What can I do with extra Pumpkins?

Question

So, somehow I ended up with four pumpkins--none of them carved. It was sort of a lapse in communication, but now I'm stuck with them.

Halloween will be over in a few hours and it's a waste to toss them. Anyone have any recipe ideas?

Answer 1

I Love Pumpkin!!! It is SO Yummmy!!! I would have fun w/ all that Pumpkin... Just a few ideas for ya

Cream of Pumpkin Soup

* 3 tablespoons margarine, softened
* 1 tablespoon brown sugar
* 1/4 teaspoon ground cinnamon
* 4 slices whole wheat bread
* 1 cup chopped onion
* 2 tablespoons butter, melted
* 2 (14.5 ounce) cans chicken broth
* 2 cups pumpkin puree
* 1 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground ginger
* 1/8 teaspoon ground black pepper
* 1 cup heavy whipping cream

1. Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.

2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

3. Transfer broth mixture into the container of a blender or processor. Process until smooth.

4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..

5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

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Pumpkin Cheesecake

* 3/4 cup graham cracker crumbs
* 1/2 cup ground pecans
* 2 tablespoons white sugar
* 2 tablespoons brown sugar
* 1/4 cup butter
* 3/4 cup white sugar
* 3/4 cup pumpkin
* 3 egg yolks
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground mace
* 1/2 teaspoon ground ginger
* 1/4 teaspoon salt
* 3 (8 ounce) packages cream cheese
* 3/8 cup white sugar
* 1 egg
* 1 egg yolk
* 2 tablespoons whipping cream
* 1 tablespoon cornstarch
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon lemon extract

1. Preheat oven to 350 degrees F (175 degrees C).

2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.

3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.

4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.

5. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not over bake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

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Delicious Pumpkin Bread

* 3 1/4 cups all-purpose flour
* 2 teaspoons baking soda
* 1 teaspoon ground nutmeg
* 2 cups packed pumpkin puree
* 1 cup vegetable oil
* 1/2 cup chopped walnuts (optional)
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 3 cups white sugar
* 2/3 cup water
* 4 eggs


1. Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).

2. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.

3. Bake for approximately 1 hour.

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How To Cook A Pumpkin

1. Preheat the oven to 350.
2. Wash the squash and split it lengthwise. Scoop out the seeds.
3. Bake cut-side-down, uncovered, in a lightly oiled pan for 1 hour or more, until the squash is easily pierced with a fork.
4. Remove and let sit until cool enough to handle.
5. Scoop the flesh from the halves and puree in a food processor.

How To Cook A Pumpkin - The Boiling Method:

1.Carve out the top and bottom. Scrape out the seeds and string.
2.Slice into wedges similar to a melon. Take a potato peeler and scrape the dark skin off of the pumpkin wedges.
3.Cut wedges into chunks, the smaller the better.
4.Place the pumpkin chunks into a large pot.
5.Add water until it is about 1 inch from the top.
6.Bring the water to a boil, cover and simmer for about 75 minutes.
7.Strain water out of the pot.
8.With a scoop, fill a blender with the boiled pumpkin chunks and blend until smooth.
9.Line a pasta colander with paper towels and pour the pureed pumpkin into the colander.
10.Repeat this process with the remainder of the boiled pumpkin chunks.
11.Leave the pureed pumpkin in the colander for about one hour.
12.Most of the water will drain out leaving smooth creamy pumpkin.
PROS: Yields more pumpkin
CONS: A little more work

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Answer 2

To use the inside of the pumpkin you will need to cut the top off, scoop out the seeds and such.
rub some oil around edges where you cut the top off
Bake in 350 degree oven for 90 minutes or until the flesh is very tender. it need to be tender enough for pureeing
cool, cut pumpkin away from the skin and puree.
You can keep this in an airtight container in the fridge for a few days.
You can use the puree for soups and pie.

Answer 3

Peel and cut them into small cubes. Cook them until done; then puree them and freeze in bags. This winter when the snow is flying, you can make some delicious pumpkin bread.
If you're very energetic you can go ahead and make several loaves of pumpkin bread now. Cool; wrap in plastic; then put in zip lock bags and freeze. Then when the snow flies, you can let a loaf thaw out and cuddle up with a good book and a big slice of pumpkin bread and enjoy!

Answer 4

Pumpkin pie and you can freeze it for a later time to eat
recipe:
A delicious pumpkin pie, spiced with ginger and cinnamon.
INGREDIENTS:

* 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.

Answer 5

I'd take out the 'innards' and freeze them. use them to make pumpkin pie for thanksgiving! you can find a pumpkin pie recipe almost anywhere. you can also use pureed pumpkin as a replacement for oil in almost any baked recipe, such as brownies or cookies. it gives them that holiday flavor and is healthier! best wishes!

Answer 6

Pumpkin squash

Ingredients
1 extra pumpkin
1 two story window
1 oz of nerve

take 1 extra pumpkin up to two story window.
mix with 1 oz of nerve and drop extra pumpkin from two story window.
makes a very large serving of squash pumpkin.
depending upon when guest are to arrive you may have to
run like h- - -.

Answer 7

i hear lots of extra pumpkins for grocery stores and such go to cattle farmers for there cows to munch. If you dont feel like baking or making something then maybe give them to a person with livestock who might want to feed them as a treat.

Answer 8

Pumpkin Soup! Great to freeze too, so you don't waste it. Perfect for the up and coming winter.

Answer 9

Before you pitch the pumpkins cut off the top and take out the seeds. Then make some pumpkin seeds for you and your friends/co-workers. Then throw them away.

Answer 10

They make great decorations for Thanksgiving. Add some cornstalks and a scarecrow. After Thanksgiving you can do with them what the first two people suggested.