Pumpkin Carving

It’s impossible to celebrate Halloween without carving pumpkins. Here are some
tips for making this illuminating occasion even more fun and tidier.

Buying the pumpkins

If you want your jack-o’-lanterns to have a distinctive look, purchase pumpkins that already have character—short and stout, tall and slim, lopsided or bumpy-skinned. These features give your pumpkin a personality even before you start carving it.

Plan ahead

Plan ahead and carve your pumpkins a day or two before Halloween. Keep them in a cool place, such as a garage or outdoor shed, until ready to light.

Have a pumpkin-carving party

Invite some family and friends, kids and adults, over to carve pumpkins. You can share ideas, have some laughs and marvel at how creative some folks can be.

Get organized and be safe

Pumpkin carving is fun, but it can be messy. Before you start, line a large work table with newspaper. Set out your tools for carving and scooping, a bowl of water to hold the seeds (see below), paper and pencils for creating designs and pens for drawing on the pumpkin. When the carving starts, an adult needs to be there to supervise and help kids when using carving tools.

Hollowing out the pumpkin

When cutting out the lid, angle the cut inwards to form a natural ledge for it to rest on. Hands are the best tools for removing the seeds, while a long metal spoon is best for scraping out the stringy bits on the inner walls. Use a paper towel to pat the outside of the pumpkin dry before drawing the design and carving.

Creating a design

If you’re not a carving expert, first draw out your idea on a piece of paper. If you can’t think of one, check the Internet for design ideas by entering “Halloween pumpkin designs” in the search bar. Once you have a design you like, draw it on the pumpkin and then cut out the pieces to bring it to life.

Lighting up the pumpkin

Use short, votive-style candles secured in a heatproof dish or metal jar lid that rests evenly on the bottom of the pumpkin.

Roasting pumpkin seeds

Clean the seeds in cold water, removing any stringy bits. Pat dry, measure and place them in a bowl. For each 1 cup (250 mL) of seeds, mix in 1 Tbsp (15 mL) of vegetable oil and ¼ tsp (1 mL) salt, or to taste. If desired, add spices, such as Cajun spice or curry powder. Spread the seeds out in a single layer on baking sheets lined with parchment paper; roast at 350°F (180°C) for 15 to 20 minutes, or until nicely toasted.

 

Excerpted from Everyone Can Cook for Celebrations by Eric Akis.

Published by Whitecap Books Ltd. (Copyright 2009.)
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