Cooking With Pumpkin
It is the peak of pumpkin harvest time, and though pumpkins are not generally one of the more popular cooked squashes, don't be so quick to turn it away in the kitchen.
If you're planning to use pumpkins for cooking (rather than carving jack-o-lanterns), choose a type that is specifically grown for its baking and eating quality -- the sugar pumpkin. Small and usually weighing 1.4 to 3.5 pounds, it should be bright in color, free of blemishes and solid/dense for its size.
Storage: Pumpkins may be stored at room temperature for up to a month and in the refrigerator for three months.
How to use: Pumpkins may be used the same as any other winter squash.
Fresh pumpkin: 5 pounds fresh pumpkin equal about 4.5 cups cooked and mashed
Canned pumpkin: A 15-ounce can equals 1.75 cups mashed
Creamy Pumpkin Soup
Makes about 8 to 10 servings
2. When you have removed all of the pulp that you can, place the pulp in a pan and cook until soft with 1/2 cup of water over medium heat. When the pulp is soft, cool a little and place in food processor and pulse until creamy. Grind cloves in chopper until pretty fine and combine with other spices.
3. Place all ingredients except cream in large pot and bring to a boil, reduce heat and cook for about 10 minutes. If you need to, add a little water, 1/2 cup, to keep from sticking, be sure it doesn't scorch. Add cream and blend well, reduce heat to low and let cook about 10 more minutes. Pour soup into pumpkin shell, replace lid and serve.
4. Sprinkle with mozzarella cheese.
Spicy Pumpkin Dip
Makes about 3 cups
2. Add remaining ingredients to food processor and process until smooth. Season to taste. Serve with pita chips.
2. Add remaining ingredients. and mix just until creamy.
3. Put batter into two loaf pans sprayed with non-stick spray. Bake at 350 F for 1 hour to 1 hour 15 minutes.
2. In a mixer bowl, beat eggs, pumpkin, sugar and oil.
3. Add flour mixture; beat well. Stir in pecans.
4. Spread in ungreased 15 x 10 x 1-inch baking pan. Bake in 350 F oven for 25 to 30 minutes or until toothpick comes out clean. Cool on wire rack.
Cream cheese frosting:
Beat together a 3-ounce package cream cheese, 1/4 cup butter and 1 teaspoon vanilla until smooth. Gradually add 2 cups sifted confectioner's sugar, beating until smooth. Frost bars and sprinkle with additional pecans. Makes 2 dozen bars.
1 large can of pumpkin
2. Sprinkle cake mix and pecans over batter.
3. Drizzle margarine or butter over batter.
4. Bake at 350 F for 1 hour. Cool completely before serving. Good by itself or with ice cream.
Pumpkin with Rice Stuffing
2. Melt butter in a 10-inch skillet over medium heat. Cook onion and celery in butter, stirring occasionally until tender. Stir in remaining ingredients except cider.
3. Fill pumpkin with rice mixture. Pour cider over rice mixture. Cover with pumpkin lid.
4. Place pumpkin in ungreased 8 x 8-inch pan. Bake for about 2 hours or until pumpkin is tender. Let stand 15 minutes. To serve, remove lid and cut pumpkin into wedges.