Creative things to do with a pumpkin?
Thursday, May 6th, 2010 at
12:01 pm
So i bought this pumpkin and now it just sits there. I wonder what to do with it. How much pumpkin do i need for a pie and is it very hard to accomplish? I know the seeds are edible, but how exactly would i roast them? Just trying to get into the halloween/fall spirit on a saturday evening…
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Take out all of the pulp and seeds in the pumpkin. Then cut out shapes on it for eyes, mouth, and nose or paint them on.
For the pumpkin seeds you clean off all the pulp, spread them in a single layer on a cookie sheet, salt them, and bake them in the oven until they are toasty.
Make the pumpkin into a jack-o-lantern!
my family buys sugar pumpkins/acorn squash, and we stuff them, like you would stuff a turkey.
It’s a nice alternative to butternut squash, and a neat way to make stuffing for vegetarians at your table.
I can’t help you in terms of the pie… we use canned pumpkin for that.
Clean and dry the seeds and roast them on a pan sprinkled with kosher or sea salt.
To make pumpkin pie you really need what are actually called pie pumpkins. They are smaller than the ones we typically use to decorate for autumn. You clean them out then roast them in the oven and scrape out the flesh. This makes a pie with a strong flavor and it will be somewhat fibrous. Some people don’t care for pie made from fresh pumpkin.
If you like flowers you can hollow out a pumpkin, put in a little bit of potting soil, and plant a mum in there. Before the ground freezes, plant the whole thing outside (burying the pumpkin). The pumpkin will fertilize the mum and next year you will have a beautiful mum. Depending on where you live it may come up as early as July and start trying to bloom. If you pluck off the buds until late September it will be very full and beautiful.
We don’t care for fresh pumpkin. The jack o’ lanterns, after they’ve done their duty on H’ween night go out on the road in pieces…the rental horses like them very much. We’ve also used them for dry flower arrangement holders.
drop it from a high building.
yes I agree, watching it splatter from a few stories sounds like good entertainment
PUMPKIN BREAD PUDDING
1 c. sugar
2 tbsp. butter, melted
1 1/2 c. milk
3/4 c. raisins
6 slices bread, crumbled
1/2 tsp. vanilla
3 eggs
1 3/4 c. mashed, cooked or canned pumpkin
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/8 tsp. nutmeg
1 can evaporated milk
1/2 c. chopped nuts (optional)
Whipped topping (optional)
Stir together sugar and butter. Add milk, bread and vanilla. Beat in eggs. Stir in pumpkin, raisins and spices. Gradually stir in evaporated milk until well blended. Pour into greased 8x12x2 inch pan. Sprinkle with pecans. Place in pan on oven rack, fill pan with hot water and bake in 350 degree oven for 50 minutes.
Increase temperature to 425 degrees and bake 10 minutes longer or until pudding is rich golden color and knife inserted in center comes out clean. Cut in squares and serve warm or cold with topping.
PUMPKIN MUFFINS
3 1/3 c. flour
2 tsp. baking soda
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger
Mix dry ingredients and add:
1 c. oil
4 eggs
2/3 c. water
2 c. pumpkin
Preheat oven to 350F degrees.
Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess.
Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.
GINGERED PUMPKIN SOUP
2 cups pumpkin, cooked
3 cups chicken broth
3 tablespoons butter
1 cup light cream
1 medium onion, diced
1 medium apple, diced
1 teaspoon ground ginger
1/2 teaspoon salt
Melt butter in a heavy saucepan. Sauté onion and apple until tender. Stir in pumpkin, broth and spices. Remove from heat.
Process or blend until smooth. Return to saucepan and stir in cream.
Heat through and serve.
THE BEST PUMPKIN PUDDING
1 cup pumpkin (canned)
2/3 milk
1 package vanilla instant pudding
1 teaspoon nutmeg
1 tablespoon cinnamon
2 cups Cool Whip
graham crackers (to crumble on top)
Combine pumpkin, milk, vanilla, and instant pudding together in a bowl.
Add the nutmeg, cinnamon, and fold in the Cool Whip.
Sprinkle the crumbled graham crackers on top.
PUMPKIN CHOCOLATE CHIP COOKIES
1 c. pumpkin
3/4 c. sugar
1/2 c. oil
1 egg
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Nuts (optional)
Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.
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These should give you ideas for every Saturday night unti Turkey day LOL