For many, the autumn season would not be complete without digging into a big ol’pumpkin with a carving knife. Whether you prefer to carve a spooky image in time for Halloween or transform your pumpkin into one of your favorite cartoon characters, creating jack- o’-lanterns has been a symbol of October for centuries. But just when and where did the idea to cut open a pumpkin and insert an illumination begin?
The tradition of carving faces into fruits and vegetables began with the Celtic holiday of Samhain (also known as All Hallows’ Eve), which celebrated the end of the harvest season and the start of winter. The Celts believed evil spirits lurked in the shadows surrounding their late harvest season bonfires and wanted light to guide their paths to and from the fires. They decided to cut visages onto large turnips, hollow out the insides and insert candles to stave off the spirits and lead the way. Similarly, the Irish used turnips, potatoes, and other root vegetables. They dubbed their creations jack- o’-lanterns after a legend about an Irish farmer named Stingy Jack who made a deal with the devil that left him wandering the planet for eternity. The Irish believed cutting demonic faces into the root vegetables would scare Jack away.
Pumpkins, a type of squash that is actually a fruit, became the go-to piece of produce for carving when immigrants settled in North America in the 1600s, because they were plentiful, larger, and easier to cut. Over time in America, the tradition has become associated with Halloween, with people young and old alike using a variety of tools and techniques from kitchen knives and electric knives to lasers and even 3D printing to create simple faces or more elaborate designs.
Whether you are a jack- o’-lantern novice or have been cutting pumpkins since childhood, there are myriad ways to master the art of pumpkin carving. Stencils and templates, pattern books, and etching tools are readily available to assist amateurs and steadfast carvers with intricate designs.
You will want to begin with choosing the perfect pumpkin. Note the size, shape, sturdiness, and coloring. A medium-sized pumpkin weighing about seven to ten pounds is ideal, or just choose one large enough to carve the design you want. A good carving pumpkin should also feel sturdy and sound hollow when you tap it. Avoid picking a pumpkin that has scratches, bruises, indents, or dark spots, as well as one with a stem that is dry and brown. The stem should be green but remember to hold the pumpkin from the bottom and not by the stem.
The proper tools and safety measures are also important. Store-bought pumpkin carving kits typically include basic materials like carving saws or paring knives, a scoop, a poking device, and suggested patterns, or, depending on how adventurous you are, you can create your own design. Remember carving, even with plastic utensils, can be dangerous, so make sure your pumpkin is stable and not wobbly before you begin, cut away from your body, be mindful of where your other hand is, and do not rush the process.
When carving at home, prepare for mess. However, do not discard the pumpkin’s insides or seeds. They can be set aside for additional uses (see recipes). Gently carve out the top and scoop out the flesh and seeds.
Etch your design, using a stencil, pattern, or your imagination. Here is where you can really show off your creative side. You can make the face of a cat, ghost, witch or zombie, or you can think outside of the box. The internet is chock full of inspiration, whether you wish to make your jack- o’-lantern cute, creepy, or funny. Consider your favorite movie /cartoon character, your favorite phrase, or your favorite activity and incorporate that into your design. Are you a gardener? You can transform your pumpkins into planters, table centerpieces, or birdhouses. Love astronomy? Cut out your favorite constellation. A wine enthusiast? How about carving your pumpkin into a drink holder for your Halloween bash? An oversized hole for the mouth of your pumpkin face can also be a fun way to play a bean bag toss game at your party, or add smaller holes at the top for lollipop hair and let the little ones pick out one of the sweet treats.
You can also add extras, such as paint or glitter, to make your masterpiece stand out, or place glass marbles in carved holes and a candle inside for a glowing effect. Have some old cookie cutters? Hammer them into the sides of your pumpkin to create the shape.
Carving should take place no more than two days before you want the jack- o’-lanterns displayed to avoid mold buildup. As far as letting your design shine, flameless options are safest, such as battery-operated LED candles or glow sticks. If you choose a candle, go with a small one like a tea light or a votive and never leave the jack- o’-lantern unattended.
Whether it is your first time or 50th time, carving pumpkins is a fun way to celebrate the season and make memories with the family.
So now that you are all done with the carving, what can you do with the remains? Plenty. Here are some ideas for the seeds and flesh:
Seeds: Pumpkin seeds are packed with vitamins and minerals. You can roast them with a little olive oil at 350 degrees for 20 to 30 minutes. The roasted seeds can be eaten plain, or you can use them in soups, salads, baked goods, homemade granola, or homemade hummus.
Flesh/insides: Depending on your mood, pumpkin “guts” can also be repurposed, in a variety of ways. The pumpkin flesh is also rich in nutrients and can be consumed by blending them into oatmeal, pancake batter, soup, hummus, or smoothies, though the leftover insides from larger pumpkins that you carve are not recommended for pies. You can also make a DIY face mask using the flesh. Do not want to be bothered with the pumpkin guts? Either compost them or feed them to the wildlife instead of tossing them in the garbage can.
ROASTED PUMPKIN SEED HUMMUS
Classic hummus gets a twist by adding blended roasted pumpkin seeds instead of tahini.
Ingredients:
- 1 cup roasted pumpkin seeds
- 2 cups chickpeas, drained
- 3 tablespoon lemon juice
- 2-5 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon smoked paprika, optional
- ½ cup extra virgin olive oil, plus more for drizzling
Directions:
Roast pumpkin seeds. Mix a cup of seeds with a teaspoon of olive oil and roast in the oven preheated to 350 degrees for 12-20 minutes. Toss them occasionally every 5 minutes and keep a close eye on them. Place the roasted pumpkin seeds in a food processor and blitz until they form a paste, about 5 minutes. Scrape down the sides, as needed.
Add the chickpeas, lemon juice, garlic, salt and smoked paprika (if using). Blend until the chickpeas are broken up. With the food processor still on, slowly stream in the oil. Blend until smooth. If desired, blend in water (1 tablespoon of water at a time) if you prefer a thinner hummus.
Pumpkin Gut Chocolate Chip Muffins
Ingredients:
- 1 tablespoon clarified butter (ghee)
- 1 ¾ cups pumpkin guts
- 1 ½ cups brown sugar
- ½ cup butter, cubed and at room temperature
- 3 eggs
- 4 cups all-purpose flour, divided
- 2 tablespoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups miniature semisweet chocolate chips
Directions:
Preheat oven to 350 degrees. Grease a 12-cup muffin tin with clarified butter. Separate the seeds from the stringy pumpkin guts. Place guts into a blender or food processor; pulse until pureed. Mix brown sugar and butter together in a bowl until combined. Add pumpkin puree and eggs; whisk until well blended. Sift 3 cups flour, baking powder, cinnamon, nutmeg, and salt together in a bowl. Add flour mixture to pumpkin mixture and stir until absorbed. Add as much of the remaining 1 cup flour as needed to create a batter that is moist but thick enough to stand a spoon in. Stir in chocolate chips. Divide batter evenly between the 12 muffin cups. Bake in the preheated oven until a toothpick poked into the center comes out clean, 20 to 25 minutes.
Mexican-Spiced Pumpkin Seeds
Mexican-spiced pumpkin seeds provide a nice alternative to the sweet/salty standard.
Ingredients:
- Cooking spray
- 2 cups pumpkin seeds
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- 1 pinch dried oregano, or to taste
Directions:
Prehe
at oven to 350 degrees. Line a baking sheet with aluminum foil. Spray with cooking spray. Spread pumpkin seeds onto the prepared baking sheet. Sprinkle with salt, cumin, chili powder, cayenne pepper, and oregano. Toss to coat evenly. Bake seeds in the preheated oven for 5 minutes. Stir seeds. Return to oven and bake until seeds are toasted, about 15 more minutes.