The Great American Pumpkin

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For cooking, I look for a pumpkin with firm, sweet flesh, usually found in varieties with "sugar" in their names—Small Sugar, Sweet Sugar, Sugar Pie. Glenn the expert, on the other hand, swears by Winter Luxury. This proves that when it comes to pumpkins, there's something for everyone.

Resources:

Seeds:
Seeds Blüm, 208-336-8264.
Henry Field's, 605-665-9391.
Park Seed Co., 800-845-3369.
Stokes Seeds Inc., 416-688-4300.
W Altee Burpee & Co., 215-674-4900.
The World Pumpkin Confederation (716-5325995) also distributes prize-winning seeds.

Books

The Pumpkin Book by Susan Olson Higgins includes tips on growing, painting, and cooking pumpkins. ($6.70 postpaid from Pumpkin Press, Box 139, Shasta, CA 96087).

You Can Carve Fantastic Jack-O'-Lanterns by Rhonda J. Hart is full of fun carving patterns and instructions ($9.45 postpaid from Storey Communications, Box 445, Pownal, VT).

In a Pumpkin Shell by Jennifer Storey Gillis contains over 20 projects such as starting a patch and making pumpkin snacks ($11.45 postpaid from Storey Communications).

Pumpkin Eaters

At the annual Pumpkin Festival in Morton, Illinois (Pumpkin Capital of the World), you can sample pumpkin pie, ice cream, pancakes, and even chili. If you'd like to create your own, here's a few to get you started.

Pumpkin Purée

Pumpkin purée is easy to make, contains about 80 calories per cup, and is high in potassium and Vitamin A.

First, wash the pumpkin, cut it in half, and scrape out the seeds. Place the halves in a baking pan, cut side down, with about an inch of water.

Bake them at 350°F until tender, one to two hours depending on their size. To speed things up, quarter the pumpkin and microwave it—cover cut sizes with plastic wrap, place pieces on a paper towel, and heat on high for about 20 minutes, rearranging them every four minutes.

The meat is done when it can be easily pierced with a fork. Scrape it from the rind and mash it or whirl it smooth in a food processor. If you have more pure than you can use in six days, pack it into plastic containers and freeze it for up to a year. Pumpkin puree goes well with any meal, heated with a little butter or brown sugar.

Any time you clean out a pumpkin, separate the seeds from the fibrous pulp, dry them, and spread them on a lightly oiled baking sheet. Sprinkle them with a little salt, if you wish, and bake them at 250°F for about 30 minutes, stirring occasionally.

Clearwater Pumpkin Soup

This variation of an old favorite comes from Pumpkin Happy, a hand-lettered booklet by Erik Knud-Hansen. Available for $4.50 postpaid, from Hudson River Sloop Clearwater,112Market St., Poughkeepsie,NY, 12601.

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