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Leftover Pumpkins - To Roast or Not to Roast!
by Tawra Kellam
Description: Autumn recipes for using up your leftover pumpkins.
Peter Piper Picked a Profoundly Plump Pumpkin -- Now what does he do
with it?
Every fall I get many questions about what to do with pumpkins. Many
people find curious fascination in imagining what it would be like
to grow these versatile little gems, as if growing something that
produces a large fruit is somehow more respectable than growing,
say, a serrano pepper. Many people eventually venture into pumpkin
experimentation. Some succeed and many fail. Much like a dog that
chases a car, many people never give thought to what they would do
if they actually succeeded in successfully raising a patch of these
fall favorites. Whether you have found yourself with more pumpkins
than you know what to do with or you are one of the people who had
to buy pumpkins and duct tape them to the vine, these tips for
roasting and using pumpkins are sure to help you make the most out
of them (no matter how you acquired them)!
How to Roast a Pumpkin
You can only do this with a freshly carved pumpkin! Do not use on a
pumpkin that has been carved and sitting out for several days.
To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise
and scoop out the seeds and strings. Place halves, hollow side down,
in a large baking pan covered with aluminum foil and add a little
water. Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until
fork-tender. Remove. When cool, scrape pulp from shells and puree, a
little at time, in food processor or blender. Mix with a little salt.
To freeze pumpkin puree, put 1-2 cups in freezer bags along with
spices and use in pies.
To use pumpkin puree for recipes: Line a strainer with a double
layer of cheesecloth or a flour sack dish towel and let the pumpkin
sit to drain out the extra moisture BEFORE cooking with it. Pumpkin
is very moist, so in order for your recipe to come out correctly,
you MUST strain it.
Roasted Pumpkin Seeds
Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt
or seasoned salt. Place a thin layer on a cookie sheet. Bake at 250
degrees . Stir after 30 minutes. Bake 1/2-1 hour more or until
crunchy.
*Squash seeds may also be used.
Pumpkin Smoothies
1/2 cup pumpkin
3/4 cup milk or vanilla yogurt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubes
whipped cream (optional)
sprinkles (optional)
Place all ingredients in a blender. Blend until smooth. Pour into 2-
3 glasses. Serve with a small amount of whipped cream on top. You
may also add orange sprinkles if you like. Serves 2-3.
Pumpkin Pancakes
2 cups flour
2 Tbsp. brown sugar, packed
1 Tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1/2 cup nuts, chopped (optional)
1/2 cup pumpkin
1 large egg
2 Tbsp. vegetable oil
1 cup milk
Combine ingredients. Stir just until moistened; batter may be lumpy.
Heat griddle or skillet over medium heat; brush lightly with
vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until
bubbles begin to burst. Turn and continue cooking 1 to 2 minutes.
Serve with Pumpkin Maple Sauce and nuts.
Pumpkin Maple Sauce
1 cup maple syrup
1/4 tsp. ground cinnamon or pumpkin pie spice
1 1/4 cups pumpkin
Mix together until well blended.
Pumpkin Bread
1 1/2 cups sugar
2 eggs, slightly beaten
1/2 cup oil
1 cup pumpkin
1 3/4 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. allspice
1/3 cup water
1/2 cup raisins (optional)
Mix sugar, eggs, oil and pumpkin in a bowl. Add dry ingredients and
water in order given. Mix well. Stir in nuts and raisins if desired.
Pour into a greased and floured loaf pan and bake at 350 degrees for
1 hour or longer if needed. To test doneness put a knife in the
center of the bread. If it comes out clean it is finished. Serve
with Honey Butter. Makes 1 loaf.
Pumpkin Pie
1 pie crust
2 eggs
1 (15 oz.) can pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 (12 oz.) can evaporated milk
Bake pie crust at 350 degrees for 1-2 minutes until crust starts to
puff with small bubbles. Watch carefully. Blend all ingredients
together in a bowl. Pour into pie crust and bake at 425 degrees for
15 minutes. Then turn the oven down to 350 degrees for 45 minutes.
When a knife is inserted into the center of the pie and comes out
clean it is done. Makes one pie.
Tawra Kellam is the author of Dining On A Dime: 1,000 Money Saving
Recipes and Tips. (formerly Not Just Beans) Dining On A Dime will
help you shop smarter, by cooking simpler meals and by making your
own basic cleaning products and beauty aids. For free tips & recipes
visit http://www.LivinngOnADime.com.