Tuesday, September 22, 2009

What to do with Pumpkins!

Photo: Baby Pam pumpkins (also called pie pumkins)

Last fall, my daughter asked if we could grow pumpkins! It was a little late for last year, but I put pumpkins on the list for this year! I ended up growing four different kinds of pumpkins/winter squash. And they ALL grew well!!!

Photo: Red Kuri squash

I was hoping for a good crop as any extra pumpkins I could always feed to the chickens. They have devoured all of our extra produce that we have given them this summer. They weren't thrilled with green beans but gobbled up the zucchini, tomatoes, and kale. Pear and peach skins they eat like candy. The chickens even pick watermelon rinds clean! So I figure they will eat pumpkins, too and save on feed costs.
Photo: Green and white striped cushaws - a popular winter squash in our area.

You all were so good at giving me ideas for using kale and zucchini, I thought maybe you would do the same for pumpkin! I have some favorite recipes that I'll share but I would love to try your recipes as well! I'd especially like to see some main dish recipes featuring pumpkin/winter squash! Thanks!
Photo: Sweet Dumpling acorn squash

5 comments :

  1. I cut pumpkins in half, remove seeds, and turn them upside down on a tray. I bake them at 350 for 1-2 hours. They will get ugly brown on the outside and "deflate". When cool enough to handle, but still warm, scoop out the pulp into a bowl. Allow to cool, bag or put into containers and freeze. You'll have plenty of pumpkin for pies, muffins, cakes, and cookies. Do you need pumpkin dessert recipes? I have a great pumpkin whoopie pie recipe. I do not want to waste your comment space. :) Always enjoy your blog! Blessing to you and your family.

    ReplyDelete
  2. It's only a main dish if it's breakfast, but my absolute favorite is Spiced Pumpkin Muffins from the Land O Lakes recipe book:
    2 c all purpose flour
    2/3 c brown sugar
    1/3 c sugar
    1 T baking powder
    1 t salt
    1 t cinnamon
    1/4 t baking soda
    1/4 t ginger (I use ground clove instead)
    1/2 c butter
    1/2 c cooked pumpkin
    1/3 c buttermilk
    2 eggs
    Stir all but butter, pumpkin, milk and eggs. Stir the above 4 in separate bowl. Add both mixtures until just moistened. Spoon in 12 muffins. Bake at 400 for 15-20.
    I have served them many, many times, and everyone likes them!

    ReplyDelete
  3. Thanks ladies for your help! I've been wanting to try pumpkin whoopie pies. I love them but never made them. If you don't want to put the recipe in the comments, you can email me - but then others wouldn't benefit!
    Thanks again!
    Gina

    ReplyDelete
  4. Gina, this is exactly how I do pumpkin and it is SO simple! I just posted a very yummy pumpkin muffin recipe here: http://thriftyfrugalmom.blogspot.com/2009/09/tasty-tuesday-pumpkin-butterscotch.html

    I've been tempted to try pumpkin soups, but just have been too chicken. If you do, I'd love to hear what you think!

    ReplyDelete
  5. PUMPKIN WHOOPIE PIES

    (from "Favorite Recipes of the Juniats C. Amish Community"~Mifflintown,PA)

    2 eggs
    2 c. brown sugar
    1 c. oil
    1 tsp cloves
    1 tsp cinnamon
    1 tsp ginger
    1 tsp salt
    1 tsp b. powder
    1 tsp b. soda
    1 tsp vanilla
    2 c. cooked pumpkin
    3 c. flour

    Mix together until smooth. Spoon by heaping teaspoon onto a greased baking sheet. Bake at 350for 12 min. When cool, fill with your favorite buttercream or whoopie pie filling. This makes about 30 pies.

    Don't tell anyone, but we've even had one for breakfast with a cup of tea or coffee! :)

    ReplyDelete

I'm still learning how to be a joyful homemaker and I'd love to hear from you!

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