| Author |
Message |
    
tcedwards
Citizen
Username: Tcedwards
Post Number: 109
Registered: 6-2001
| | Posted on Sunday, October 2, 2005 - 10:43 am: |     |
Hi,
I am going to cut up my kids pumpkins for halloween. I'd like to use the filling and cut outs for soup, pie, bread and other. Unfortunately, most of the recipes I have seen so far DON'T speak specificly to using the pumpkin filling and scrapes.
Any help out there on what to make with the pumpkin scrapes!
--As a kid myself I would clean and bake for pumpkin seeds. But there must be more that can be done with the scrapes.
Thanks |
Robert Little
Citizen
Username: Boblittle
Post Number: 184
Registered: 4-2003
| | Posted on Sunday, October 2, 2005 - 11:36 am: | |
You have to separate out the seeds and stringy stuff then dry the meat by either baking it on a jelly roll after spreading it thinly or by wringing it out in a t-shirt. Then you have to spice it to approximate the canned stuff and puree in a food processor. |
tcedwards
Citizen
Username: Tcedwards
Post Number: 110
Registered: 6-2001
| | Posted on Sunday, October 2, 2005 - 7:17 pm: | |
We cut up the pumpkin.
Not much inside the way I remember as a young boy. Not enough to do anything but make pumpkin seeds.
We are going to get another pumpkin and make something out of the whole thing (Mmmhhhie).
Thanks anyway.
|
chickadee
Citizen
Username: Chickadee
Post Number: 59
Registered: 6-2002
| | Posted on Sunday, October 2, 2005 - 8:25 pm: | |
Every year we make homemade pumpkin pie from sugar pumpkins that we buy at farms. It is very easy; there are lots of recipes on the internet. Just search for homemade pumpkin pies with sugar pumpkins. The pies are always delicious. Good luck! |
Amie Brockway-Metcalf
Citizen
Username: Amie
Post Number: 405
Registered: 6-2004
| | Posted on Sunday, October 2, 2005 - 10:10 pm: | |
There's a really excellent recipe for spicy pumpkin seeds in Mark Bittman's How To Cook Everything. I was just thinking that I have to buy really big pumpkins this year, because they're so good!
If you're interested I'll transcribe the recipe. |
tcedwards
Citizen
Username: Tcedwards
Post Number: 113
Registered: 6-2001
| | Posted on Sunday, October 2, 2005 - 10:14 pm: | |
Amie Brockway-Metcalf please transcribe the recipe.
I plan on preparing the seeds cut out of the pumpkin tomorrow.
Thanks. |
Amie Brockway-Metcalf
Citizen
Username: Amie
Post Number: 408
Registered: 6-2004
| | Posted on Monday, October 3, 2005 - 6:53 pm: | |
2 cups pumpkin seeds
2 T light veg or olive oil
1 t salt
1 t cayenne (or more)
1/2 t cumin
De-gunk the seeds and dry between paper towels. Mix the oil with the spices and toss the seeds with the mixture. (wash your hands well afetr this step!)
Bake the seeds on a baking sheet in a 350º oven for 35-45 mins, tossing occasionally, until tan and crisp.
As I recall I added more hot spices. They were delish. |
CLK
Supporter
Username: Clkelley
Post Number: 1466
Registered: 6-2002
| | Posted on Monday, October 3, 2005 - 7:38 pm: | |
tc, the amount of flesh you're going to cut out of a jack o lantern is minimal. The flesh of the pumpkin is the shell that gives the thing its body. You might get as much as a cup of flesh from the carve-outs if you have a really, really big pumpkin, but probably a lot less than that.
If you really want soup, pie, bread etc. - I recommend you get yourself a couple of Buttercup squashes. Buttercup is dark green and sort of squashed-down round, like a ball that somebody sat on - a bit like a flattened out acorn squash. Not to be confused with butternut, which is a sort of tan color. (do a google image search and you'll get a lot of pictures.)
Buttercup squash makes the absolute best "pumpkin" pie. I make squash pie from buttercup squash every year for Thanksgiving & Christmas, and everybody thinks it's the best pumpkin pie they ever tasted - I'm famous for it in my family. 
But you can and should toast the pumpkin seeds for a snack. I've always thought it was the best part of having a jack'o'lantern!! |
monster
Supporter
Username: Monster
Post Number: 1338
Registered: 7-2002
| | Posted on Tuesday, October 4, 2005 - 12:24 am: | |
I like to make pies using acorn squash for my "pumpkin pie", they make a very flavoful pie, especially when I add my secret ingredient.
It's getting that time of the year when it seems that I have a never ending supply of "pumpkin" dishes around.
Why right now I have pumpkin oatmeal waffles in my freezer, makes for a quick breakfast in the morning, just pop them into the toaster, makes great flapjacks too.
Here's the recipe I use (I double it when I plan on freezing them),
Pumpkin Oatmeal Pancakes/Waffles
Ingredients:
3/4 cup quick-cooking oats, uncooked
1-1/2 cups skim milk
2 eggs, slightly beaten
1/2 cup cooked, mashed pumpkin
3 Tablespoons reduced-calorie maple syrup
1 Tablespoon vegetable oil
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
Vegetable cooking spray
Maple topping
Combine oats and milk in a medium bowl; let stand five minutes. Add eggs, pumpkin, maple syrup, and oil to oat mixture, stirring well.
Combine flour, baking powder, salt, spice, and cinnamon in a large bowl; make a well in the center of the mixture. Add oat mixture to dry ingredients, stirring just until dry ingredients are moistened.
For each pancake, pour 1/4 cup batter onto a hot griddle or skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
Serves: 16. |
CLK
Supporter
Username: Clkelley
Post Number: 1469
Registered: 6-2002
| | Posted on Tuesday, October 4, 2005 - 6:20 am: | |
monster, next time try buttercup instead of acorn. It is awesome. |
Trent_Daddy
Citizen
Username: Tcedwards
Post Number: 114
Registered: 6-2001
| | Posted on Tuesday, October 4, 2005 - 4:03 pm: | |
Monster,
now that's talking. Your recipe indicates 1/2 cup of Pumpkin. Now that is how we re-use scrap from a Pumpkin that has been craved for Halloween.
I will try the receipe.
Amie Brockway-Metcalf,
I tried your recipe last night with the pumpkin seeds. It turned out pretty good though not spicy like suggested. Also the 30-45 mins cook time for me was 10-15 mins.
 |
Amie Brockway-Metcalf
Citizen
Username: Amie
Post Number: 410
Registered: 6-2004
| | Posted on Tuesday, October 4, 2005 - 9:24 pm: | |
Trent, when I say we added more, I think I added a spoonful of everything that was red in my spice rack. |
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