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Episode 10 : Pumpkin Racing

There's nothing unusual about growing, carving, or eating pumpkins. But in Windsor, Nova Scotia they grow 'em big, carve 'em out, climb inside and then paddle them across a lake. Bob's challenge is to transform a 500-pound pumpkin into a sea worthy vessel, then whip himself into shape so that he can paddle with the best. It would be bad form to waste any of the gorgeous gourd, so along the way, Bob learns to cook with his pumpkin cuttings. To add to the challenge, it’s a costume regatta, so bob must dress for the occasion. It’s a real Cinderella story!

Recipe:

Recipes courtesy of Andrew Dill, "The Pumpkin Chef" of Windsor, Nova Scotia.

Spiced Pumpkin Seeds

Prep time: 5 minutes
Roast time: 25 minutes or until the seeds are crispy
Makes 1½ cups

Ingredients:
Seeds of a pumpkin (1 pumpkin yields about 1-2 cups of seeds)
1½ tablespoons of olive oil
¼ teaspoon of garlic powder
¼ teaspoon of cayenne pepper
¼ teaspoon of smoked paprika
¼ teaspoon of dehydrated onion
¼ teaspoon of allspice
¼ teaspoon of freshly ground black pepper
½ teaspoon of salt

Directions:
1. Preheat the oven to 350°F / 180°C.
2. Rinse the pumpkin seeds well and remove all the pumpkin pulp. Pat dry.
3. In a bowl, combine everything and toss well.
4. Spread the pumpkin seeds on a lined (for easy cleanup) lipped baking sheet. Make sure they're laid out flat and not on top of each other.

Pumpkin Spice Seed Brittle

Ingredients:
cup of white sugar
Toasted, spiced pumpkin seeds of one pumpkin

Directions:
1. Follow recipe for spiced pumpkin seeds above.
2. Add white sugar to a small pot over medium heat.
3. Stir constantly until it melts and turns light brown, approximately 3-5 minutes.
4. Stir in spiced pumpkin seeds and spread on parchment paper or a cookie sheet.
5. Let cool, then break into pieces.

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