They are starting to pop up on porches and windows all over the tri-state area.  Large tubs of them are also making their annual appearance at your local grocery store or farmer’s market.

Pumpkins!

Aside from buying one to make a traditional jack-o-lantern for the Halloween season, is there anything else you can do with them?

Of course there is.

Now, I know it’s very easy to just buy a can of pumpkin puree for your pies or baking at this time of year, but it really doesn’t take that much extra effort to get “fresh” pumpkin puree that you make yourself.  Trust me, the price of those orange globes will come down as we get closer to October 31^st, and that is the time to purchase a few and get ready for the traditional Thanksgiving cooking and baking that is soon to come in November.

So, take one of those pumpkins and slice it into halves or quarters (smaller pumpkins work better for this technique, but large ones will do just fine as well.  Scoop out all of the “guts” with a spoon (save the seeds and innards for later – we’ll get to that in a minute).  Place the pumpkin sections onto a baking sheet and bake in a 350 degree oven for 45 minutes (or until the pumpkin is fork-tender).  The skin of the pumpkin will also become wrinkly and easy to remove, leaving you with golden nuggets of fall goodness.  Plop those soft pumpkin hunks into a food processor and blend until smooth (you can add a few spoonfuls of water if the mixture appears a little dry, or strain it if it appears too watery).  You can now use this fresh puree right away or freeze it for later use.  Try it in soups, breads, muffins – even pumpkin butter!

Now back to those seeds.  Add the seeds and pumpkin “guts” to a strainer and flush with water, gently pulling out the “clean” seeds and holding them in a separate bowl or pan.  This will take a while, so have patience!  Spread the clean seeds out on a baking sheet and set them aside to dry (this may also take an hour or two, so again – be patient – good things come to those that wait)!

Once the seeds are dry, pre-heat the oven to 250 degrees.  Now toss and coat the seeds with a little olive oil and your favorite seasoning.  You can use salt, season salt, various rubs, or seasoning mixtures (Cajun spice, barbecue spices, whatever you are into) – just be generous in the seasoning department.  Bake the seeds for an hour or so (until they are lightly browned) and viola!  An instant snack – packed with protein that the whole family will love.

This year, don’t just cut a scary face into your pumpkins (and toss them away after Halloween).  Grab a few extra and utilize them in your kitchen this fall!