lapoissonne

One of those little cooking ones...and me, the non cook would use canned pumpkin if I ever needed the stuff. Anyways, I want to make something with it. I need some recipes!


TIA

morgan27

MSL has a great recipe for stew that you cook inside the pumpkin - looked pretty cool. Though, a lot of work. Maybe check out her site and see if the recipe is on there.

I usually use those for decoration and get the pumpkin in a can too!

bugginsmom

I have a recipe for a pumpkin apple pie, if you want it. Not sure if you were looking for dessert ideas or not.

Hay lady

I have made pumpkin soup before and served it in mini pumpkins.

Pumpkin Soup Served in Individual Roast Pumpkins r

Do you think your kids would eat it if they could eat it out of a pumpkin? Mine wouldn't But it is worth a shot!

Sparqi

I roasted mine and used the puree for Alison's Pumpkin bread.

You could try this. I haven't yet, but will. Looks totally easy. I am sure you can use fresh pumpkin. I roasted my little pumpkin at 350 for about an hour on a baking sheet. Cut it open when it was cool enough to touch and scooped the seeds out. Ran the puree thru the food mill, but you probably don't even need to do that.

This one is cool because no mixer is needed!

Pumpkin Walnut Bread

Makes1 loaf
FROM THE ART AND SOUL OF BAKING BY CINDY MUSHET
October 2008

• 2 cups (10 ounces) unbleached all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 1/3 cup (2 3/4 ounces) water
• 1 1/2 cups (10 1/2 ounces) sugar
• 1 cup (9 ounces) canned pumpkin puree
• 1/2 cup neutral-flavor vegetable oil (such as canola)
• 1 teaspoon pure vanilla extract
• 1 cup (4 ounces) chopped toasted walnuts

·Equipment

9 by 5-inch Loaf Pan, Parchment Paper, Large Bowl, Whisk, Medium Bowl, SIlicone or Rubber Spatula, Cooling Rack, Serrated Knife

• Preheat the oven to 350°F and position an oven rack in the center. Lightly coat the loaf pan with melted butter or high-heat canola-oil spray and line it with a piece of parchment paper that extends 1 inch beyond the edge of both sides of the pan. In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until thoroughly blended. In a medium bowl, whisk together the eggs and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla extract and blend well.
• Add the pumpkin mixture to the dry ingredients and whisk until blended and smooth. Add the walnuts and stir until they are evenly distributed. Use a spatula to scrape the batter into the prepared loaf pan and level the top.
• Bake for 55 to 65 minutes, until the bread is firm to the touch and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. To serve, cut into 1/2-inch thick slices by sawing gently with a serrated knife. Any leftovers should be wrapped in plastic and stored at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Getting ahead Pumpkin Walnut Bread freezes beautifully for up to 8 weeks when double-wrapped in plastic and placed inside a resealable plastic freezer bag. Defrost, still wrapped in plastic to avoid condensation on the cake, for at least 2 hours before serving.

grinell

I made pumpkin cream cheese last night. It's delicious on bagels.