we have a pumpkin for halloween and always throw away flesh,i need a simple recipe for it pls,?

Question

also are the seeds edible...thanx just simple pies n that sort of thing thanx

aww didn,t know there would be a difference ,yeah i think it is a halloween grown 1...wot would the difference be

Answer 1

Yes the seeds are edible......Scrape them out, put them on a baking tray and put in the oven for about 10-15 minutes on low, remove from oven and eat.

When cutting out the inside of the pumpkin, cut into small chunks, same size as potatoes, cut up some potatoes, boil for 15-20 minutes and mash as normal, little butter, little milk, black pepper......lovely, you will never want normal mash again. Enjoy

Answer 2

Pumpkin pie


Serves 8



Preparation time less than 30 mins

Cooking time 30 mins to 1 hour







Ingredients
For the pastry:
Sweet short crust pastry case
or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.
For the filling:
450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (reserve the white)
3 oz/75g soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
10 fl oz/275 ml double cream



Method
1. Pre-heat the oven to 180C/350F/Gas 4.
2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
4. Then lightly whisk the eggs and extra yolk together in a large bowl.
5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
6. Now add the pumpkin pureé, still whisking to combine everything thoroughly. 7. Then pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
8. Then remove it from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.

Answer 3

Roast pieces of it with your potatoes for sunday dinner or have pumpkin soup. Boil the flesh in chicken stock (about 1 litre for every kilo of flesh) Add fried onions, diced really finely, black pepper, paprika, cumin, orange zest, any red or orange spices go well. Blend it in batches or drain it, mash it and stir the stock back in. Swirl it with cream to serve with hot bread. Yum. The seeds are edible but not that nice. If you really like any of these recipes you can use buternut squash instead of pumpkin during the rest of the year when pumpkin isn't available. You can also make pumpkin scones, boil and mash the pumpkin and use it instead of milk in a normal scone recipe.

Answer 4

Just type in pumpkin recipes into a search engine and you will get plenty, Pumpkin pie and pumpkin soup come to mind. And yes, you can use the flesh of pumpkins sold for Halloween in recipes, they are just normal pumpkins.

Answer 5

There are pumpkins grown for making pies and such as well as pumpkins for Halloween, so I suggest that you make sure the type of pumpkin you purchased before attempting to bake with it's inner contents, of course the seeds from your Halloween pumpkin are suitable for roasting.

Answer 6

Pumpkin fritters - mix a cup of mashed cooked pumpkin with a cup of selfraising flour,1 or 2 tsp sugar, cinnamon and nutmeg and make a paste similar to that of cup cakes. Heat some oil in a pan or griddle(if you have one) and fry gently for two to three minutes. Delicious.

Answer 7

Just separate the seeds from the fibres, rinse and dry them, lay them out on a cookie sheet in a low oven and roast them (I don't have a recipe on hand). Cook the flesh to a puree and use in pies, smoothies, breads and cakes, etc. Lots of recipes on the web.

Answer 8

PUMPKIN PIE

•1 1/4 cups pumpkin puree, canned or fresh
•3/4 cup sugar
•1/2 teaspoon salt
•1/4 teaspoon ground ginger
•1 teaspoon ground cinnamon
•1 teaspoon all-purpose flour
•2 eggs, lightly beaten
•1 cup evaporated milk, undiluted
•2 tablespoons water
•1/2 teaspoon vanilla extract
•1 unbaked pastry shell (9-inch)
PREPARATION:
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.


Pumpkin seeds

If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.


soak them in salt water and then cook them at 200F for a
couple of hours. I ended up soaking my seeds overnight and then spiced them
and cooked them. WOW!!!! They turned out awesome.


Pumpkin Cookies

1.1 cup pumpkin - canned or fresh (steamed & pureed)
2.½ cup brown sugar
3.½ cup white sugar
4.½ cup margarine (butter or shortening acceptable too)
5.1 egg
6.1 tsp vanilla (pure is best)
7.2 cups flour
8.1 tsp baking soda
9.2 tsp baking powder
10.½ tsp salt
11.1 tsp cinnamon
12.½ tsp Nutmeg (optional)
13.¼ tsp cloves (optional)
14.1 cup chocolate chips
15.½ - 1 cup raisins (optional)
16.I did not have nuts in this batch, but for an added touch you could add ½ - 1 cup of nuts

Preheat your oven to 350F. Measure all ingredients into a large bowl. Mix well. Drop by teaspoon onto lightly greased baking sheet or a silicone mat. Bake for 15 minutes, until golden brown.

This recipe can be multiplied without any problems. Three times will keep you baking for a few hours. I cannot tell you how many cookies this makes as I can never count them before they have been ‘sampled’. I am sure it makes 3-4 dozen, but don’t quote me.

Enjoy.

Answer 9

try this link below, it's got loads of wicked pumpkin recipies, i'm a vegetarian and so need to eat loads of different fruit an veg or i would get really bored and i LOVE pumpkin. or any squash, why limit yourself to just halloween its really nice to eat squash soup in the summer with some nice cheesy bread, because its a really light food
happy cooking

Answer 10

Loads of recipes on internet for pumpkin. Try pumpkin pie (delicious) or soup.