pumpkin

I just bought 2 mini 'edible' pumpkins from the squash section at sainsbuys. Gonna have a go at making my own puree to make a pie. I've never made a pumpkin pie before so this should be interesting! Wish me luck with the pureeing process!

A friend just posted this on Facebook, and naturally I thought of you all

I've not tried them, but they sound wonderful.

http://allrecipes.com//Recipe/pumpkin-pancakes/Detail.aspx

We massacared our pumpkin on Friday and yesterday I roasted the seeds and they turned out alright, next time I won't roast them as long but I think that's just part of the learning curve.

I'm making pumpkin muffins today in a jack o'lantern muffin tin, which we will be eating while we carve up our pumpkins! 

I might go all betty crocker today! I am making turkey breast and homemade mac/cheese this afternoon
BUT I might slice my pumpkin in half and cook in the oven after that to puree some pumpkin? Just to try it? maybe...I figure the pumpkins are a pound if it stinks no harm/no foul.

If not tonight then Wed but I want to do it as man I want pumpkin roll or bread or anything pumpkin related!

I might go all betty crocker today! I am making turkey breast and homemade mac/cheese this afternoon
BUT I might slice my pumpkin in half and cook in the oven after that to puree some pumpkin? Just to try it? maybe...I figure the pumpkins are a pound if it stinks no harm/no foul.

If not tonight then Wed but I want to do it as man I want pumpkin roll or bread or anything pumpkin related!

Hehe! It's easy to roast the pumpkin, the only fiddly bit is that after you puree it in the food processor, you have to strain it to get the extra water off so it's thick like the tinned stuff. You should try making that pumpkin butter recipe so you can make pumpkin lattes and pumpkin cream cheese. That sounds like something you would like. 

Our neighbours hosted our monthly moorings craft night last night and they decided to make it Halloween-themed so we carved pumpkins while I quietly sewed up my Sookie Stackhouse booty shorts in the corner for my Halloween costume.

But I was so proud of my English neighbour - she ran to Waistrose and got tinned pumpkin so she could make pumpkin hummous  from an internet recipe and she roasted the seeds and everything, too! The pumpkin hummous was delicious and now I've got a nice tub of it for lunch today, too! It was spiced with cinnamon and nutmeg, but also the usual garlic, too. YUM.

I roasted and pureed two pumpkins last week then one a week before that. It was actually a lot easier then I thought it would be. The only thing is I only have a hand blender so it took a couple of hours to do about 10 cups worth of puree form the two pumpkins. They were medium sized. These pumpkins weren't to wet so I didn't have to drain off as much moisture as the one I did the week before. It was the same size as the two I just did but I only got 2 cups after draining all the liquid out of it! Just luck of the draw I suppose.

Also I noticed that the texture and color didn't look the same as the canned stuff I would normally use. The batch I did wasn't as thick and it was a pale orange color instead of the sweet potato color I am used to seeing. Is that what everyone else has found?

Also I noticed that the texture and color didn't look the same as the canned stuff I would normally use. The batch I did wasn't as thick and it was a pale orange color instead of the sweet potato color I am used to seeing. Is that what everyone else has found?

Yes, that's normal. The flavour of the fresh stuff isn't usually as concentrated as the tinned stuff and the colour isn't as dark. (And it's not as thick, normally.) When baking, if the recipe calls for milk (my pumpkin cupcakes recipe does) or other liquid, then I usually cut that liquid back a tiny bit to compensate for the wetter pumpkin puree. It works fine for me every time! Still get a nice pumpkin flavour, it's just slightly milder than the tinned stuff, which isn't a bad thing. I find that even people who aren't wild about pumpkin tend to love my baked stuff because the flavour isn't so intense. 

I totally baked and pureed a pumpkin last night...Tomorrow I will make/freeze cubes on pumpkin butter for pumpkin lattes.  I want to make a pumpkin roll too but may wait till I have people here or I will eat the whole thing!

But I was so proud of my English neighbour - she ran to Waistrose and got tinned pumpkin so she could make pumpkin hummous  from an internet recipe and she roasted the seeds and everything, too! The pumpkin hummous was delicious and now I've got a nice tub of it for lunch today, too! It was spiced with cinnamon and nutmeg, but also the usual garlic, too. YUM.

I'd love the pumpkin hummus recipe if you've got it.  Sounds great. 

I made pumpkin baked zitti with sage bread crumbs this afternoon and I have to say, YUM.  Seriously, pretty amazing.  I love the slightly sweet flavor of the pumpkin with the contrasting savory-ness of the cheese and breadcrumbs.  I found it in a vegan cookbook but couldn't be bothered with making vegan ricotta so I used real cheese and it's pretty awesome. 

I made pumpkin baked zitti with sage bread crumbs this afternoon and I have to say, YUM.  Seriously, pretty amazing.  I love the slightly sweet flavor of the pumpkin with the contrasting savory-ness of the cheese and breadcrumbs.  I found it in a vegan cookbook but couldn't be bothered with making vegan ricotta so I used real cheese and it's pretty awesome. 

Can I have this recipe, please? I've had pumpkin ravioli with sage butter and crispy fried sage in a restaurant and it was really delicious. I think the pumpkin/pasta/sage trio is heavenly!

I used the recipe from Veganomicon that's reproduced here:
http://www.feministe.us/blog/archives/2008/01/27/food-blogging-pumpkin-baked-ziti-with-caramelized-onions-and-sage-crumb-topping/

I used two cups of normal, dairy ricotta and a little bit of grated mozzarella and parmesan and left out the white pepper and cayenne, because I didn't have any handy.  I sprinkled just a little parmesan on top of the breadcrumbs before baking as well and used whole wheat pasta. 

Thank you! 

I used the recipe from Veganomicon that's reproduced here:
http://www.feministe.us/blog/archives/2008/01/27/food-blogging-pumpkin-baked-ziti-with-caramelized-onions-and-sage-crumb-topping/

Mmmmmmmmmmmm

I think the pumpkin/pasta/sage trio is heavenly!

Me too. Its like my food heaven.