When picking up a pumpkin for carving, why not pick up another to cook? Making fresh pumpkin seeds, oil or puree can seem like a daunting task. These tips and tricks will help you get the most out of your pumpkin. Who knows, maybe you will find a new holiday ritual you can share with your family.

Selecting Pumpkins

Smaller pumpkins are great for cooking. Larger pumpkins tend to be bitter and do not produce good results. Look for sugar pumpkins. They are usually labeled eating pumpkins.

Pumpkin Seeds

Pumpkin seeds, also known as pepitas, are a healthy snack for both young and old.

To roast the seeds, remove the sticky membrane from the seeds. Lay the seeds on an oiled baking sheet and sprinkle with salt. Roast the seeds at 300°F for 45 minutes. Be sure to stir the seeds occasionally to prevent burning.

Shelled pumpkin seeds can also be an alternative to pine nuts in several dishes. Whether you are making pesto sauce, biscotti or traditional pasta creations, pumpkin seeds are an inexpensive alternative.

Pumpkin Seed Oil

Pumpkin seed oil is high in vitamins A, B, C, D, E, K as well as minerals Calcium and Magnesium. This oil has strong, nutty flavor that can be mixed with oil or vegetable oil for balanced vinaigrette style dressing. Pumpkin oil can also be sprayed lightly on steamed vegetables and lean cuts of fish.

Homemade Pumpkin Puree

Homemade pumpkin puree can be thinner than canned varieties. To combat this problem, excess moisture can be removed by passing the puree through a sheet of cheesecloth. Let the puree drain for several minutes and use the remaining pulp.

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