The Great Pumpkin

Any special recipes using the Great Pumpkin?

I cube it and prepare it like mashed potatoes. Add some garlic and parmesan cheese, or a little sgar and pumpkin pie spice.

Andre Soltner's potage au potiron.

http://www.nytimes.com/recipes/1015714/pumpkin-soup-served-in-a-pumpkin-potage-au-potiron.html

We make it yearly.

"There are three things I have learned never to discuss with people: religion, politics, and the Great Pumpkin."[SUP]http://badgerandblade.com/vb/#cite_note-1[/SUP] -Linus

I like to have my Great Pumpkin with a side of Flying Spaghetti Monster.

I prefer to let the Great Pumpkin come to me, provided my pumpkin patch is sincere enough.

When that doesn't happen, I love to make pumpkin surprise.

1 Can of Pumpkin Pie Mix (some recipes call for plain pumpkin, then add the other seasonings. I find the pumpkin pie mix to be easier).
1 Can of evaporated milk
3 Eggs
1 cup sugar

1 box of yellow cake mix
1 stick of butter
chopped walnuts or pecans


Distribute cake mix atop liquid mixture.

Melt butter and pour evenly over cake mix

Top with nuts

Bake at 350 for 45 minutes to an hour.

Be grateful it's Autumn!

This looks interesting:

http://www.marthastewart.com/348891...r/276955/seasonal-produce-recipe-guide|348891

Pumpkin Pie

Ingredients
1 (8-ounce) package cream cheese, softened
2 cups pumpkin, mashed or canned
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Directions
Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

-Paula Deen

Fabulous!

I am always looking for tips on cooking pumpkin seeds. Thanks in advance.

August West said:

Fabulous!

I am always looking for tips on cooking pumpkin seeds. Thanks in advance.

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I'd like to see that one too.

I like to roast pumpkin seeds.

August West said:

I like to roast pumpkin seeds.

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Just one of the benefits of pumpkin pie. But you know this I'm sure.

I just roast the seeds and throw the rest away. Never cared for pumpkin (pie, bread, cookies, etc.).

TheVez2 said:

I just roast the seeds and throw the rest away. Never cared for pumpkin (pie, bread, cookies, etc.).

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I am thinking of roasting some once pumpkin carving time comes. What temp/how long do you do this? Do you season them at all?

oc_in_fw said:

I am thinking of roasting some once pumpkin carving time comes. What temp/how long do you do this? Do you season them at all?

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What I want to know also. Some roasting tips.

Love these
http://allrecipes.com/Recipe/Easy-P...8=Quick Search&event10=1&soid=sr_results_p1i9

Never thought there was any great secret to it. I just wash the seeds off well. I usually just throw them in a colander and let water run through them for a while and pull out the big chunks of orange bits. Then I sometimes dump them onto a towel to dry the outside off (just reduces the time in the oven). Then I spread them out on a baking sheet and salt them. Put them in an oven on low heat (250) and check/flip them every 15 minutes or so until they are done (about an hour). It's not science, you just have to play temps and baking times by ear. You can cook them at a higher temp (350), and you'll likely have more browning on the shell. Some people like this, some don't. I find that if they are cooked at a higher temp, with some good browning on them, then I don't mind eating the whole thing shell and all.

It really all comes down to how you like your seeds. If your oven will do 100 degress (some electrically controlled ovens don't start that low), you can essentially dry the seeds rather than cook them. It'll take a while (no, a lot longer) for them to dry out that way, but the seeds will be pretty good and should crack out of the shell pretty easily. If you cook them at 350 though, the skins begin to cook (and break down slightly) making them more difficult to open (in one piece), but they break down easier in your mouth by chewing, if you want to eat the seed and skins together. Any higher than 350 and you need to watch them closely. They will go from done to burnt pretty quickly.

How you like your seeds to turn out will tell you if you want the higher or lower end of the temp scale. Either way, it's not rocket surgery. Place seeds on pan, salt, bake in oven until dry, flipping every now and then for even drying. Easy Peasy!