What I coveted most was the seeds. I love pumpkin seeds, especially sprinkled on salads or toasted with a little salt and seasoning. Last year when I went to buy some at the grocery store, I discovered that all of the pumpkin seeds were imported from China. This was the case at all of the stores I visited. What? You mean we don't produce any pumpkin seeds here? I'll never understand food politics. Anyway, pumpkin seeds are so good (and good for you) that it was worth the effort to harvest them.
After separating the seeds from the stringy pulp, I spread them on my favorite magnum cookie sheet lined with foil that I sprayed with non-stick oil. Then, with a little seasoning salt and garlic powder, the seeds were roasted in the oven at 325 degrees for about 25 minutes, turning them every ten minutes. Oh, did they smell good! Just how autumn should smell, like wood and smokey leaves, and apple goody in the oven.
These two small-ish pumpkins didn't give me a lot of seeds, but if you want to make it a family project and get many hand involved, you could harvest a decent amount.
Pumpkin seeds are versatile and can be done as a sweet as well as savory. About 1/2 teaspoon of cinnamon for four cups of seeds, with a tiny bit of salt to accentuate the sweetness of the cinnamon, is all you need.
And don't worry about the rest of the pumpkin, it didn't go to waste! It's processed and in the freezer. We'll be eating some of it for "breakfast supper" when I make...
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
2 tablespoons vegetable oil
2 tablespoons vinegar
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with syrup or powdered sugar.