Ok, upon Valerie's inspiration [from a comment made elsewhere] along with
the fact that this is now officially pumkin season, being October, how
about sharing your favorite recipes using pumkin??  

19 responses total.

when i was a kid, we got trick-or-treat bags that had a mysterious misspelling
on them somewhere. did anybody else get these?

btw, i love the pie made with these things...

 If pumkin tastes anything like pumpkin, I don't want any.

For a good time with your taste buds, type "recipe dessert chocolate.ch"
at the next prompt.  :)

I'll post my Pumpkin Cheesecake recipe...

For a pumpkin cheesecake recipe from Laurel, type
        recipe dessert pumpkin
at the next picospan prompt.

Someone say pumpkins?  It wouldn't be autumn without these.

     Peanut Butter-Pumpkin Soup

  4 Tbsp. unsalted butter
  4 cups pumpkin pie filling
  2 cups pureed sweet potatoes
  1 cup peanut butter
  6 cups chicken broth
  1 tsp. freshly ground black pepper
  1 tsp. salt
  optional garnish of chive and/or sour cream

     Melt the butter in a heavy soup pot over medium heat.  Stir
in the pie filling, sweet potatoes and peanut butter.  Add broth,
pepper and salt; stir well until smooth.  Reduce heat and simmer 
for 20 minutes.  Garnish as desired.  Serves 8.  

     This is a velvety smooth and intensely flavored soup.  Served
with a grilled mixed vegetable salad, a glass of wine, and fresh, 
hot bread, 'tis the best of the season.

        Classic Pumpkin Bread
  3 1/2 cups all-purpose flour
  3 cups granulated sugar
  2 tsp. baking soda
  1 1/2 tsp. cinnamon
  1 tsp. ground nutmeg
  1 tsp. ground clove
  1/2 tsp. ground ginger
  1 tsp. salt
  4 eggs
  1 cup vegetable oil
  2/3 cup water
  16 oz. pumpkin puree
  1/2 cup pecan chips
  1/2 cup raisins

     Mix dry then moist ingredients, then fold together until just
moistened.  Add the nuts and raisins.  Grease two bread pans, pour
in batter, then bake at 325 degrees for 90 minutes, or until done.

     This is a very spicy, moist bread, which goes well with a 
cream cheese spread and fine coffee or tea. 

So the six of us got three pumpkins to carve up and thought
that tossing the innards awaw was not in the best interests of
either ourselves ('cept the seeds, to feed some birds) and wanted
to do somthing gustatorial with the guts.
  
So far, we have found out that we have to boil the pumpkin meat
for a long time (how long?) and then put it through a food
processor (or my Waring blender since we don't have a food
processor). 
  
The idea of carving a face into an empty can we'll leave to the
Go-Bots and kin. 
  
ARe there any of you who have some particulars on how to get from
raw pumpkin to something that wouold/could turn out a decent pie,
or bread, or peanut butter-pumpkin soup?

If I remember correctly, you carve away the peel, bake it for a while
and then mash it if you want to make a pie.

The pumpkin is a squash, and you can eat it like you would any squash.

The easiest way is to cut the pumpkin in half; place cut sides down on a
cookie sheet and bake in a 350F oven til tender (usually takes about an
hour, but I start checking after about 30-40 min).  Remove the flesh from
the skin and mash.

Type "recipe veggie pumpkin" for the valerie method of converting
a whole pumpkin into the usual form that recipes call for.

TS: A note on pumpkin anatomy: The outermost layer of the pumpkin is
called the rind.  It's about as thick as the peel of an apple.  Directly
attached to it is the flesh of the pumpkin: the edible part.  Inside
that is a cavity filled with seeds and stringy stuff.  The stringy
stuff isn't usually eaten.  The seeds are edible, but usually the pumpkin
seeds for eating are from pumpkins that are specially bred to have edible
seeds, while the pumpkin seeds you find in jack-o'lantern pumpkins and
pie pumpkins are not as good to eat, though they are edible.
I'm not sure, from your description in #8, that you've got the edible
part of the pumpkin and not the stringy stuff that's mixed with the
seeds.

Be sure you buy a PIE pumpkin, not a jack-o-lantern (field) pumpkin.
Those are bred for size and shape, not taste.

I recently made pumpkin ice cream.  Very nice flavor, though the
texture wasn't as creamy as I like (could have been a problem
with the freezing temp or something).  I got the recipe from
the Ben and Jerry's Ice Cream book.

Anyone know a good pumpkin cookie recipe?  If so, please send to twolf

It's pumpkin [pie] time again; hurray!  I love a good pumpkin pie. Was
considering getting one while I was at the grocery store the other day and
all they had was sweet potato pie [which I *don't* like, though everyone keeps
telling me they're very similar. I don't think so, even though they may LOOK
similar. Last year, I got a pie that was labeled at pumpkin [that was on the
same table as the sweet potato ones] but after I tried it, I discovered it
was mislabeled as the s.p. kind. I was sooo diappointed.

Does anyone have a good recipe?  And what are your favorite store-brought
pumpkin pies?

I think pumpkin pies are essential egg custard (milk, eggs, sugar) plus
pumpkin and spices.  If you like the conventional spices you can probably buy
the pumpkin in a can with spices added and just add milk and eggs.  And make
a pie crust from flour, water, and shortening.

Costco has a good store bought version of pumpkin pie. It is like $6 
too. 

And it's freaking HUGE.  

I know the Costco in Durham made wonderful pies, too [I loved the carmel apple
one]. My membership ran out, though, and I haven't renewed it. While I was
in NC, I was able to split the membership cost with a friend.

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