Pumpkins (merged threads)

Pink.

Hi mummy_jay,

There's an older thread with lots of pumpkin recipes so I've merged your thread with it to keep all the suggestions together.

Pink

*niptuckfan*

Yes the Jamie Oliver muffins looked great didnt they? Defiantely going to give them a go as a healthyish snack - not sure about the icing though Im not very fond of lemony might try a more cream cheese topping - do you think they will taste similar to carrott cake? I love BNS but have never had as a sweet

Froogalp

Hi there,

Apologies for another Hallowe'en related thread but does anybody have any good pumpkin recipes? I'm getting one to make into a lantern but don't want to waste the innards of the pumpkin. Made pumpkin soup once but it wasn't overly exciting - maybe the spicing wasn't right. Any suggestions gratefully appreciated! Thanks.

Pink.

Hi Froogalp,

Welcome to MSE. :hello:

There's an older thread with lots of recipes that should help so I've merged your thread with it to keep all the suggestions together.

Pink

mummy_Jay

Eumenidies wrote: »

Pumpkin Pie
Ingredients
Rich Shortcrust Pastry:
8 oz ( 225 g ) all purpose flour
6 oz ( 170 g ) unsalted butter, soft
1 egg yolk
1 level dessertspoon of castor sugar
1-2 tablespoons of iced water
pinch of salt
Filling
4 cups fresh pumpkin, cooked and mashed
1 standard tin sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

How to make

1. Preheat oven to 220 degrees C. (a bit less for a fan oven)
2. Mix dry pastry ingredients together, rub in butter, then mix to a dough with egg yolk and iced water.
3. Put pastry in the fridge for 1 hour.
4. Roll out into a pie tin, !!!!! the bottom and blind bake for 10 minutes.
5. In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
6. Bake in preheated oven for 15 minutes. Reduce the heat to175 degrees C and bake another 35 to 40 minutes or until a knife inserted comes out clean.

Short cuts: Use shop made pastry or a ready made pie crust.

Very yummy with cream or ice-cream!

My experience is the pumpkin shell doesn't last long, but if you keep it in the fridge it might last longer?

I just wanted to say a big thank you for this.:T :T :T

I made it yesterday and it was delicious. My 3 year old loved it (I left the salt out as I knew he'd be having some) and so did I.:j

Perfect receipe for a first taste of pumpkin.:beer:

Froogalp

Thanks everybody for your help!

BorisTheSpider_3

hmm, I have read that shop pumpkins (jack-o-lanterns) are not that good/nutritious, any thoughts?

COOLTRIKERCHICK

As its that time of year, and pumpkins are everywhere..I thought I would bump up this thread, as it might help peeps... I bought 2 today for £3 on the co-op, one for my pigs and one to see what i can cook with it....

Any new suggestions on what to do with them will be great.... especially for when they are reduced after Halloween;)

Linda32

I've made this receipe quite a few times.

http://www.bbc.co.uk/food/recipes/sausagepumpkinandsag_92737


It freezes well. I serve with crusty bread and wedges.

I left out the banana shallots, sage, parsley and white wine vinegar and its still good

Oh and I slice the sausages into bite sized pieces rather than leaving them whole. I also skin the sausages, just to make them nicer to eat in the end.