If you’re planning to pick out a jack-o’-lantern-worthy pumpkin at the Tower Grove Farmers’ Market this weekend, you might be tempted to walk on by the folks at the Double Star Farms stand. The farm’s pumpkins are awfully cute, but they sure are tiny. That’s because they’re pie pumpkins, too tiny for carving, but perfect for – what else – pie.
Pie pumpkins are much smaller than their carving brethren, usually are slightly darker in color and have a much denser texture. They also lack that enormous hollow space in the middle that makes an ideal scary face on Halloween night. Choose some of the smaller offerings from Double Star, which will be on hand at both the extended dates for the Tower Grove market, since they tend to have a more robust flavor. Also, look for pumpkins that are of a similar size to make sure they roast at about the same pace.
You’ll need to halve the pumpkins and scoop out any stringy parts and seeds (save those guys for roasting later). Then roast them, cut side down, in a 350-degree oven for about an hour or until easily pierced by a fork. If you’ve cooked them long enough, the flesh should easily separate from the skin. Then, give it a quick whirl in the food processor. The hardest part will be deciding what to do with that deep orange pumpkin purée? Pie? Quick Bread? Muffins? Don’t worry, all will be delicious.
– Shannon Parker
This article appears in Oct 1-31, 2010.