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In Praise of Pumpkins

click any of the photos below to start the slideshow

Pumpkin crafts and recipes

Photographs by
Roo Way
Add a seasonal twist to your Sunday morning with our pumpkin pancakes with cinnamon-sugar mascarpone.
Not reserved for December’s yuletide greetings, wreath-making is just as well-suited for the colorful fruits of the autumn garden. Hang a harvest wreath, like this one made from a moss-covered form and small groupings of ornamental gourds in varying shapes, on the front door or use to dress up alfresco fêtes.
Offering instant street cred here in Charleston, monogrammed pumpkins are easy enough to achieve: first, print off letter templates (find them at www.charlestonhomemag.com) in a font and size that suits your gourds (we used Valenciano pumpkins). Adhere template and, with a sharp pencil or pen, trace the exterior. Then, simply remove the template and fill in the letters using acrylic paint.
Ready to greet pint-sized trick-or-treaters? Spin a stringy web across a sizeable pumpkin (how-to on page 152), add an assortment of small ornamental gourds, and draw a spine-chilling crowd of creatures, fashioned from Sculpey and painted with acrylic paint.
Our pumpkin soup is a warm, vibrant start to supper, particularly when served with a round of sage crostini topped with fresh goat cheese.
Popular party nibbles or a thoughtful hostess gift, cayenne-roasted pumpkin seeds make for a delicious—and addictive—autumn snack, while our pumpkin-walnut bread pudding is topped with a sweet orange glaze for an irresistible fall finish.
Using a large sharp knife, cut pumpkin in quarters and remove skin, seeds, and stringy membrane (reserve seeds in a separate container if using for cooking). Cut into equal size pieces and place in a pot with just enough water to cover—cooking in too much liquid will result in watery pulp. Bring to a boil, reduce heat to medium, and cook until tender, about 30 minutes. Strain pumpkin pieces. The cooked pumpkin can be puréed in a food processor or crushed with a potato masher until it’s almost smooth and no large pieces remain. The mashed pulp should be used within a few days of being prepared, but will keep for up to one year in the freezer. If the pulp seems too watery, drain in cheesecloth before using or freezing.
Carve a serve-yourself wine station out of a large Autumn Gold or Jack-o’-Lantern pumpkin for a perfectly practical ice bucket. Accent the cool display with a festive message etched into an array of the smaller La Estrella Calabasa and sugar pumpkins (letter templates available at www.charlestonhomemag.com).