Pumpkins are a versatile food in the squash family. Most people are familiar with their traditional use to make pies, but they are good in just about any recipe you would use sweeter squashes or sweet potatoes.
Canned pumpkin has become seasonal in many supermarkets, so if you like it, you need to stock up during the holidays when canned pumpkin is plentiful and relatively inexpensive. You can also prepare and freeze pumpkins from the patch to use later. Be aware that sometimes the water content and consistency of frozen pumpkin can vary, and you may need to adjust your recipe to accommodate that.
Cooking a Whole Pumpkin in the Oven
Cut your pumpkin in half and scoop out the seeds.
Place the pumpkin halves face down on a cookie sheet or baking dish. Add 1/2″ of water to pan to keep the pumpkin flesh moist.
Bake at 450º for about 45 minutes to an hour or until you can pierce the skin with a fork.
Scoop flesh with a spoon, and drain in a colander. Then place in freezer bags or containers.
1 3/4 cups pumpkin
1 cup hot water
1 can sweetened condensed milk.
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Mix above ingredients and bake in unbaked 9 inch pie shell at 375° for 30 minutes.
Easy (and Delicious) Pumpkin Cake
1 box yellow cake mix
4 beaten eggs
3/4 cup sugar
1/2 cup canola oil
1 cup pumpkin
1/4 cup water
1 teaspoon cinnamon
Mix all ingredients in large bowl until well-blended. Pour batter into greased and floured tube pan. Bake at 350° for 35 minutes.
Spicy Pumpkin Soup
4 tablespoons butter
2 medium onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin
5 cups of chicken broth
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream
Melt butter and saute onions and garlic until softened, about 4 minutes. Add spices and stir a minute more. Add pumpkin and broth; blend well. Bring to a boil and reduce heat; simmer for 10 to 15 minutes. Puree soup in batches in a blender or food processor until smooth. Return soup to saucepan and low heat. Add brown sugar and slowly add milk then cream while stirring. Adjust seasonings to taste. If too spicy, add more cream to cool it down. Salt to taste. When served, add a dollup of sour cream and sprinkle with toasted pumpkin seeds.
Two 14 ounce packages gingerbread mix, prepared and cooled completely
5 ounce package vanilla cook-and-serve pudding mix
30 ounces canned pumpkin pie filling
1/2 cup brown sugar
1/3 teaspoon ground cinnamon
12 ounces tub Cool Whip
1/2 cup gingersnaps
Prepare pudding and set aside to cool. Stir pumpkin, sugar and cinnamon into the pudding. Crumble one batch or gingerbread into trifle bowl. Pour half the pudding mixture over the gingerbread and layer half the Cool Whip on top. Repeat layers and sprinkle with crushed gingersnaps. Refrigerate overnight.