Pumpkin Recipes

Well, I did manage to find a few pumpkin recipes that were pretty good. Some I'll just post a link, but a few I'll have to type out. Note that the big carving pumpkins aren't really the ones you would use for these recipes. I found that there are actually several different varieties of pumpkins, many of which look more like a winter squash. Not coincidentally, winter squash can be used as a substitute in most of these recipes. I'm not going to pretend to be an expert here, so ask your local produce supplier for recommendations on what pumpkins to use.

Thai-Spiced Pumpkin Soup - The soup turned out to be fantastic! It was pretty easy to make, too.

Roasted Pumpkin Salad - This was close to one of the prettiest dishes ever served on our table. It tasted pretty good, too. I'd pay particular attention to what type of pumpkin or squash you use, though.

Pumpkin and Beef Stew - I followed an actual recipe for this one, but I'd just say, "Make your favorite beef stew recipe and add cubed pumpkin." The pumpkins turned out tasting similar to the potatoes but with a much different texture. Basically, both soaked up the flavors of the stew quite nicely.

Pumpkin Puree (compliments of Plumper Pumpkin Patch) - To be used with other recipes

1-2 Sugar Pie Pumpkins (or other good tasting pumpkins)

1/2 c. Water

Cut pumpkin in half and remove seeds. Place pumkin halves upside down on a cookie sheet with water in the bottom. Bake in oven at 375 degrees for 45 minutes. Cool. Remove pulp form skin and puree in blender or food processor. Pumpkin is now ready for use in your recipes.

Pumpkin Bread (compliments of Plumper Pumpkin Patch)

5 Eggs

1 1/4 cup Vegetable Oil

2 cups pumpkin puree

2 cups flour

2 cups sugar

2 packages Cook & Serve Vanilla Pudding (3 oz)

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

Beat eggs in mixing bowl. Add oil and pumpkin. Beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into five greased 5-in x 2 1/2-in x 2-in loaf pans (or whatever you use to make banana bread). Bake at 325 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. NOTE: Can use two greased 8-in x 4-in x 2-in loaf pans for 75-80 minutes.

When I made this one I only had one package of instant vanilla pudding, so I used that. Also, I actually made the pudding first. I think you're supposed to put it in dry, but putting in he made pudding turned out quite well!

Try it! You might like it!

Jason