Let's Cook a Big Fresh Pumpkin!

A fun part of the fall season is purchasing big fresh pumpkins! I always look forward to cooking at least one every year. Here is how I prepare my pumpkin!

To prepare my pumpkin, I need:

large pumpkin

pressure cooker

trivet

1 cup water

sharp knife

tongs

2 large plates

fork

big spoon

freezer containers

1 quart saucepan

colander

1. Place 1 cup water in the bottom of the pressure cooker. Add a trivet.

2. Cut the pumpkin into big chunky pieces. Discard the top and the bottom pieces. Set the seeds aside.

3. Add pumpkin pieces to the pressure cooker.

1. Pressure cook the pumpkin for 10 minutes until fork tender and the skin pulls away.

2. Discard the skins. On a plate, smash the cooked pumpkin with a fork. Repeat the process with remaining pumpkin pieces, adding more water if necessary.

3. Place cooked pumpkin into freezer containers to freeze until ready to use.

1. Rinse the pumpkin seeds well in a colander, removing any pulp.

2. Place the seeds in water in a saucepan. Bring to a boil and boil for 10 minutes. Drain well and dry the seeds.

3. Preheat the oven to 325 degrees F.

4. Place seeds on a baking sheet. Spray with cooking spray. Season with any flavor seasoning that you enjoy. I used barbecue seasoning. Stir the seeds and spread evenly on the baking sheet.

Bake at 325 degrees F. for 20 minutes or until crispy and lightly browned.

My husband's favorite dessert is my Crunchy Pumpkin Pudding made with my freshly cooked pumpkin! Here is the recipe. Enjoy it!

Crunchy Pumpkin Pudding

2 cups cooked pumpkin

3/4 cup milk

6 tablespoons butter, melted

3 eggs, beaten

1/2 teaspoon vanilla extract

3/4 cup sugar

3 tablespoons flour

1/2 teaspoon cinnamon

1/8 teaspoon cloves

1/8 teaspoon nutmeg

Topping

1 cup vanilla wafer crumbs

1/2 cup finely chopped pecans

1/2 cup packed brown sugar

1/4 cup melted butter

1. Preheat oven to 375 degrees F.

2. Spray a 2-quart casserole dish with cooking spray.

3. In a large bowl, combine pumpkin, milk, butter, eggs and vanilla; mix well. In a small bowl, combine dry ingredients. Add to pumpkin mixture; mix well. Transfer to casserole dish.

4. Bake at 375 degrees F. for 45 minutes or until almost set.

5. Meanwhile, combine topping ingredients in a small bowl. Sprinkle over pumpkin.

6. Bake, uncovered, 12 to 15 minutes or until heated through.