Now that it's fall, you can buy organic pie pumpkins at the grocery store instead of purchasing canned pumpkin puree. If you're trying to buy things that have earth-friendly packaging, go for the whole pumpkin instead of its canned counterpart.
Save a Can, Eat a Whole Pumpkin
You can find instructions to prepare your pumpkin (and a vegan pie recipe) here, but I've also included the instructions below:
Cooking Raw Pumpkins (Or Other Squash)
(To be economical with the energy you use by heating this in the oven, you may want to cook several pumpkins at once and then freeze the excess to use later)
1. Go get an organic pie pumpkin from the store. These are smaller than the jack-o'lantern pumpkins, and they cost about $1.99 at Whole Foods.
2. Cut the pumpkin into at least 4 chunks.
3. Scrap out the guts of the pumpkin and put the seeds on a cookie sheet.
4. Place the pumpkin chunks on the cookie sheet, skin side up, next to the seeds.
5. Heat your oven to 400 F and cook for an hour. If your oven has more than 1 rack in it, you can do this while you are making dinner one night to avoid using extra energy. (Note: If you are cooking the seeds too, make sure you do not overcook them. You may want to open the oven once or twice and stir them around, and remove them from the oven before the hour is up)
6. When you're done, let the pumpkin cool and then discard the skin.
Let's say you wanted to use your pumpkin as a jack-o'lantern first? Follow these guidelines to do so:
1. Cook within 24 hours of carving.
2. Make sure it's below 50 F outside.
3. Check your pumpkin for bugs and wax drippings.
4. When you carve the chunks out of the pumpkin, save those in the fridge.
5. Give your pumpkin a rinse when you bring it inside.
The pros of doing it this way? You get roasted pumpkin seeds too! The con? It's much more work than opening a can.
There are 3 Daily Granola pumpkin recipes in the memories: Pumpkin Pie for Dinner, Pumpkin Waffles, and Pumpkin, Apple, and Potato Curry.