General Chat

As you no doubt know, I am pretty brutal to my ninety year old stroke victim father and send him out shopping and foraging for food which he sometimes has to cook and wash up after. I make pumpkin pies but use marrow because it is smaller and you can't store either if they have been cut.Today I sent him off out with his mate to get some apples from people so,on the way back he bought a pumpkin. It is a proper one, not the ones grown for lanterns.

But it is enormous,too big for them to bring home on the bicycle or the wheelchair.The woman who sold it kindly delivered it.

So what can I do with it that won't make his eyes water? Pies don't freeze, he won't drink soup, yes we will roast some but we need to leave room to eat something else as well.

The old sod has finally got his own back!

You are so cruel !!

Hideously so Sue. He was sent home to die three and a half years ago because he was making no progress.He just hasn't had time yet.It has taken him that long to think up this one!

Pumpkin chutney?

http://www.bumpkinpumpkins.co.uk/pumpkin-recipes.asp?recipe=5

Nice one. Thank you.

Wow! nice one! Bless him, well done 'Dad'.Lol!!!

Now get him to chop it for the chutney Sharron.

I have frozen pumpkin pies Sharon. W...rose also used to sell tins of pumpkin sufficient for two 9" pies, that is how I know. OH said today he would buy a pumpkin and I told him it was a hassle go and buy a tin!!!!

Sharron

Pumpkin pies do freeze

We always have them for Canadian Thanksgiving (next Monday, October 11).

I used to make 2 or 3 at a time, and freeze the extra one(s)

Cook up the pumpkin so it is soft

Make up the pumpkin mix as you like it (I've given you my favourite recipe).

Pour it into an unbaked pie shell.

Wrap well in saran

Enclose in TWO freezer bags.

Use within 6 weeks for best flavour ... although I have used one after 12 months :))


When you want to use the frozen pie, preheat oven to 450F

Place pie (unwrapped!!!!) on the lowest shelf.

Bake 15-20 minutes, then reduce heat to 375F, for ca 45 minutes, or until done.



The mix I use for the pumpkin is an old one .... at least 40 years old!

175 ml firmly packed brown sugar
4 - 5 ml Cinnamon
4 - 5 ml Ginger
2 ml Nutmeg
0.5 ml Cloves (whole)
3 well beaten eggs
ca 400 ml cooked pumpkin
325 ml Evaporated Milk
2 ml Salt

Put the pumpkin mix in an unbaked pie shell.





sylvia

Here's a couple of other recipes

American measures ...... 1 cup = 8 oz = 250 ml

Pumpkin Loaf

375 ml Flour
125 ml Vegetable Oil (OR melted margarine)
250 ml Sugar
2 Eggs, beaten
5 ml Baking Soda
5 ml Baking Powder
5 ml Cinnamon
pinch Salt
250 ml Pumpkin
250 ml Raisins

Preheat oven to 350F
Combine all ingredients, blend well
Pour into a greased loaf pan
Bake at 350F for 45 - 55 minutes

Such loaves can be frozen


North American muffins are different from the UK .... they're a sweet muffin, baked in individual muffin pans (rather like the pans you would use to make mincepies, but the "holes" are much deeper). OR we can buy paper cases.

Pumpkin Muffins

4 Eggs
500 ml Sugar
375 ml Vegetable Oil
ca 400 ml Pumpkin
750 ml Flour
15 ml Cinnamon
10 ml Baking Soda
10 ml Baking powder
5 ml Salt
500 ml Raisins

Preheat oven to 400F
Beat eggs well
Add sugar, oil and pumpkin, mix well
Add remaining ingredients, combine well
Pur into muffin pans, filling about 3/4 full
Bake for 15 minutes at 400F, or until done




sylvia

something else we've made, and people have liked

It's a recipe from Newfoundland


PUMPKIN MARMALADE

Basic recipe = 8 lbs pumpkin, 6 lbs sugar, ca. 2½ lemons, 1 tin crushed pineapple

Chop pumpkin flesh into small cubes, put in a bowl with the sugar & leave 2 days.
Put into pan and add pulp and rind of lemons (pulp & rind cut thin, and excess white removed and discarded).
Bring to boil and boil slowly for about 2 hrs, add pineapple and boil a further 30 mins.

Bottle





You could also cook up the pumpkin as if you were going to make a pie, but then freeze it.

If you do it in pie-sized amounts, you can just take it out the freezer, thaw it, and you have the makings of a pie right away.



sylvia

Hi Sylvia,

I might just "borrow" your old recipe, it sounds delicious!

I've only had pumpkin pie once, it's not that big a thing out here, but it was really nice.

Cheers

Rach

I did once try freezing the pie filling but, as I recall, it came out watery.

The muffins and loaf would freeze though wouldn't they.

I just boil up the pumpkin flesh with sultanas and sugar and lemon and put it in unbaked pastry.Marrow flesh actually,they are smaller and more practical.

Thank you for the recipes.Keep 'em coming.I need plenty!

excuse my weird sense of humour, but a pumpin that big........brought to mind the advert for ??specsavers?? ? where people are wearing eyes on their heads........pictured him with a pumpkin head on.......

Bob

It wasn't on his head I was thinking of!

It seems he thinks it will make about four pies. So where am I going to get pie tins that big?

Hi Sharron, you know you wouldn't have the bane of your life any different lol

Enjoy the pumpkin.

Lizxx

Sharron

I have ahd that happen occasionally with the pie filling after freezing


I just squeeze the extra liquid out and discard it :)))



sylvia

Pumpkin spice cake
2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin (or pumpkin puree -I drain the puree when it's cooling)
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease and flour a 12x18" pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18" pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
If desired drizzle icing over when cool. We like it with cream cheese icing.