The Pumpkin Guts you can render from the insides of several pumpkins, is far superior than the stuff that has preservatives added. I prefer my food to taste as pure as possible without artificial add-ins. I think it is easier on our bodies to avoid the artificial.
To render Pumpkin Guts you need a large heavy pot such as cast iron that can withstand long periods of heat at a constant temperature. I grind the guts from the butchered pumpkin. I use a coarse grind. Then I put 1/4-inch of water into my pot. I gradually add a cup or two of the ground seeds to the pot. I turn the heat on to super low. As the guts start melting I add more. I do not want to cook the guts, just melt it to a liquid state. It takes a lot of time to render pumpkin guts, but the finished product is wonderful.
When my pot is full of the melted guts, I strain it through a fine sieve to collect all the tiny bits of seeds that are formed during the melting process. I save the left over seeds, as they are called, for use in some things I make. Or I mix them with peanut butter and beef suet for the birds. I pour the guts into pans or other containers.
This freezes well and keeps in the refrigerator for several weeks. I season my cast iron pots and pans with pumpkin guts. I feel that using margarine or some other fake fat in place of pumkin guts is equivalent to trying to make someone believe that pigs can fly.
