Pumpkins - Pumpkin Recipes - Pumpkin Carving

Natural Homemade Pumpkin Puree

What You Need:

1 large pumpkin

How to Make It:

Using a very sharp knife remove the stem from the pumpkin.
Cut the pumpkin into 8 wedges.
Remove the seeds and pulp making sure that the pumpkin is completely clean.
Place the pumpkin wedges into a large roasting pan.
Bring the oven temperature to 325 degrees.
Place the pumpkin wedges in the oven, uncovered and roast 60 minutes.
Reduce the heat to 300 degrees and continue baking 2 hours.
The pumpkin meat should be fork tender and no liquid should be visible under the skin that has formed.
Turn off the oven but leave the pumpkin wedges in the oven with the oven door slightly cracked to ventilate for 2 more hours.
Remove the wedges from the oven and cut away any skin or exceptionally dry pieces of meat.
Place the wedges into the blender or food processor.
Puree until you achieve the smooth texture you are looking for.
Use the puree in your favorite pumpkin dish or store in an airtight container in the refrigerator until ready to use.

Serving amount depends on the size of the pumpkin.

When removing the dry parts of the meat after roasting remember that even though it is dry it is still tender enough to use. The parts that may be too dry and not usable will be around the area of where the stem was cut away. Also when you puree the meat you will have to scrape and stir the pieces for a few minutes. They are too heavy to move on their own until they begin to liquefy and loose the heaviness.

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An American Tradition Pumpkin Pie

What You Need:

1 9 in pie crust
1/2 C brown sugar
1 TBSP all purpose flour
1 1/2 C pumpkin puree
1 1/2 C heavy cream
1/2 tsp. salt
1 tsp. cinnamon
1 tsp ginger
1/4 tsp. nutmeg
1/2 C light corn syrup
3 eggs, slightly beaten
1 tsp. vanilla

How to Make It:

Place the pie crust in a 9 in pie plate; prick the bottom of the curst a few times with a fork and set aside.
Place the brown sugar in a large mixing bowl.
Add the flour and toss to combine.
Add the pumpkin puree and heavy cream.
Use an electric mixer on medium speed and beat until completely combined together.
Sprinkle in the salt, cinnamon, ginger and nutmeg.
Stir with a rubber spatula until combined well.
Pour in the corn syrup and mix with the mixer on medium speed.
Add the beaten eggs and the vanilla and mix until smooth.
Pour the pumpkin mixture into the pie shell.
Bring the oven temperature to 350 degrees.
Cover the edge of the pie shell with aluminum foil to keep it from over cooking.
Bake 25 minutes.
Remove the foil so the edges can brown and continue baking 30 minutes or until a knife inserted in the center of the pie comes out clean.

8 Servings

The removal of the foil time can be adjusted according to how your oven bakes. If the oven bakes hot then leave the foil on for a longer period of time if it bakes a little cooler you may need to remove the foil sooner. When testing for doneness if the knife does not come out clean, allow the pie to bake another 2 to 3 minutes before testing again.

When fall arrives, there are no shortages of places where someone in need can acquire a pumpkin. Boy scouts and other civic organizations sell from their stock or they buy pumpkins to sell to the public. Either way, they are plentiful.

One way to make a little cash during the months of September through November is to begin and maintain a pumpkin farm of your very own. One doesn't need a twenty acre setup to grow pumpkins but time and attention along with patience are required.

It seems easy to grow something with such a solid rind but these beauties are temperamental. Unless they get what they want, their growth will be puny indeed. Start with good soil to nourish your pumpkin seeds.

Pumpkin seeds are not put into the ground from the start. They are planted indoors in the spring. These humble beginnings give pumpkin seeds a fighting chance to germinate away from bugs and birds. Most growers plant more seeds than they need in case something unforeseen happens and some of the seeds or small pumpkins die.

Once those seeds begin to rear their tiny little heads above the soil, they are ready to go out into the world of the garden. The first month is the most critical. Tiny pumpkin seeds need protection from insects, the sun, and drying out. On cold evenings, cover new seedlings to protect from harsh winds and potential late season frost.

Just when you thought that they were old enough to go it on their own, fungus bursts on the scene. It is not common but possible for all pumpkins. One way to avoid damaging fungal growth is to water pumpkin plants during the morning so that the water has time to soak in and the leaves can dry in the sun of the day.

Fertilizer provides nutrients for the pumpkins and promotes increased growth. Continue watering as much as possible to grow larger pumpkins. Since pumpkins are mostly water (like watermelon) the extra water is carried in the "meat" of the pumpkin.

Bees come to pollinate pumpkins. Without pollination, pumpkins will be small and there will be fewer of them as harvest time. Declining bee populations have led some growers to pollinate by hand. This is a lot of work so pray for the bees to do it.

When harvest time comes, keep pumpkins on the vine as long as possible. Cutting an unripe pumpkin from its vine can stop the ripening process all together.

Pumpkin growing is not an easy task, but it is a rewarding one. With the way that we use pumpkins each year around the holidays, it can become a profitable business.

Fall is fast approaching and that means pumpkins. As far as the eye can see, fields will be filled with the orange colored delights. Thousands of pumpkins will be carved this year for contests and the front porch. Here are some ideas to make pumpkin carving less of a mess and more fun.

For the novice, it is enough to be able to cut out a design that others can recognize. Most people take any old pumpkin and a kitchen knife that could slice off their nose to practice their pumpkin carving skills. This is a mistake many of us make.

First, deciding on the size and scope of the design for the pumpkin determines the size and shape of the pumpkin used. Elaborate scenes (usually out of the expertise of an amateur) may require a fat squat looking pumpkin. Witches on brooms do well with tall thinner pumpkins.

Draw the design on a piece of tracing paper. Using tracing paper makes it easier to see through to the pumpkin when it comes time to transfer the design. Using an X-acto blade or a sharp knife, score the pumpkin through the design on the paper. Scoring makes carving a lot simpler. And, simple is what we are going for.

The majority of the work is done. Kids also like to come up with their own designs for pumpkin carvings and they can use the same method. With kids and most adults, the better choice for carving would be a pumpkin carving kit.

Pumpkin carving kits take into account the fact that we are clumsy people. No one wants to end up with body parts inside the pumpkin. The tools are great for slicing through the soft flesh of a pumpkin but friendly to our fingers and hands. As always, when using any sort of cutting tool, cut away from the body to avoid accidents.

Electric carving tools are available on the market. This simplifies the process even more. Just turn in on and let it do all the work. Don't let the tool get away from you or it will shred your pumpkin before you can say, "Boo!"

Pumpkin carving is a time honored tradition for fall. Towns that hold fall festivals award major prizes for the best carving in each of several categories. Just because you are not the Rembrandt of pumpkin carving doesn't mean the prize for Funniest Looking or Most Original won't go to you.

Pumpkin carving doesn't have to be a hard task. The purpose is to have fun and create something new and exciting. Following a few safety precautions means a safer autumn activity for all involved.

Orange Molasses Pumpkin Cake

What You Need:

2 1/2 C flour
2 tsp. orange zest, grated
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 C butter
1 1/2 C brown sugar
2 eggs
3/4 C buttermilk
1/2 C pumpkin puree
1/4 C molasses
Powdered sugar

How to Make It:

Place the flour and orange zest in a large mixing bowl.
Add the baking soda, salt, cinnamon and ginger and mix until well combined.
Place the butter in a separate bowl and mix on low speed with an electric mixer until creamy.
Add the brown sugar to the creamed butter and mix until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Pour the buttermilk into a large mixing bowl.
Add the pumpkin puree and molasses and mix until completely combined.
Place 1/4 of the flour mixture into the butter mixture and mix to combine.
Place 1/4 of the buttermilk mixture into the butter mixture and mix to combine.
Continue in this manner until al the ingredients are combined together.
Bring the oven temperature to 350 degrees.
Spray a large baking pan with a non stick cooking spray.
Pour the batter into the prepared baking pan.
Bake 30 minutes or until a knife inserted in the center comes out clean.
Allow the cake to cool slightly and the garnish with the powered sugar.

12 Servings

The orange zest and molasses make the cake moist and delicious. It's even tasty without the powdered sugar on top.

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Moist Pumpkin Tube Cake

What You Need:

2 1/2 C cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ginger, ground
1/2 tsp. nutmeg, ground
1 1/2 tsp. cinnamon, ground
1/2 tsp. cardamom, ground
1 C unsalted butter, room temperature
2 tsp. vanilla extract
2 C brown sugar, packed
4 eggs, room temperature
1 C pumpkin puree
1/2 tsp. cream of tartar

How to Make It:

Sift together in a large mixing bowl the flour, baking powder, salt, ginger, nutmeg, cinnamon and cardamom.
Place the butter into a large mixing bowl and beat with an electric mixer until creamy.
Pour the brown sugar 1/2 C at a time being sure to beat well each time.
Pour in the vanilla extract and continue beating for 2 minutes.
Separate the eggs into two separate bowls setting the whites off to the side.
Beat the egg yolks slightly then add them to the butter mixture and mix to combine.
Place the pumpkin puree into the butter mixture and continue beating until smooth.
Beat in the flour mixture 1/3 at a time and only mixing until moist.
Place the cream of tartar into the bowl with the egg whites.
Beat on low speed until soft peaks begin to form when beaters are lifted out.
Fold into the batter.
Heat the oven to 350 degrees.
Coat a 10 in tube pan with a non stick cooking spray.
Spread the batter evenly into the prepared pan.
Bake 40 minutes or until the top springs back when lightly touched with a finger.
Cool well before cutting into slices.

16 Servings

The pumpkin puree and egg white mixture make this cake moist and a delight to eat. The spices give it just the right kick and make this cake a hit with everyone who tries it.

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Creamy Pumpkin Cake Slices

What You Need:

3 eggs
1 C sugar
2/3 C pumpkin puree
1 tsp. lemon juice
3/4 C flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 (8 oz.) pkg. cream cheese, room temperature
4 TBSP butter
1/2 tsp. vanilla
1/3 cup nuts
1 cup powdered sugar

How to Make It:

Break the eggs into a large mixing bowl and beat on high speed 4 minutes.
Continue beating the eggs while gradually adding the sugar.
Add the pumpkin and stir with a rubber spatula to combine.
Pour in the lemon juice and mix until well incorporated.
Sift the flour into a separate bowl.
Sift the baking powder, cinnamon, ginger, nutmeg and salt in with the flour.
Add the dry mixture to the pumpkin mixture and stir to combine together well.
Bring the oven temperature to 375 degrees.
Line a 15 in X 10 in pan with wax paper.
Spread the batter into the pan evenly.
Bake 12 minutes or until a knife inserted in the center of the cake comes out clean.
Sprinkle the powered sugar completely over a kitchen towel.
Turn the cake out onto the towel and roll up together.
Place the cream cheese, butter and vanilla together and beat until light and fluffy.
Unroll the cake and spread the mixture evenly on the cake.
Sprinkle with the nuts.
Roll the cake again and place in the refrigerator for 2 hours or until completely chilled.
Remove and cut into 1 1/2 in slices before serving.

14 Servings

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Pumpkin Cake with a Cream Cheese Twist

What You Need:

1/3 C lite margarine, at room temperature
2 C graham-cracker crumbs
1 (24 oz.) container no fat cottage cheese
1 (12 oz.) container lite cream-cheese
1 1/4C light brown sugar, packed firm
2 lg. egg whites
2 lg. whole eggs
2 C pumpkin puree
2 TBSP cornstarch
2 tsp. pumpkin-pie spice
1 tsp. vanilla extract

How to Make It:

Place the margarine in a small mixing bowl.
Add the graham cracker crumbs and mix together until the crumbs are completely moist and stick together well.
Spray a spring form pan with a non stick cooking spray.
Press the graham cracker mixture into the bottom and up the sides of the pan and set aside.
Place the cottage cheese into the blender or food processor.
Add the cream cheese and blend for 2 minutes until mixture is thick and smooth.
Place the brown sugar into the cream cheese mixture and blend until dissolved.
Add the egg whites and the whole eggs and blend until completely combined.
Use a rubber spatula to scrape the mixture into a large mixing bowl.
Add the pumpkin, cornstarch, pie spice and vanilla.
Mix with a rubber spatula until completely combined and smooth.
Pour the mixture into the prepared pie crust.
Place the oven temperature on 325 degrees and allow the oven to heat.
Bake for 1 hour 15 minutes until set.
Cool to room temperature then cover and refrigerate for at least 4 hours.

8 Servings

Be sure to allow the pie to come to room temperature before covering and placing in the refrigerator. This keeps condensation from building on the top of the pie which leads to a mushy consistency. The pie can be kept in the refrigerator, covered, for up to 4 days.