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Whether it's the harvest festival or school or the grocery store, my kids (and I have four of them) keep bringing home pumpkins!! What recipes do you have that use fresh pumpkins?

Answer Question

Asked by prinzesstephi at 6:50 PM on Oct. 29, 2010 in Food & Drink

Level 12 (822 Credits)
Answers (8)
  • you can make pumkin pie. or cut them and decorate the outside of your house

    Answer by dement at 6:56 PM on Oct. 29, 2010

  • You can roast the seeds. :) Yum!

    Answer by Kword at 7:04 PM on Oct. 29, 2010

  • the little ones, i cut up and put in a pan, and simmer them to make the house smell good. the teeny ones i cut the top out (a circle a little deep) and drop a candle holder into them. my kids are destructive so they destroy their pumpkins . and , mine :(

    Answer by stepho345 at 7:11 PM on Oct. 29, 2010

  • I've never made anything with fresh pumpkin. I would think you could steam in and make a cake or muffins.

    Answer by QandA at 8:39 PM on Oct. 29, 2010

  • Step by Step Homemade pumpkin puree

    You can make pumpkin bread; pumpkin cookies; pumpkin soup and ofcourse the pie. 


    Answer by musicmom08 at 11:34 PM on Oct. 29, 2010

    6 servings

    In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!

    1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
    1 tablespoon olive oil
    1 medium onion, chopped
    2 cloves garlic, minced
    1/2 medium green or red bell pepper, cut into short, narrow strips
    14- to 16-ounce can diced tomatoes, with liquid
    2 cups cooked or canned pinto beans
    2 cups corn kernels (from 2 large or 3 medium ears, or frozen)
    1 cup homemade or canned stock, or water
    1 or 2 small fresh hot chiles or jalapenos, seeded and minced
    1 teaspoon each: ground cumin, dried oregano
    Salt and freshly ground black pepper
    3 to 4 tablespoons minced fresh cilantro


    Answer by rkoloms at 12:00 PM on Oct. 30, 2010

  • Preheat the oven to 400 degrees. Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed. Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden. Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes.


    Answer by rkoloms at 12:00 PM on Oct. 30, 2010

  • Season to taste with salt and pepper. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very
    moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.

    Answer by rkoloms at 12:01 PM on Oct. 30, 2010

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