October is the perfect time of year to take advantage of the abundance of pie pumpkins everywhere. The pumpkins featured in this recipe were grown by Half-Pint in the small pumpkin patch he proudly tended this past summer. If you don’t have pie pumpkins in your garden, don’t worry – farmers’ markets and even grocery stores are well stocked with these nutritious, versatile vegetables. Let’s get started!
Ingredients (Serves 6, or fills 4 pint-size jars)
2 large or 3 small pie pumpkins
2 cups lemon juice
1 cup brown sugar
1 cup white sugar
1 tablespoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Step 1) Cut pumpkins in half, scraping out the insides and saving the seeds for another recipe. Cut halved pumpkins into wedges about 1 inch wide, and peel the wedges with a vegetable peeler (such as you’d use to peel potatoes). Finally, slice the peeled wedges into bite-size pieces approximately 1/2 inch thick.
Step 2) Bring remaining ingredients to a low boil in a large pot, stirring frequently. Add sliced pumpkin and reduce heat. Simmer, covered, for 5 – 10 minutes or until pumpkin is just fork tender. Don’t overcook; you don’t want to accidentally create pumpkin puree!
Step 3) Spiced Pumpkin may be enjoyed in serving bowls “as is,” perhaps topped with a scoop of vanilla ice cream or a dollop of whipping cream. Delicious!
To make a Spiced Pumpkin Crisp, use a slotted spoon to transfer pumpkin (without most of the liquid) to a greased baking dish. Follow the directions given here to top the Spiced Pumpkin with crumble topping and bake.
To can your Spiced Pumpkin, follow the directions given here. You’ll be able to enjoy the flavors of autumn well into the cold winter months!