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pumpkin recipes?

my DD went pumpkin pickin' for a field tripat school. she want be to make something with the pumpkin but i can't find any recipes that use fresh pumpkin only can. any recipes would be helpful. thanks

Answer Question

Asked by mom2gavahnyaand at 2:55 PM on Oct. 29, 2008 in Food & Drink

Level 2 (9 Credits)
Answers (5)
  • Pumpkin cheese cake...Yum
    Just follow the recipe for a standard cheese cake and add in a couple spoons of cinnamon, and fold in 2 cups of pureed pumpkin

    Answer by Kimebs at 4:23 PM on Oct. 29, 2008

  • boil up your pumpkin into mash... drain well...
    Mix up your favorite cake mix add 1-1 1/2 Cups of the mashed
    pumkin and bake as usual...
    Some times the cake will have to bake a bit longer, just do a knife test
    after the standard box time and go from there... frost however you wish...

    Answer by gmasboy at 4:39 PM on Oct. 29, 2008

  • Split the pumpkin in half and clean. Roast until fork tender (easily pierced with a fork), then scoop out the flesh from the shell. Puree with a stick blender or in your blender. Line a strainer with cheesecloth and put the puree inside, and let drain for 30 minutes. Unless you're using pie pumpkins, the larger varieties tend to be a little watery, so this will intensify the flavor. Now you can make pumpkin pie, pumpkin cheesecake, pumpkin cake/roll, pumpkin muffins, etc. If you can foods, you can make your own pumpkin pie filling by adding spices and processing in a water bath. Cinnamon, nutmeg, cloves allspice and ginger. Or, you can make one of my aunt's favorite fall treats: pumpkin butter. cont...

    Answer by jespeach at 6:35 PM on Oct. 29, 2008

  • To make pumpkin butter: For every 2 cups of puree add 1/2 cup apple cider, 1 cup sugar, 2 tbsp pure *real* maple syrup, 1/4 tsp each ginger, cloves & nutmeg, and 1 tsp of cinnamon (if you can find Vietnamese cinnamon, this is the best!). Combine all ingredients in a heavy bottomed pan and bring to a full boil. Reduce heat and simmer until thickened. Pour into clean, dry jars. Great on biscuits!

    Answer by jespeach at 6:39 PM on Oct. 29, 2008

  • I really hate to say this, but I always substitute fresh pumpkin for the canned. If the recipe calls for canned, use fresh instead.

    Answer by PrincessDi106 at 5:41 PM on Nov. 13, 2008

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