Have a "Spooktacular" Time

Fall is here and that means it's time to cover your house in fake spider webs, burn your pumpkin spice candle you have been saving all year and sharpen your carving knives! To get you geared up I am going to go over all things pumpkin!

First of all you need to get a pumpkin! You can do this at a local pumpkin patch or just grab one from the grocery store. They range from all different colors and sizes.

Here are some tips in choosing the perfect pumpkin:

-Carefully examine the pumpkin. You don't want any cracks, splits or soft spots. The shell should be hard and not dent or scratch easily.

-Medium pumpkins are best for carving. Small pumpkins are better for cooking.

Once you have your pumpkin, keep it in a cool, dark area until you are ready to carve. If you choose not to carve your pumpkin, it can last through Thanksgiving. However, once you carve your pumpkin, it will only last less than a week or two. To expand the life of your carved creation, apply a light coating of petroleum jelly on the cuts.

To carve your pumpkin, cut open the top and clean out all the "pumpkin brains." You want the inside walls about an inch thick. Choose your design and draw it on the outside of the pumpkin with pencil. Use a pumpkin carving knife to cut out the design.

You can also paint or decorate your pumpkin in other ways, if you want it to last longer. Follow this link for fun ideas: Pumpkin Carving Ideas

Use every part of your pumpkin! You can use pumpkin in bread, waffles, pancakes, soups, lasagna, pie, etc. Search for recipes that inspire you.

A common use of the pumpkin guts is roasting the seeds. Here is all the info you need to make a yummy snack:

1. Do a mediocre job of separating the goo and guts from the actual seeds. Don’t rinse them or they won’t taste as good.

2. Add salt to the seeds. I suggest 1 teaspoon for every 2 cups of seeds.

3. Add the melted butter. I use 1 tablespoon.

4. Mix the salt (and/or seasonings), melted butter and seeds and then spread them on the baking sheet.

5. Roast them at 300 degrees for about 30 minutes. Stir them halfway through.

6. Take them out and eat them.

Pumpkin Seed Seasoning Ideas:

Sweet and Spicy: quarter cup sugar, 1 teaspoon salt and half teaspoon cayenne pepper. Curry: 1 tablespoon curry powder, 1 teaspoon salt

Spicy Garlic: 1 tablespoon garlic powder, 1 teaspoon salt, half teaspoon cayenne pepper

Southwest: 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon salt, half teaspoon cayenne pepper

Pumpkin Seed Eating Facts:

1. Some types of pumpkin seeds have less husk than others.

2. You can eat the whole seed, husk and all. Don’t worry.

3. 50 grams of seeds has 5 grams of dietary fiber. That will keep you regular.

4. Pumpkin seeds are also said to be good for Gout, Prostate Health and are supposedly an aphrodesiac.

5. Both German and Bulgarian folk medicines say that eating pumpkin seeds prevents impotence.

6. Roasted pumpkin seeds will keep for about a week in the fridge.