Okay, I haven't made a jack-o-lantern in about 20 years. I've decided that I want to carve some this year. I have a couple of questions:
1) Is a regular kitchen knife and a spoon (to scoop out the guts) enough, or do I need other special equipment? (I don't live in a place where it would be easy to find tools especially for carving pumpkins.)
2) I want to make a pumpkin pie with the insides. Will I be able to scrape out enough meat as I make the jack-o-lantern, or should I buy a pumpkin especially for the pie and use another for the jack-o-lantern?
3) How soon before Halloween should I buy and carve the pumpkins? If I make them this weekend, is that too soon?
Thanks! ************************************************************* 10-15-05, 03:00 PM DorianGreyed It really depends on how big the pumpkins are. If you get a really big pumpkin, you can both have a jack-o-lantern and a pie. But then, the smaller pumpkins are better for pies than bigger ones. A small chef's knife will work for carving, and you may want a paring knife for the more detailed work. The paring knife should be of sufficient length to go through the shell.
Fresh Pumpkin Pie
The Pumpkin Puree:
1 (5 to 8-pound) pumpkin*
1. Cut off the top of the pumpkin and scrape out all the seeds and membrane (a large metal serving spoon works well). 2. Carefully cut it into sections with a paring knife. 3. Cut the skin off the flesh. Steam the flesh until tender. 4. Puree in a food processor or blender until smooth.
Do NOT boil pumpkin - it will soak up the water and make a watery pie.
The Pumpkin Pie:
1 9-inch unbaked pie crust (see recipe) 3/4 cup firmly packed dark brown sugar 1/4 cup sugar 2 tablespoons all-purpose flour 1 tablespoon molasses 1 1/2 teaspoons cinnamon 1 teaspoon ground ginger 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 2 cups pumpkin puree 3 large eggs, beaten lightly 1 3/4 cups heavy cream Sweetened whipped cream as an accompaniment
1. Preheat oven to 425*F (220*C). Prepare pastry; set aside. 2. Combine brown sugar, sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt in bowl. Stir in pumpkin puree. Add eggs and heavy cream to the pumpkin mixture; mix well. 3. Pour filling into unbaked pie crust (see hint). Bake pie in the middle of oven for 15 minutes; reduce oven temperature to 350*F (180*C) and bake for 45 minutes longer, or until knife inserted in center comes out clean. Cool completely. Keep refrigerated. 4. Serve with a dollop of sweetened whipped cream, if desired.
Makes 8 servings.
Hint: To help prevent the pie crust from becoming soggy in a custard-style pie, carefully break one of the recipe's eggs into unbaked pie crust, swish it around to cover entire surface with egg white and then pour the egg out into your mixing bowl for the filling.
*Small, immature pumpkins provide the most flavor. Pumpkins smaller in size are more tender and less stringy than the larger variety. Select pumpkins anywhere between five to eight pounds.
10-15-05, 03:10 PM Sarai Thanks, DG! I think I'll get a separate pumpkin for the pie. Is it too soon to make jack-o-lanterns, in your opinion, or should I wait another week or two?
(I've got a lot of work to do this weekend, which means I'm dying to waste time. Can I procrastinate in the name of tradition this weekend, or do I have to wait a week? Smile )
10-15-05, 03:14 PM Sherasi I have been seeing Jack-o-lanterns around the town now. Smile
10-15-05, 03:17 PM Sarai Hmm... so it is jack-o-lantern season! They won't become wilted and ugly by Halloween, then? Okay, off I go to the store!...
(waits for reassurance)
10-15-05, 03:34 PM DorianGreyed I would wait a few days, but if you don't, maybe storing it in your refrigerator at night would give it a longer life.
10-15-05, 03:47 PM Sherasi Of course, you could get a fake cool one until you can put out your lovely home-made one. Smile
10-15-05, 03:49 PM Sarai
quote: Originally posted by DorianGreyed: I would wait a few days, but if you don't, maybe storing it in your refrigerator at night would give it a longer life.
Party pooper! Well, okay, I'll wait a week. I guess this means I have to get to work on what I'm actually supposed to be doing this weekend. But next weekend: procrastination-city! Thanks, DG and Sherasi! Smile
10-15-05, 04:28 PM Professor A couple of tips on scooping out the guts of the pumpkin:
1. When you cut the circular opening in the top, bevel the knife so the tip points toward the pumpkin's center rather than straight down toward the table. Then the lid will stay put and not fall through the hole.
2. You can use an ordinary spoon, but a large serving spoon or other long-handled utensil is better for eviscerating a large pumpkin.
Don't forget to wash, salt, and roast the seeds in a conventional oven or toaster-oven. Mmmm. It's fairly easy to separate the seeds from the pulp because they usually float in water.
Happy carving! Smile
10-16-05, 02:58 AM DvdGStwrt Fresh Pumpkin Pie:
Take one medium sized pumpkin (about 10 pounds)
Cut open remove seeds, cut the rest into decent sixed chunks that will fit in a deep pot. Take out the steamer tray (you know one of those nifty metal "scale" gadgets that has holes and fans out to sit about 1/2 to a full inch above the bottom of the pot.
fill with about 1/2 to 1 inch water. Put in the pumpkin with the skin side up (concavity causes water to collect in the shell - don't want that) Cover with a lid (personally I have a half stone that sheered of flat on one end, rounded on the other - I place that on the lid to help hold in the steam) Steam until a fork stuck into the meat of the pumpkin goes in smoothly.
Turn of the stove, Take the pumpkin out, set in a drainer, let it cool to the touch.
scrape out the meat, toss the shell - Then use a mixer (food processor? nah, you don't need one of those Wink) to beat it into a pulp (squash if you will Wink)
2 cups of pumpkin per pie. You should end up with around 3-4 pies out of a pumpkin, depending on size of pie crust.
10-16-05, 09:25 AM DorianGreyed When saving a carved pumpkin in the refrigerator, wrapping it in Saran Wrap or something similar will help it last a few days longer. The wrap significantly slows the drying process that the refrigeration causes.
10-16-05, 11:02 AM twinhearts If you spread vaseline on the cuts it will slow down the shrivling(sp) process.
10-17-05, 10:20 AM Georgia85 For best results, pumpkins should usually be carved a few days before Halloween.
Some of the implements you will need:
Magic Marker Long thin bladed boning knife Thin bladed knife for detail work X-Acto knife ice-pick
Now if you're going to carve the pumpkin free-style use your long bladed knife to cut of the pumpkin around the stem, making it large enough to scoop out the guts. If you cut a 6 sided opening, that would be the best. And make sure you sort of angle the knife while you cut so that the top will be cone-shaped. It will help to keep it from sliding once you are ready to replace it. Then you would use your magic marker to draw the design on the side of the pumpkin and the long bladed knife to cut out the sections.
If you want to use a stencil, you can download many from the internet. After you have prepared your pumpkin following the above steps, cut your stencil to fit the side of the pumpkin and tape into place. Then presss your ice pick through the design lines spaced about 1/8 inch apart. Very detailed areas will need closer punctures. When you are doing this, you don't need to punch all the way through the pumpkin wall, just enough to have a guide to use as you get ready to carve. When you have finished, use your long blade knife to saw into the pattern hole. Actually a pumpkin saw is better and they come in kits you should be able to find at any grocery store or drug store (in the halloween section) Once you have the basic outline cut out you can use an X-Acto knife or small paring knife to go back and high-light the more intricate parts of it.
I do not recommend lighting a carved pumpkin with a candle. There have been many incidents of fire from the candle flame igniting the inside of the pumpkin. Instead consider using a pumpkin battery operated light. The "Amazing Rainbow Pumkin Light" is a new product from pumpkinlights.com, runs off of AAA batteries, is multi-colored, and lasts approx 72 hours if running continuously.
Finally, regarding the lifespan of your pumpkin. Carved pumpkins can last weeks or days, depending on the weather. To make a carved pumpkin last longer, slow down the dehydration process. Coat all cut surfaces with vasoline immediately after carving (like twinhearts recommends). Also lightly coat the inside of the pumpkin. This will act as a barrier and help seal in the moisture. Also, if the pumpkin starts to shrivel, soak it in water over-night.
Hope some of these pointers have helped. I love seeing carved pumpkins at halloween but I have resorted to using a realisic looking fake one! Which reminds me, I need to go put it out Big Grin
10-17-05, 11:03 AM clarebear The greatest pumpkin carving experts are the Pumpkin Masters . They sell kits at most stores. This site is full of tips and free patterns. Check it out. Smile
10-17-05, 08:10 PM Professor Here's a site with some truly awesome pumpkin carvings (though probably not considered jack-o-lanterns): The Pumpkin Gutter
10-23-05, 09:58 AM Sarai Okay, I went to the store yesterday and there was a very paultry collection of pumpkins to choose from (which is to be expected, since very few people around here will be making jack-o-lanterns). They were all either very short, squat pumpkins that I can't imagine will work (they sort of were shaped like tires), or else they were the right shape, but green! Can green pumpkins work for jack-o-lanterns? For pie?
10-23-05, 10:36 AM DorianGreyed The Asheville, North Carolina, CItizen-Times has some interesting recipes about pumpkins, and some interesting information about colorful pumpkins. I haven't found any information about cooking green one yet, but I will continue to look.
10-23-05, 11:18 AM DorianGreyed (This first one is a bit unclear to me.)
GREEN PUMPKIN PIE (mock apple)
Cut pumpkin in thin slices. Place in bottom of 9 inch crust. Add brown sugar and spices as for apple pie. Cover with more green pumpkin. Dot with butter. Add 1 teaspoon lemon juice. Top with crust. Bake as for apple pie.
TIP: To dry herbs, wash leaves and place between 2 layers of paper toweling. Place microwave on high and cook for about 1 minute. Test for dryness.
--------
Title: Green Pumpkin Pie Yield: 1 Servings
Ingredients
1 common family paste 4 lb green (unripe) pumpkin 1 c brown sugar 1/3 c hard cider 1 ts butter 1 sm pinch of each or large pinch 1 one: nutmeg, clove, 1 cinnamon
Instructions
Line buttered pie pan with half of the paste. Chill top crust. Heat oven to 425. With large knife cut pumpkin into quarters. Remove seeds. With paring knife scrape outer skin & cut flesh into slices resembling apple slices. Cover bottom of crust with brown sugar & spices, fill with slices & pour cider over, put a tsp. of butter on top & top with crust. Crimp edges of pie & vent top. Bake 15 minutes, then reduce to 350 & bake 35-40 minutes. --------
The book below is avaiable from Amazon, and apparently has a recipe for green pumpkin pie in it.
Price: $13.29 and eligible for FREE Super Saver Shipping on orders over $25. See details. You Save: $6.70 (34%) Availability: Usually ships within 24 hours
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Amazon.com: Editorial Reviews: The Little House Cookbook: Frontier ... ... one hundred recipes, designed for cooks of any age, captures the true pioneer spirit, featuring dishes such as Long Winter Bread and Green Pumpkin Pie, based ...
"But I remembered an Americaine Pioneer recipe for Green Pumpkin Pie that was in Laura Ingalls Wilder's "Little House on the Prairie" books serie, I think that the settlers sometimes had to harvest at unusual times instead of waiting for the Harvest Moon." - http://thingsihate.org/article/325/pumpkins --------
Green Pumpkin Pie
1 small green pumpkin
1 cup brown sugar
1 pinch each: powdered nutmeg, cloves, cinnamon
1 cup hard apple cider (or 3 tblsp. frozen cider concentrate)
1 tsp. butter or margarine
enough pie dough for 9 inch covered pie
The trickiest part of this recipe is finding an unripe pumpkin. If you can manage that, preheat your oven to 425 degrees F and line a 9 inch buttered pie pan with half the pie dough. Cut pumpkin lengthwise into quarters. Remove seeds, scrape off outer skin, and cut each quarter into thin, crosswise slices. Sprinkle brown sugar and spices evenly over bottom of pie crust, layer in pumpkin slices, pour cider over all, add pat of butter, and top with remaining dough. Crimp the edges of the pie and vent the top. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 and continue baking another 35-40 minutes until nicely browned. (Hint: The finished product tastes something like apple pie.) -------- The Little House book that mentions green pumpkin pie is The Long Winter, but I don't think it has the recipe in it.
10-23-05, 11:21 AM Sarai Thanks, Dorian!
Well, I'm going to try my luck. I suspect that these pumpkins are not fully ripe and also that they're a different type than the ones found in the US, so I'm a little uneasy about both the pie and the jack-o-lanterns, but I figure, it won't kill me to try! We'll see what happens!
Thanks! Smile
10-23-05, 11:24 AM DorianGreyed "...but I figure, it won't kill me to try!"
Please let us know one way or the other.
10-30-05, 12:17 PM Sarai Update: well, in a last-ditch effort, I went to Wal-Mart. It's out of the way, but it paid off! I was so excited - not only did I find orange Halloween pumpkins, but I also found Skippy peanut butter, which even Wal-Mart doesn't regularly carry. Skippy AND Halloween Pumpkins? I ran around Wal-Mart feeling extra-Gringa. Big Grin
The pumpkin carving? A success. My family is Mexican, so this was a first for everyone except me, and we had a blast.
Pumpkin pie? Also a success! Woo hoo! DG, your recipe was great! I don't have a steamer, but we rigged one up by putting a small metal bowl and the bottom of a large pot and then putting a bit of water at the bottom of the pot. The bowl was just big enough that I could put chunks of pumpkin in the pot without them touching the water.
We still have pumpkin remaining (I only made one pie, just in case it didn't turn out), so I'll be baking a couple more pies for my in-laws.
Thanks, everyone! Smile
10-30-05, 12:54 PM DorianGreyed "I don't have a steamer, but we rigged one up by putting a small metal bowl and the bottom of a large pot and then putting a bit of water at the bottom of the pot."
Steamers are cheap, and some are part of a 4 piece set (pot, 2 inserts , and a lid) that can also be used to cook pasta and easily remove it from the boiling water. Cold or even frozen rice can be reconstituted easily in a steamer, but the rice needs to be in a bowl inside the steamer insert. You can also use a metal colander, some wire (a coat hanger?), and a pot whose diameter is just a bit larger than the diameter of the colender.
