Pumpkins Make Any Dish a Smashing Hit

(Page 5 of 5)

Oct. 22, 2008
By Jessie Fetterling 
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Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan for 5 to 10 minutes before unmolding to cool completely on a rack.

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Yield: Makes one loaf.

Pumpkin Ice Cream (from More-With-Less by Doris Janzen Longacre)

2 cups milk
4 egg yolks or 2 eggs, beaten
1 cup sugar
1/8 tsp salt
2 cups mashed, cooked pumpkin
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/4 tsp ginger
1/2 tsp vanilla
1 cup cream

Scald (heat without boiling or burning) milk in a double boiler. Combine the eggs, sugar, salt, pumpkin, cinnamon, nutmeg, allspice, ginger and vanilla in a bowl and add to the hot milk. Cook (heat to steaming) ingredients 4 minutes longer and then let cool. Add cream. Pour into a freezer container and crank until stiff.

Yield: Makes 10 servings.

Now that you’ve seen all the delicious ways that this friendly, orange squash can be put to use; hurry up and go find one at your nearest pumpkin patch. If you need help finding one, check out Local Harvest. For more information about pumpkins, read “Three Phunky Pumpkins.” Or if you’re already a pumpkin fan, share some of your favorite recipes by posting a comment below.

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  • Jan 10/25/2008 10:28:38 AM

    I just got home from taking my grandkids to a local pumpkin farm for the afternoon. You know, one of those that caters to childrens activities and a small petting zoo. We had a great Autumn day and came home with much of Mother Earth's bounty. I cannot wait to try some of the recipes you have posted. Thanks for the great article! Of course, the biggest pumpkin will be reserved for a fabulous jack-o-lantern for the porch, but we have enough smaller ones and winter squash to sample lots of goodies.
    Everyone have a Blesses Samhain! JJ

  • Greg T. 10/24/2008 8:15:17 AM

    An easy way to make pumpkin (or any winter squash) puree is with your pressure cooker. (If you don't own one, seriously consider investing)

    Remove stem and blossom ends, quarter and seed a pie pumpkin or winter squash.

    Place steaming insert and 1/2 inch of water in the bottom of your pressure cooker.

    Place the squash in the pressure cooker, cut side down to allow the condensing liquid to run off.

    Attach lid, bring burner to High, and heat until steam escapes the vent. Add weight or close stopcock, process at pressure for 5 minutes. Remove from heat, and allow to cool completely.

    With many pumpkins, you can actually lift the entire skin from the pumpkin and scoop (spatulas work well) the soft flesh into another container. Potato ricers make excellent textured flesh for side dishes, or an immersion blender or balloon whisk tool for a stand mixer to create that finer grain. Food mills can be used for the perfect custard texture pumpkin pie, though my family has discovered we like a pie with a tiny bit of texture variation.

    Happy steaming!

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