Author Topic: PUMPKIN!!!! (Read 20596 times)

CheryG · « **on:** October 03, 2013, 03:02:11 PM »

We need to liven this place up some! Didn't we once have a weekly challenge sort of thing going?

Anyway, HERE IT IS NOW.

Your ingredient for the week (and really this goes through next week, I'll post these on Sundays and I is early this week) is, of course and to honor CTW...

Pumpkin.

Try a new recipe, link to it here, and tell us all the sordid details about it.

in advance!

triciaflower · « **Reply #1 on:** October 03, 2013, 03:04:31 PM »

OOOOOOHHH!!!!! I want to play!!!

I've never cooked with pumpkin.

ihop · « **Reply #2 on:** October 03, 2013, 04:00:42 PM »

There was an article in yesterday's food section about how everyone loves the pumpkin flavored things that hit the market this time every year. The columnist wrote that it wasn't pumpkin at all but "pumpkin spice" and then proceed to give a few recipes that contain real pumpkin. Yum!

I need to try the recipe I just found for pumpkin bread!

ecodork · « **Reply #3 on:** October 03, 2013, 04:08:39 PM »

We've becoming friendly with the guy who owns our favorite close-enough-to-walk-to restaurant, so he tried out some new dishes on us the other day. The restaurant is Asian-Latin fusion. I got to try a taco that had pumpkin that had been cooked with a ton of ginger, red curry past, and coconut milk. It was really really good! Sometimes I think that people put too much sugar in sweet potato or pumpkin dishes. This one was more on the savory side, which was quite enjoyable!

triciaflower · « **Reply #4 on:** October 03, 2013, 04:18:41 PM »

How about this? I'm thinking of making it.

http://www.againstallgrain.com/2012/11/17/maple-pumpkin-custard/

CheryG · « **Reply #5 on:** October 03, 2013, 06:30:27 PM »

Quote from: triciaflower on October 03, 2013, 04:18:41 PM

How about this? I'm thinking of making it.

http://www.againstallgrain.com/2012/11/17/maple-pumpkin-custard/

That looks yummmmy!

GreenMan · « **Reply #6 on:** October 03, 2013, 06:35:39 PM »

CheryG · « **Reply #7 on:** October 03, 2013, 06:36:51 PM »

The pumpkin taco sounds fun too, I googled and found some cool recipes.

I think I'll do this one, a pumpkin casserole.

http://paleomg.com/paleo-pumpkin-cream-chicken-casserole/

caribougrrl · « **Reply #8 on:** October 04, 2013, 08:07:23 AM »

someone needs to make Leezle's recipe!

pumpkins are still very green in these parts.

caribougrrl · « **Reply #9 on:** October 04, 2013, 08:08:42 AM »

I just had a weird vague memory of Laura Ingalls describing green pumpkin pie in on of the books... anyone able to confirm or refute this memory??

nevermind, bingo: http://www.onehundreddollarsamonth.com/recipe-the-long-winter-green-pumpkin-apple-pie/

diablita · « **Reply #10 on:** October 04, 2013, 10:59:48 AM »

Quote from: caribougrrl on October 04, 2013, 08:07:23 AM

someone needs to make Leezle's recipe!

I made it last year and we were underwhelmed because the pumpkin shell seemed to absorb ALL of the salt and spices I put in. Her recipe specifies adding extra for this reason, IIRC, I just didn't realize quite how much was needed and I added a lot! I'm guessing that if you tried it a few times, you could get the proportions right. It's a great idea.

hally · « **Reply #11 on:** October 11, 2013, 09:31:33 AM »

Just saw this thread.
I have in the past frozen the canned puree and added it to a vanilla based smoothie with pie spices. Yum and the freezing thickens up the smoothie.

Also, you can substitute a can of pumpkin for everything else that goes into a brownie or cake mix and bake it. I've not made it but have a friend who does and I can tell right away when she brings it somewhere.

I'm guessing anywhere you use butternut squash you could sub pumpkin, like risotto or ravioli.

GreenMan · « **Reply #12 on:** October 11, 2013, 10:15:35 AM »

Quote from: hally on October 11, 2013, 09:31:33 AM

I'm guessing anywhere you use butternut squash you could sub pumpkin, like risotto or ravioli.

I find pumpkin is closer in texture to acorn than to butternut squash, but I bet you're right.

caribougrrl · « **Reply #13 on:** October 11, 2013, 10:24:11 AM »

I intend to buy a pumpkin today, which is slated for pie (Canadian Tgiving this weekend), but perhaps I'll pick up an extra pumpkin to try something new with. I have an idea, I just don't know if I can execute it...

wombleatwimbledon · « **Reply #14 on:** October 13, 2013, 03:33:55 AM »

Quote from: caribougrrl on October 11, 2013, 10:24:11 AM

I intend to buy a pumpkin today, which is slated for pie (Canadian Tgiving this weekend), but perhaps I'll pick up an extra pumpkin to try something new with. I have an idea, I just don't know if I can execute it...

Love pumpkin soup
Pumpkin in chillis and curries are great
Ooh pumpkin in a pasta salad with feta and spinach
Roast pumpkin seeds

caribougrrl · « **Reply #15 on:** October 13, 2013, 02:17:11 PM »

the pumpkin pie is made:

pretty traditional pumpkin pie filling from fresh sugar pumpkin; the crust is a basic shortcrust with a cinnamon-sugar swirl rolled in (hence the speckling on the edges)

mango · « **Reply #16 on:** October 13, 2013, 02:27:23 PM »

Quote from: caribougrrl on October 13, 2013, 02:17:11 PM

the pie looks scrumptious, with a moose on top no less.

did you also get to try that something new you weren't sure of?

oh and happy thanksgiving.

GreenMan · « **Reply #17 on:** October 13, 2013, 02:36:17 PM »

So sorry, but it made me think of this.

Utah Phillips - Moose Turd Pie

caribougrrl · « **Reply #18 on:** October 13, 2013, 02:56:29 PM »

Quote from: mango on October 13, 2013, 02:27:23 PM

the pie looks scrumptious, with a moose on top no less.

did you also get to try that something new you weren't sure of?

oh and happy thanksgiving.

haven't tried the other thing yet, but I have the pureed pumpkin for it in the freezer.

and

diablita · « **Reply #19 on:** October 13, 2013, 02:56:50 PM »

that pie looks super delicious, bou

witchypoo · « **Reply #20 on:** October 14, 2013, 03:34:39 PM »

http://chowhound.chow.com/topics/322446

hally · « **Reply #21 on:** October 15, 2013, 07:32:15 PM »

I don't buy frozen dinners much but this caught my eye in the sale case. It was really good! Glad I got two of them.
http://www.healthychoice.com/products/cafe-steamers/pumpkin-squash-ravioli

Cool Foot Luke · « **Reply #22 on:** October 20, 2013, 01:33:17 AM »

I made my second batch of pumpkin pancakes today. Very easy:

Mix:
2c buttermilk (I used lowfat)
2 eggs
2 t oil
1.5c pumpkin

Combine:
2c flour
3 T brown sugar
2 t baking powder
1 t baking soda
Cinnamon, nutmeg, cloves, ground ginger
1/2 t salt

Slowly add the dry to the wet, gently combine.

Cook on an oiled griddle in 1/4c scoops. These are pretty fluffy and might need to be spread out a little bit once they hit the pan.

Since I made the recipe twice, I had about 1 c pumpkin leftover, which I added to the chili tonight. I highly recommend this.

My first batch also turned out really well, and I had enough batter left over that I ate it for dinner a few times during the week (it kept well, just add a bit more baking soda and stir again). And breakfast for dinner is awesome.

caribougrrl · « **Reply #23 on:** October 20, 2013, 10:48:50 AM »

my gf made pumpkin creme brulee last night

CheryG · « **Reply #24 on:** October 20, 2013, 08:28:54 PM »

I finally made that recipe! I think this sort of thing should be a monthly challenge and not a weekly one!

Anyway, it was good, but not great. Good enough to eat once to try it, but not good enough to make again, unless I'm really bored and I have all the ingredients yelling at me that they need to be used.

JBM · « **Reply #25 on:** October 25, 2013, 11:24:55 AM »

I was inspired last night and bought the ingredients to make the pumpkin pancakes. I had some out at breakfast a couple of weeks ago and now I'm obsessed. I plan to make them this weekend.

Clementine · « **Reply #26 on:** October 25, 2013, 11:34:29 AM »

I think we're going to try a pumpkin chickpea fritter recipe tonight. (Recipe calls for canned pumpkin.) Report to follow!

Clementine · « **Reply #27 on:** October 25, 2013, 10:45:07 PM »

Quote from: Clementine on October 25, 2013, 11:34:29 AM

I think we're going to try a pumpkin chickpea fritter recipe tonight. (Recipe calls for canned pumpkin.) Report to follow!

FH husband liked them, but I gave them a solid "meh" so I won't bother to post the recipe. We're going to try some other bean and/or veggie fritter/cake/burger recipes though because he seems to really like those kind of things.

witchypoo · « **Reply #28 on:** October 26, 2013, 09:57:27 PM »

Quote from: witchypoo on October 14, 2013, 03:34:39 PM

http://chowhound.chow.com/topics/322446

i would just like to stress that this stuff is fucking fantastic, yo.

monster2 · « **Reply #29 on:** October 29, 2013, 01:35:15 PM »

I made a variation of Leezle' recipe, I use spaghetti squash instead b/c I am pretty sure hubby would not eat any regular pumpkin and it's smaller for the two of us. I I am excited for Thursday (everything is assembled with the "lid" securely in place in a dish in the fridge.)

Run Amok · « **Reply #30 on:** October 29, 2013, 01:49:00 PM »

Several excellent looking recipes here: http://www.101cookbooks.com/ingredient/pumpkin

Savory muffins? Looks amazing!
http://www.101cookbooks.com/archives/pumpkin-and-feta-muffins-recipe.html

She also has a chipotle sweet potato pot pie that sounds amazing... need to try that one soon.

4 savory options here that look interesting: http://www.nytimes.com/2012/10/28/magazine/four-ways-to-cook-a-pumpkin-no-matter-how-you-slice-it.html?_r=0

Run Amok · « **Reply #31 on:** October 29, 2013, 01:49:18 PM »

Quote from: witchypoo on October 26, 2013, 09:57:27 PM

i would just like to stress that this stuff is fucking fantastic, yo.

Looks freezable... I'm going to give it a whirl!

wherestheportojohn · « **Reply #32 on:** October 30, 2013, 09:08:59 AM »

Just took another (small knucklehead variety) baked pumpkin out of the oven.
The kitchen smells wonderful.

RA,
the savory muffin recipe resembles a side dish I've thrown together

I'll have to give those a try.

Witchypoo,
Yes, that looks amazing!

tenacious1 · « **Reply #33 on:** November 06, 2014, 05:53:24 PM »

bump -- because I need to figure out what to do with the pumpkin I bought.

srsly · « **Reply #34 on:** November 06, 2014, 07:24:46 PM »

The pumpkin pancake is delicious!

I don't like fresh pumpkin because it's too watery. My recipe for it involves cooking off much of the liquid before using it. Too much work. So I use canned. I use it to make pumpkin cream cheese frosting for cupcakes or macaron filing. I have to say that the macarons were a big hit and sold out in a few days, I had to make more of them.

The recipe is quite simple:
8 oz cream cheese
8 oz unsalted butter softened
10 oz confectioner's sugar
¼ cup pureed pumpkin
1 tsp pumpkin spice.

Beat the butter for 5 mins, then add the cream cheese, beat for another 5 mins. Then add the powdered sugar. Add pureed pumpkin and the spice. Beat for another 5 mins until fluffy. Use immediately.

caribougrrl · « **Reply #35 on:** November 07, 2014, 06:08:45 AM »

pumpkin is very good sliced, tossed with oil & smoked paprika and grilled

Run Amok · « **Reply #36 on:** November 07, 2014, 11:16:30 AM »

Quote from: witchypoo on October 14, 2013, 03:34:39 PM

http://chowhound.chow.com/topics/322446

I really want to try this one of these days.

I'm also pulling the link out of the comments section. It includes a few other interesting looking recipes.
http://www.sfgate.com/news/article/Humdrum-Pumpkin-Does-a-Cinderella-Act-2982358.php

Thanks to whoever bumped this thread-- some good stuff in here I've yet to try!

moroccangirl · « **Reply #37 on:** November 07, 2014, 11:38:23 AM »

Is canned pumpkin (puree, not pie filling) considered real pumpkin?

caribougrrl · « **Reply #38 on:** November 07, 2014, 11:43:18 AM »

Quote from: moroccangirl on November 07, 2014, 11:38:23 AM

Is canned pumpkin (puree, not pie filling) considered real pumpkin?

it's often actually squash

Run Amok · « **Reply #39 on:** November 07, 2014, 11:43:37 AM »

Quote from: moroccangirl on November 07, 2014, 11:38:23 AM

Is canned pumpkin (puree, not pie filling) considered real pumpkin?

Yep... of course. It's usually 100% pumpkin.

caribougrrl · « **Reply #40 on:** November 07, 2014, 11:44:45 AM »

Quote from: Run Amok on November 07, 2014, 11:43:37 AM

Yep... of course. It's usually 100% pumpkin.

the USDA considers some winter squash including pumpkin to be designatable as pumpkin... as long as it's scientific name is in the genus Cucurbita

merigayle · « **Reply #41 on:** November 07, 2014, 12:05:00 PM »

I believe a lot of canned pumpkin is crookneck squash.

caribougrrl · « **Reply #42 on:** November 07, 2014, 12:19:16 PM »

Quote from: merigayle on November 07, 2014, 12:05:00 PM

I believe a lot of canned pumpkin is crookneck squash.

where I grew up, the place that canned pumpkin (Green Giant, I think) used a lot of buttercup squash

moroccangirl · « **Reply #43 on:** November 07, 2014, 02:06:35 PM »

Quote from: caribougrrl on November 07, 2014, 11:44:45 AM

the USDA considers some winter squash including pumpkin to be designatable as pumpkin... as long as it's scientific name is in the genus Cucurbita

The ingredient is pumpkin and the front says "100% pure pumpkin". Would they still put squash in that? Do they put just enough pumpkin for it to taste like pumpkin (in the cans that have squash)?

caribougrrl · « **Reply #44 on:** November 07, 2014, 02:14:48 PM »

Quote from: moroccangirl on November 07, 2014, 02:06:35 PM

The ingredient is pumpkin and the front says "100% pure pumpkin". Would they still put squash in that? Do they put just enough pumpkin for it to taste like pumpkin (in the cans that have squash)?

even the ones that say 100% pure pumpkin can have a lot of squash (or all squash) and be called pumpkin

but pumpkin is a squash... a lot of the Curcubitas are sweeter and smoother than pumpkin anyway

some squashes have more concentrated flavour so may even taste more pumpkin-y than pumpkin

merigayle · « **Reply #45 on:** November 07, 2014, 02:26:12 PM »

Quote from: caribougrrl on November 07, 2014, 02:14:48 PM

even the ones that say 100% pure pumpkin can have a lot of squash (or all squash) and be called pumpkin

but pumpkin is a squash... a lot of the Curcubitas are sweeter and smoother than pumpkin anyway

some squashes have more concentrated flavour so may even taste more pumpkin-y than pumpkin

yep i stopped buying cooking pumpkins because they were not as good as the canned or boxed.

moroccangirl · « **Reply #46 on:** November 07, 2014, 04:01:46 PM »

Quote from: caribougrrl on November 07, 2014, 02:14:48 PM

even the ones that say 100% pure pumpkin can have a lot of squash (or all squash) and be called pumpkin

but pumpkin is a squash... a lot of the Curcubitas are sweeter and smoother than pumpkin anyway

some squashes have more concentrated flavour so may even taste more pumpkin-y than pumpkin

This is so crazy to me!! If I tell adam he is probably eating squash pie he would never request a pumpkin pie again!

merigayle · « **Reply #47 on:** November 07, 2014, 08:06:46 PM »

Quote from: moroccangirl on November 07, 2014, 04:01:46 PM

This is so crazy to me!! If I tell adam he is probably eating squash pie he would never request a pumpkin pie again!

Pumpkin = squash but it is our secret

witchypoo · « **Reply #48 on:** November 08, 2014, 05:27:37 AM »

Quote from: Run Amok on November 07, 2014, 11:16:30 AM

I really want to try this one of these days.

I'm also pulling the link out of the comments section. It includes a few other interesting looking recipes.
http://www.sfgate.com/news/article/Humdrum-Pumpkin-Does-a-Cinderella-Act-2982358.php

Thanks to whoever bumped this thread-- some good stuff in here I've yet to try!

I made kaddo two nights ago with a lamb and tomato gravy. Soooo good.

Run Amok · « **Reply #49 on:** November 10, 2014, 10:46:33 AM »

Quote from: witchypoo on November 08, 2014, 05:27:37 AM

I made kaddo two nights ago with a lamb and tomato gravy. Soooo good.

Ok, I have a butternut squash I need to use up, so I'm thinking of doing it this week. I'm trying to figure out what I should do in place of the ground meat in the tomato sauce though. Lentils maybe?

Run Amok · « **Reply #50 on:** November 10, 2014, 10:55:07 AM »

Or maybe bulghur?

witchypoo · « **Reply #51 on:** November 11, 2014, 07:24:16 PM »

i suspect either would work.

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Author Topic: PUMPKIN!!!! (Read 20596 times)

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