonal. But there are many winter squashes that are similar in flavor and texture (and available year-round)... and in fact a "pumpkin pie" made with butternut tends to have MORE flavor than one made with pumpkin.

As for shopping for them, you want a small one, maybe 8 inches in diameter or smaller, and one that feels relatively heavy with no soft spots, and stem still attached (at least an inch). You do not want a "carving" pumpkin, they don't have much taste - the ones for cooking are usually labeled sugar, pie or by breed name.

If you have somewhere to store them, just about any winter squash will keep for a good long while in a cool, dark, dry spot. Even during the height of summer, I can keep butternuts for months. There's not really any point in preserving winter squashes since they store so well, it's a bit of a waste of energy. But a fresh pumpkin puree does tend to have more flavor than one in a can... it just takes a LOT longer to prepare.

[Alyantavid]

I think last year I grew sugar pumpkins. But I do think any smaller sized pumpkin would work. Since I grow them, I just cut up and roast when I'm tired of looking at them. Just run it through a food processor (or a blender will work) and freeze. I freeze in 2 cups portions since that's what I need for pumpkin bread.

It's so much better than the canned stuff. But it can be time consuming, so it's like anything else you can make or buy. We don't use much pumpkin, just in muffins or bread so it's not like I'm going through tons of pumpkins.

[Drummer's Wife]

Allyson, would you use the entire part of the pumpkin? Sorry if that is a stupid question I've just always bought canned but would love to make it fresh

[Alyantavid]

I usually cut them in half, scrape out the seeds and roast them. Then when they're done, peel the skin off. Then everything gets tossed in and pureed.

I guess you could roast the seeds at the same time if you like them that way. I don't, so it never ocurred to me.

[Drummer's Wife]

Thanks! I was picturing roasting them whole, but it didn't seem right. I am going to give it a try.

[Alyantavid]

Depending on their size of course, but definitely in half at least.