I carved my pumpkin, how do I make dessert from the guts?

Question

I know to remove the seeds. I baked them in the oven, but I need a good recipie for pumpkin pie for the rest of the insides. Any ideas? I will also be willing to try cheese cake, mouse, tarts, etc. THank you.

Answer 1

1 medium sugar pumpkin
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
3 cups evaporated milk
4 eggs, beaten
2 (9 inch) unbaked pie crusts
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cut out top of pumpkin and clean out all seeds and strings from inside. Slice pumpkin vertically into 3 inch wide strips. Place strips onto a baking sheet.
Bake in preheated oven for about 1 hour. Once done, scrape the pumpkin from the skins, then beat with a mixer or puree in a food processor until smooth.
Preheat oven to 425 degrees F (220 degrees C).
Mix the nutmeg, ginger, salt, evaporated milk and eggs with the pumpkin puree. Pour mixture into two 9 inch pie crusts.
Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 40 minutes, or until toothpick inserted into center comes out clean. Cool and refrigerate.

Answer 2

I had a friend who asked this and was mistaken about what part of the pumpkin to use, and wound up with a stringy pie that took many hours to cook. So first understand that you use the flesh to make pies and such, not the gooey stringy part that you remove when you carve the pumpkin. If you already know that, then you're good to go.
I'm sure you're going to get a million pumpkin recipes, but keep something in mind: all the ecipes can be done with either canned or fresh pumpkin. If using fresh, just peel it, cut it into cubes and steam or boil it for a few minutes to soften, drain well, then puree. Or, pop it into a 350 oven until the pieces are soft, then puree. Viola, you have pureed pumpkin for whatever you want to use it for. I like to use it to make a great sauce for chicken: Just add some pumpkin to chicken broth (or the drippings from roasting your chicken), and season with salt, pepper, and sage to taste. Yummy!

Answer 3

The question is what type of pumpkin did you buy? If you bought a cooking pumpkin, pare the pieces of flesh (not the inside stringy goop), cut them into chunks, then cook with sugar and pumpkin pie spice until thickened. You can use it in any recipe calling for cooked pumpkin.

If you bought a standard field pumpkin that's usually sold for making jack o'lanterns, you're probably better off not bothering. The flesh from field pumpkins is stringy, often tough, and usually watery when cooked. Also, it cooks down to practically nothing.

You'd do better to just carve it for decoration and then go buy a cooking pumpkin instead.

Answer 4

The recipes are all good ones. So after Halloween take your pumpkin and cut it up into small pieces. Remove the rind(orange skin) take the meat of the pumpkin and boil it til soft or put it in the oven til soft than mash it up and use with the recipes.
I prefer using the oven, it keeps the flavour of the pumpkin. Have fun!

Answer 5

This is absolutely delicious. I make it at Halloween and Thanksgiving. Just another excuse to carve more than 1 pumpkin.

Hot Pumpkin Praline Souffle with Creme Anglaise
1 qt Milk
2 tsp Vanilla
12 x Egg yolks
1 cup Sugar
1 cup Flour
1/2 cup Pumpkin puree
1/2 cup Praline paste
1 cup Egg whites

CREME ANGLAISE
6 x Egg yolks
1/2 cup Sugar
2 cup Half-and-half
1 pch Salt
1 x Vanilla bean split/scraped (or 2 ts vanilla extract)

Place milk and vanilla in a heavy pot and bring to a boil. In mixing bowl, place yolks and sugar; beat with an electric mixer until pale yellow
(approximately 10 minutes). Add flour, and pour half of milk over egg mixture and beat. Pour egg mixture back into rest of milk and return to stove. Heat until thick, stirring constantly. Strain and chill. When cold, stir in pumpkin puree and praline paste.
To make souffle: Butter and sugar individual ramekins. In a bowl, place 1 cup souffle base mixture. In bowl of mixer, beat egg whites until thick and creamy. With a rubber spatula, fold egg whites into base mixture. Pour into prepared ramekins and bake in oven at 375 degrees for approximately 10 minutes (until puffed and set). Remove from oven and sprinkle tops with powdered sugar; serve. Break a hole in center of souffle and spoon creme anglaise into souffle.
CREME ANGLAISE Place egg yolks and sugar in bowl of electric mixer and beat on high speed until mixture is pale and forms ribbons (approximately 10 minutes).
In meantime, place half-and-half, salt, and split vanilla bean in a heavy-bottom pot. Bring cream to a boil and remove from stove. Pour half of boiled cream over egg mixture while beating on low speed. Then pour egg mixture back into cream and return to stove. On low heat, stirring constantly with a wooden spoon, heat until mixture lightly thickens
(mixture should coat the back of a wooden spoon; be careful not to let it get like an egg scrambled). Remove from Stove. Strain and chill.

Answer 6

there are a lot of ideas at www.foodnetwork.com look for Emeral Agassi,he has a bunch of very good ideas and suggestions

Answer 7

Here are some that I have tried:

Pumpkin Muffins
•3/4 cup natural bran
•3/4 cup whole wheat flour
•3/4 cup granulated sugar
•1 1/2 tsp cinnamon
•1 tsp baking powder
•1 tsp baking soda
•1/2 tsp salt
•1 cup raisins
•1 cup mashed or canned cooked pumpkin
•2 eggs (unbeaten)
•1/2 cup vegetable oil
•1/2 cup plain yogurt or buttermilk
In bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt and raisins; toss to mix. Add pumpkin, eggs, oil and yogurt; stir just combined.
Spoon batter into paper-lined or nonstick muffin tins. Bake in 400 degree F oven for 25 minutes or until firm to the touch. Makes 12 muffins.

Pumpkin Pie Muffins
2 cups flour
3/4 cups packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon nutmeg
3/4 cup canned pumpkin
1/2 cup butter, melted and cooled
1/4 cup buttermilk
2 eggs, lightly beaten
3 tablespoons molasses
1 teaspoon vanilla
3/4 cup coarsely chopped pecans or walnuts
3/4 cup chopped dates (optional)
Preheat oven to 400 degrees. Grease twelve muffin cups. In a large bowl, stir together first 9 ingredients. In another bowl, stir together pumpkin, butter, buttermilk, eggs, molasses and vanilla until blended. Make a well in center of dry ingredients; add pumpkin mixture and stir just to combine. Stir in pecans and dates.
Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until a cake tester inserted in center of one muffin comes out clean. Remove to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.

Pumpkin-Praline Pie
•1 3/4 Cups Cooked and Mashed Pumpkin (see note)
•1/2 Teaspoon salt
•1 1/2 Cups Evaporated Milk
•2/3 Cup Packed Brown Sugar
•2 Tablespoons Sugar
•1 1/4 Teaspoons Ground Cinnamon
•1/2 Teaspoons Ground Ginger
•1/2 Teaspoon Grated Nutmeg
•1/4 Teaspoon Ground Cloves
•2 Large Eggs
•9-inch Frozen piecrust (see Variation)
•Whipped Cream for garnish
--1 Pie, Serving 8--
With a sharp knife, cut a circular top out of the pumpkin. Scoop out
the seeds and scrape the inside of the pumpkin clean. Cut the pumpkin
into pieces and peel it like a potato, using either a peeler or a knife. Boil the
pieces like you would potatoes for mashing. When soft, drain and mash the
pumkin.Preheat the oven to 425 Degrees F. Beat the pumpkin, salt, milk,
brown sugar, sugar, and spices together until smooth, using the low speed on a hand mixer or using a wire whisk. Beat the eggs separately, then add them to the mixture. If you can't get them to blend smoothly by whisk or mixture,
pour the ingredients into a blender and puree for 30 seconds. Pour the
mixture into the piecrust. Bake for 15 minutes. Reduce the oven temperature
to 350 Degrees F. Bake for 35 minutes longer.
Topping:
1/3 Cup Packed Brown Sugar
1/3 Cup Chopped Pecans
1 Tablespoon Margarine or Butter at room temperature
To make the topping, mix the ingredients together. Sprinkle over the pie, leaving a circle in the center bare. Bake for another 10 minutes until a knife inserted in the center of pie comes out clean. In order to avoid spilling, bake this pie by placing the pie pan on a preheated baking sheet. Refrigerate for 4 hours, until chilled. Garnish the center of the pie with a mound of whipped cream. Immediately refrigerate any leftovers after serving.
NOTE: You may substitute 1(16 OZ) can of pumpkin for the fresh pumpkin.
VARIATION: If you make your own piecrust, roll leftover pastry and cut into thin shapes of stars, moons, acorns, leaves, etc. Bake for a few minutes, until brown, while the pie is cooling. Place the shapes on each piece of pie for serving.

Pumpkin Marble Cheesecake
Servings: 10
•1 1/2 c Gingersnap Crumbs
•1/2 c Finely Chopped Pecans
•1/3 c Margarine, Melted
•16 oz Cream Cheese, Softened
•3/4 c Sugar
•1 t Vanilla
•3 ea Eggs
•1 c Canned Pumpkin
•3/4 t Cinnamon
•1/4 t Ground Nutmeg
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

SWIRLED PUMPKIN AND CARAMEL CHEESECAKE

INGREDIENTS:
Crust

1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Filling

4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream

DIRECTIONS:

Crust:

Preheat oven to 350 degrees. Finely grind crushed cookies,
pecans and sugar in processor. Add melted butter and blend
until combined. Press crust mixture onto bottom and up sides
of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Filling:

Using electric mixer, beat cream cheese and sugar in large
bowl until light. Transfer 3/4 cup mixture to small bowl;
cover tightly and refrigerate to use for topping. Add pumpkin,
4 tablespoons whipping cream, ground cinnamon and ground
allspice to mixture in large bowl and beat until well combined.
Add eggs 1 at a time, beating just until combined. Pour filling
into crust (filling will almost fill pan). Bake until cheesecake
puffs, top browns and center moves only slightly when pan is
shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and
cool 10 minutes. Run small sharp knife around cake pan sides to
loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature.
Add remaining 5 tablespoons whipping cream to cream cheese mixture
and stir to combine. Press down firmly on edges of cheesecake to
even thickness. Pour cream cheese mixture over cheesecake,
spreading evenly. Spoon caramel sauce in lines over cream cheese mixture.
Using tip of knife, swirl caramel sauce into cream cheese mixture.
(Can be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake. Spoon sour cream into pastry
bag fitted with small star tip (do not stir before using). Pipe
decorative border around cheesecake and serve.

Yield: 10 Servings
TIPS FOR BAKING CHEESECAKES:

* Avoid over-beating the cheesecake filling. Over-beating
incorporates additional air and tends to cause cracking on
the surface of the cheesecake.

* Use a springform pan (a pan with removable side and bottom).
Placing the pan on a baking sheet helps to avoid leaks in the
oven.

* Always bake a cheesecake on the center rack of the oven.

* Don't be tempted to open the oven door during the first
30 to 40 minutes of baking, drafts can cause the cheesecake
to fall or form cracks.

* Avoid over-baking. Be aware that baking times are not always
exact, due to variations in ovens. A perfectly baked cheesecake
will be puffed around the edges, yet the center should be
slightly moist and jiggly. Unless otherwise directed by your
recipe, turn the oven off and allow cheesecake to remain in oven,
with the door ajar, for 30 minutes or until center is completely
set. Remove from the oven and cool completely on a wire rack
away from drafts before refrigerating.

* For optimum flavor, serve cheesecake at room temperature.
This takes about 30 minutes.

* Store in the refrigerator up to 4 days, loosely covered.

* Baked plain (minus topping) cheesecakes freeze well for up
to 2 months. Cool completely and wrap tightly in heavy-duty
foil or plastic wrap. To use, thaw frozen cheesecake overnight
in the refrigerator.


I hope this helps!