I was just over reading Half of Me and she was despairing of ever finding canned pumpkin in the grocers. It gave me today's topic.
I have always hated pumpkin pie. Now my mother made the best pie crusts in the world, but I never liked the taste of pumpkin pie. A friend of mine makes hers from scratch. No tins for this lady. What? how do you do that? you may say. Well, I'm here to tell her secrets!
First off, pumpkins are not only for carving at Hallowe'en, you can scape out the meat inside and boil it just as you would turnips or potatoes, 'til soft. The seeds of course can be roasted and salted and make a great snack. After boiling (you can do this while still hot) puree the pumpkin in a food processor, divide into freezer bags and freeze, or make pie:
28 oz pumpkin
1 cup sugar
1 1/2 tsp cinnamon
1 1/4 tsp salt
2 1/4 tsp ginger
3/4 tsp Allspice - optional
1/4 tsp nutmeg
2 cups milk
Add all ingredients & blend thoroughly. Pour into unbaked pastry shells and bake @ 450 for 10 minutes and reduce heat to 300 until filling is set - about 50 mins longer.
Of course you have to buy whipping cream & make your own, none of this spray canned stuff this year.
Granted her crusts don't hold a candle to mom's, but they are getting better. I found a website here that has even more things to do with pumpkins, mostly recipes, some of which look pretty good.
So, when you carve your pumpkins do you just throw out the meat and seeds?