Don’t Waste That Halloween Pumpkin

In the wake of rumors that canned pumpkin isn’t really pumpkin at all, but squash in thin disguise (see here for the story, but know that the story is  actually a bit more complicated), it’s time to talk about how to make real pumpkin foods.  I’m not taking sides in this dispute but I’ve long been a proponent of preparing your own pumpkin from the indisputably real thing for baking.

It’s really not hard, though it does take a bit more time and effort than using a can opener to access a bunch of the fake stuff. I normally buy several nice pumpkins in early to mid-October for decorations. I tend to leave them as is in my displays, but if you want to decorate, use paint or markers. Don’t carve them until the day before Halloween and they’ll keep in good shape unless you happen to live in places where nothing survives outside for very long.



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I carve mine on Halloween and put candles in them to create classic jack-o-lanterns. Once the festivities are over, though, I bring them inside and wash them off.  The next day, I cut them into quarters or eighths, depending on the size, and put the pieces on baking sheets lined with aluminum foil. I bake them at 450 F (a very hot oven), skin-side down, for an hour or until a fork slides easily into the flesh.
Let it cool, scrape off any of the stringy stuff from the top and peel the flesh away from the tough skin. I put the flesh in a blender and puree it until reasonably smooth, then measure it into one- or two-cup containers.

I use some of it to make several loaves of pumpkin bread and a batch or two of pumpkin muffins and freeze the rest.  Here’s my favorite pumpkin bread recipe:

Pumpkin Bread
3 cups self-rising flour (or 3 cup plain flour + 4-5 tsp. baking powder and 1 tsp. salt)
3 tsp cinnamon
Pinch of nutmeg
2 cups sugar
4 eggs, beaten
2 cups cooked, mashed pumpkin
1 cup melted butter

Sift dry ingredients into a large mixing bowl.
Form a well in the center and eggs, pumpkin, and butter.
Stir until moistened.
Pour into 2 well-greased loaf pans
Bake at 350 degrees, 45 – 50 minutes. 

It's Pumpkin Season!

by Victoria M. Johnson

At last my favorite time of the year has arrived.  I always wait patiently though summer for fall to arrive.  Sure summer has its benefits, but I prefer walking on the beach, hiking on trails in nature, and entertaining family and friends in the fall. 

In California, summer weather is pretty much the same day in and day out.  I find it boring.  Here's what I most look forward to on those monotonously sunshiny summer days.

Fall is here.

1. Wearing sweaters, hats, scarves, and boots.

2. Rain.  Running in it, walking in it, and observing it through a window from inside.

3. Sitting by a cozy fire.  Appreciating it while reading, or sipping a glass of wine, or contemplating life.

4. Bringing out thick socks and tights.  It's time for crazy combinations to warm the legs while being fashionably unfashionable.

5. Stepping on dry leaves.  A walk on brisk autumn mornings become more pleasant when dry leaves of gold, orange, red and brown are scattered on the sidewalk just waiting to be crunched.

6. Enjoying the fun holidays.  Halloween, Day of the Dead, and Thanksgiving are special and amazing around the Johnson household.  Costumes, decorations, lots of food and lots of beverages... What's not to like about that?

Victoria's famous pumpkin quiche.

7. Pumpkins!  My list would not be complete without praising my all-time favorite vegetable, the pumpkin.  I love to bake with them and I love sampling new ways of eating them.  I'm known for my mini pumpkin pies, quiche, empanadas, and soup.  And who doesn't like pumpkin spiced coffee and tea; or pumpkin bagels, ice cream, seeds, and cheesecake?  But have you tried pumpkin pancakes, pumpkin spaghetti, or pumpkin wine? 

Victoria's tasty pumpkin soup. Yummy.

As you may have guessed, I love pumpkins and I love pumpkin season.  I think I need to grow my own.  In the meantime, fall means I'm out and about, dressed warmly if not crazily, in search of pumpkin festivals and pumpkin patches. 

Wishing you a pleasant fall.  May you encounter plenty of pumpkins!

Victoria M. Johnson knew by the time she was ten that she wanted to be a writer.  She loves telling stories and she's happiest when creating new characters and new plots.  Avalon Books and Montlake Romance published Victoria's fiction debut, The Doctor’s Dilemma, (A 2012 Bookseller’s Best double finalist).  Her other fiction book is a collection of romance short stories titled, The Substitute Bride and a novella, Hot Hawaiian Christmas. She is also the writer and director of four short films and two micro documentaries.   Visit Victoria's website at http://VictoriaMJohnson.com for inspiration and tips and find her Amazon author page or connect with her on Pinterest and Twitter.