It’s October and I’m watching Halloween Wars. No, I don’t style myself on par with the expert pumpkin carvers, but I’ve created some pulpy ghouls over the years. One of the best tools I’ve seen (and one I need to buy) is the bent wire stylus used by clay sculptors. Currently, I use a strawberry corer to make detail work on the face of pumpkins. But I’m going too far. Most folk want to cut your classic pumpkin without all the hassle. I have a few tips.
Now, the pumpkin I worked with ended up being a monster. Seriously, this thing was at least an inch and a half thick. I could hardly cut it. That being said, ditch those orange plastic pumpkin carving tools they sell at the store. Totally useless. Here’s what you need:
- A bread knife
- A steak knife
- An ice cream scoop
- A bowl to hold all the pulp and seeds
The ice cream scoop is great because the spoon has sides that are vertical (unlike a flat spoon) which makes digging into a pumpkin through a small hole easy. If you have one with a release lever (like the one pictured) then you never get your fingers gunky (although you loose out on all the fun that way).
I typically use the bread knife to cut off the top because I’m going for power, not finesse. Once I get to the face, I switch to the steak knife. Serrated edges are the key. You want to saw through the pumpkin. Nothing is worse than punching in with a standard knife and have the blade trapped by the pumpkin. Literally, you can’t move that thing.
Don’t be afraid to over cut the holes. Generally, they don’t show. Toss everything in a bowl as you go to ease clean up. For the finished “classic” pumpkin, I use one of those battery-operated candles. These are great because you still get the flicker, but without any heat.
There are all these opinions on how to preserve a pumpkin. Mostly, I leave them out. They’re going to rot. Accept it. If I do want to keep one, I stash it in the fridge. This will only work for one pumpkin, and only then if you can make the room.