Fresh Pumpkin Recipe


Pumpkin Puree
Peel pumpkin and remove seeds. Dice the pumpkin flesh then stew in a saucepan until soft. Mash it and squeeze it through a sieve. Discard the residue. Pumpkin puree can then be frozen in half-pint portions for later use in pies or soup.

Pumpkin Pie
4 oz short crust pastry
half-pint pumpkin puree
2 eggs
half-pint milk
1/4 cup sugar
dash of nutmeg
1 tsp ground cinnamon

Make the pastry and line a pie plate. Beat the eggs; add the milk, sugar, flavorings and pumpkin puree. Stir well and pour into the pie shell. Bake at 450 degrees F for 15 minutes, then finish cooking at 350 F for at least 20- 25 minutes, or until filling is set. Allow to cool before eating. May be served with cream and stored in the refrigerator.

Pumpkin Pancakes
Pumpkin puree (see  recipe above)
1 tbsp plain flour
2 large eggs
1/4 teaspoon sugar
dash of salt
pepper to taste
vegetable oil for frying

In a medium bowl mix flour, eggs, sugar , salt and pepper to a very thick batter. Add to mashed pumpkin and mix very well. Taste for seasoning.

Heat oil in a heavy frying pan over medium heat. Pour 1/4 cup of mixture, flattening or spreading each out for about 2 minutes or until golden brown on each side. Turn carefully using slotted spatulas. Transfer to paper towels to drain. Serve hot or at room temperature.

Pumpkin Marmalade
3 pounds of pumpkin, peeled and diced
grated rind and juice of 3 lemons
about 5 cups of sugar

Boil the pumpkin until it is tender, drain well and mash thoroughly. Add the grated lemon rinds and juice and put it all into a saucepan and bring to the boil. Add sugar and stir until dissolved. Boil for 20 minutes or until thick and pour into sterile jars. This is quite runny marmalade, so use pectin if you want it more jelly-like.

Spicy pumpkin soup
2 tablespoons margarine
1 large onion chopped
1 1/2 cups chicken stock
3 cups pumpkin puree
1/4 teaspoon nutmeg
1/2 cup non-fat evaporated milk or long life
1. Heat margarine in a large saucepan over medium heat, add onion and cook for 2 minutes.
2. Add the stock , pumpkin puree and nutmeg. Simmer gently until mixture boils.
3. (a) Stir in milk and serve immediately. Garnish with fresh chopped parsley if desired.
(b) alternatively, leave out the milk and add freshly-cooked skinless frankfurters (chopped up) and serve.



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