- Hide menu
I feel sort of bad here… am I being dis-loyal? I mean we still have pears on the tree, patiently waiting to be harvested tomorrow, and already I have pushed them aside, making room for my Autumn time love… the PUMPKIN! I am a sucker for pumpkins of all shapes and sizes. But when it comes to using pumpkins in my raw recipes, I prefer sugar pie pumpkins. The skin is very thin which makes it easier to peel (I use a potato peeler), and the flesh is sweeter.
Not only do I LOVE the taste of pumpkins, but I love to decorate with them. They instantly bring warmth and add a splash of color to any room. It is okay to display pumpkins a few weeks indoors before you use them in your recipes. However inside a home is too warm for long-term storage. You should never place a pumpkin directly on a wooden table top or on carpet. It can soften on the blossom end and weep pumpkin juice. Even if it doesn’t weep, the moisture can damage wooden surfaces. So be sure to choose a hard nonporous surface so your pumpkin doesn’t age prematurely or damage something. Ideally put a cloth or a circle of cardboard between the pumpkin and the surface you are displaying it on.
It’s easy to get excited over the REALLY big pumpkins that are piled up outside the local grocery store. Don’t use these for your recipes! They don’t taste very good! They are called Jack-O-Lantern pumpkins and were bred to have upright straight walls, to be hollow, and to stand up to being carved. They were not bred for eating.
Now, just in case you are not able to get your hands on a real pumpkin due to where you live or the time of year, you can always use canned pumpkin puree for this recipe. It won’t be raw but it still tastes good and has nutritional value to it. Just be sure to buy organic and always read the label making sure they didn’t add other ingredients to the puree. You want pure pumpkin!
If on the other hand, if you have the blessed opportunity to use fresh pumpkin, you can make your own raw pumpkin puree easily.
How to make raw pumpkin puree: