ChatterBank1 min ago
i bought a pumpkin
17 Answers
its not huge,but thought i might be able to cook something nice with it,any ideas?
Answers
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Pumpkin pie is a standard here i the U.S. for Thanksgiving Day dinner (November 25, this year). Usually made with canned, already spiced pumpkin, but we prefer making our own with pumpkin out of the garden. Here's one recipe:
Ingredients
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup cold water
Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.
3.Return pumpkin to the saucepan and mash with a potato masher. Drain well.
4.Prepare pie crusts by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
5.With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8-9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
6.In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean
Ingredients
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup cold water
Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.
3.Return pumpkin to the saucepan and mash with a potato masher. Drain well.
4.Prepare pie crusts by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
5.With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8-9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
6.In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean
We also (actually Mrs. C.) do several dozen Pumpkin Cookies (your biscuit, I think) and freeze a lot for later. Here's a good recipe:
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2.In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3.Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4.To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter Add milk as needed, to achieve drizzling consistency.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2.In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3.Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4.To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter Add milk as needed, to achieve drizzling consistency.
I make soup with them (also works with butternut squash)
1 pumpkin, peeled, seeds removed and chopped into chunks
2 onions chopped
2 carrots sliced
1 leek sliced
3 celery sticks sliced
chicken stock
2tbsp tomato puree
cumin
salt and pepper
Sweat all the veg in butter for 20 mins, then add the stock (recipe says 2 litres, I think this is too much, start with a pint and a half and add more if you think it is needed). Also add the puree, salt and pepper and a good pinch of cumin.
Simmer for 40 minutes and liquidise
Soooo lovely, everyone that i've fed it too has borrowed the recipe and made it themselves!
1 pumpkin, peeled, seeds removed and chopped into chunks
2 onions chopped
2 carrots sliced
1 leek sliced
3 celery sticks sliced
chicken stock
2tbsp tomato puree
cumin
salt and pepper
Sweat all the veg in butter for 20 mins, then add the stock (recipe says 2 litres, I think this is too much, start with a pint and a half and add more if you think it is needed). Also add the puree, salt and pepper and a good pinch of cumin.
Simmer for 40 minutes and liquidise
Soooo lovely, everyone that i've fed it too has borrowed the recipe and made it themselves!
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