Pumpkins

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Permalink Reply by sharna Reif on September 25, 2009 at 11:09pm

Cut the pumkin in half
Remove the seeds either keep the seeds for roasting or dry for the birds
Turn the pumkin cut side down on on a cookie sheet
Put in 350 degree oven until tender
Take out of oven let cool enough to handle
Reove the peel
Put pumking through a belnder or food processer to puree
Use as you would canned pumkin

I will sometimes cook it down a little but pumpkin burns very easy and when it boils it pops. It is easy to get buned whrn it is cooking down. I don't always add as much liguid as the recipe calls for.

I just found these directions. I will try doing it this way this year and see if the pumkin is better consistency.

Wash your pumpkin to remove any dirt. Using a large chef's knife, cut the pumpkin into 6 or 8 wedges, depending on the size of the pumpkin.

The easiest way to remove the seeds and pulp is to use a filleting knife along the inside of the wedges. With a little practice, this will leave little or no scraping needed.

Arrange the pumpkin wedges in a large roasting or sheet pan and bake, uncovered, for one hour at 325 F, and two more hours at 300 F.

The meat should be tender all throughout, and not watery under the dry skin that formed. Turn off the oven and leave the door cracked for ventilation. Let the pumpkin cool and continue to dry for several more hours.

Remove the skin and any exceptionally dry or leathery parts, and puree thoroughly.

Please note that most of the dry surface of the meat is still sufficiently tender to be used, but probably not the stem corners. Because the pulp is so dry, it will take several minutes with the food processor, and a number of stirs and scrapes, before the pulp liquefies enough to turn over by itself and puree properly. Once it does this, a good minute or more of pureeing will result in a wonderfully smooth, pumpkin paste. Store in an air-tight container and keep in the refrigerator.

From Bahama Breeze

A delicious and exotic pie, scented with the aromas and flavors of the Caribbean – ginger, cinnamon, orange, nutmeg and rum. The gingersnap crust is an added treat.

For Crust


14 2-inch gingersnaps (about 4 ounces)
1 c. pecans (about 4 ounces)
¼ c. granulated sugar
½ stick (¼ cup) unsalted butter, melted and cooled

For Pie


1 15-ounce can pure pumpkin
1 c. (packed) dark brown sugar
3 large eggs, lightly beaten, at room temperature
1 ¼ c. heavy whipping cream (see note)
2 tbsp. dark rum
2 tbsp. finely chopped crystallized ginger
1 tsp. ground cinnamon
1 tsp. grated orange peel
¼ tsp. ground nutmeg
¼ tsp. salt

Preheat oven to 350° Fahrenheit.

To make crust, combine gingersnaps, pecans and sugar in a food processor, grind. Add butter, blending until combined well.

Press mixture onto bottom and up side of a 9-inch (1 quart) glass pie plate. Bake crust in middle of oven 13 to 15 minutes, or until crisp and golden around edge, and cool on rack.

Meanwhile, whisk pumpkin and brown sugar in medium bowl to blend. Add all remaining ingredients and whisk until blended. Pour filling into baked crust.

Bake pie until filling is set in center, about one hour. Transfer pie to rack; cool 30 minutes. Can be made one day ahead. Cover and keep chilled. If desired when serving, top each slice with additional whipped cream and sprinkle with additional crystallized ginger.

Note: Evaporated skim milk may be used in place of heavy cream, in the same amount. Makes one 9-inch pie. Serves eight.

Here is a site that has several recipes for roasting pumkin seeds

http://www.squidoo.com/pumpkinideas

I have a friend that makes pumpkin pancakes and I thought I would share this recipe.

Pumpkin pancakes
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Story Updated: Nov 21, 2008 at 5:21 AM PDT

By Marlee Ginter
In large bowl mix:

2 c. flour
1 tbsp. baking powder
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 tbsp. brown sugar, packed
1 tsp. cinnamon

In small bowl, mix:

2 slightly beaten eggs
1 1/2 c. milk
2 tbsp. oil
1/2 c. canned pumpkin ( I used fresh pumpkin for added texture! )

Add small bowl mixture to large bowl. Stir just until moistened. Heat griddle, brush lightly with oil. Pour batter by scant 1/4 cup onto hot griddle. Makes 16 pancakes

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Permalink Reply by Gloria Jacobsen on September 26, 2009 at 10:11am

Great instructions Sharna, To get the exta liquid out of the pumpkin you put the blended pieces in cheese cloth or coffee filters that is in the strainer. Of course you have the strainer over the catching bowl for liquid. then use as you would canned. Pumpkins pancakes sounds yummy. You could also save the seeds and plant for next year. Let them dry on a paper plate of paper towel piece then save them in an envelope.

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Permalink Reply by Magdalena Perks on September 30, 2009 at 1:08pm

Sugar or pie pumpkins work best, but I've used the regular field kind. A hatchet or axe is useful for larger pumpkins. Orange juice or grated peel is always a good addition! If you don't have a blender or food processer, you can use a Foley food mill or even a potato ricer. My sheep would eat the seeds out of the pumpkins, and nibble on the meat if I split one open for them. Ypu can split a really large inedible one (same with squash) and set it out for the chickens.

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Permalink Reply by Heather on October 1, 2009 at 11:24am

Thanks everyone!

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Permalink Reply by sharna Reif on October 27, 2009 at 11:16pm

I will be canning probably close to 200 pounds of pumpkins starting tomorrow. I may try drying some. I saw a recipe for pumpkin pickles that sound interesting. so I amy not be on for a while.

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