It’s pumpkin time!
In Karachi we can’t find canned pumpkin so we bake our own. Vegetables are sold at outdoor stands and if you ask your subzi wallah (vegetable man) for a mitah kudoo (pumpkin) he’ll usually have one for you the next day. You can buy a piece or the whole thing.
If it’s a whole pumpkin, cut it in half, scoop the seeds and strings out (set aside for use later), place each half of the pumpkin with skin side up (pumpkin side down) on a cookie sheet and bake at 350 degrees for 1 to 2 hours. It really depends on the size of the pumpkin. I baked a 10-pound pumpkin last week and it took longer. You’ll know it’s done when it is easily pierced by a knife.
Remove from the oven and allow it to cool. Then scoop the flesh away from the skin and freeze in 2-cup portions for use in pies and pumpkin bar recipes.
Pumpkin Seeds: For a crunchy snack, separate the seeds from the stringy bits, rinse them off and let them dry while the pumpkin is baking. Then toss them in a bit of oil and salt and bake them on a cookie sheet in a 325 degree oven, stirring occasionally until they’re lightly browned and crunchy.