It’s true that the National Center for Home Food preservation says do NOT jar homemade pumpkin. They say to freeze chunks of it, then puree it when ready.

Second, it IS safe to eat a Jack-o-lantern according to the University of Nebraska. I’ve done it and they taste fine in baked goods.

Our daughter has gotten a lot of learning out of it already – planting, sprouting, mulching, watering, and we measured the growth through the summer.

I’m planning to use it (and the others, if they are ready) in our fall family photo as well!

We’ll decorate it (but not cut it – we’ll draw on it ) and then bake it and freeze lots of pumpkin for muffins, quick breads, biscuits, soups, etc.! I’ll have to try your roasted seed recipe – sounds great!

Finally, any remaining peel or pulp will go to our hens! Not bad for one pumpkin from a ten cent packet!

So… mine are all small pumpkins. They haven’t been sprayed. Can I cook them all, or is there something I need to know about a special type/kind? Oh, I do hope I can cook them!

Yes, you will want to remove the seeds and pulp before cooking the pumpkin. You can dry the seeds out on a cookie sheet for 48 hours before following the sugared pumpkin seed recipe.

Enjoy!

I made pumpkin butter the other day myself but cheated and used canned pumpkin. *blush* Next time I’ll definitely follow your lead and buy a pretty little fresh one!

xoxoxo

Rapunzel