What to do with pumpkin

[Jimibell]

Any ideas on how to prepare pumpkin besides pie? My CSA is giving me lots of pumpkins.

[FairyRae]

This seems like it might be tasty--it's a recipe I'm hoping to try sometime soon--a coconut flour pumpkin bread.

Pumpkin Bread
1/2c canned pumpkin
8 eggs
1/2c butter or coconut oil melted
1/2c sucanat or brown sugar
1t vanilla
1 1/2t ground cinnamon
1/2t ground mace
1/2t salt
3/4c sifted coconut flour
1t baking powder
1/2c chopped pecans or walnuts

Blend the 1st 8 ingredients together. Combine flour and baking powder and wisk into the batter till there are no lumps. Add nuts. Pour into greased loaf pan and bake at 350 for 60 min.

[Laniemama]

I love pumpkin puree and add it to everything! I do pumpkin milk for the kids, warm milk, a dollop of pumpkin, cinnamon, nutmeg, dash of salt. Add it to smoothies, bread, pumpkin soup, add it to pancakes if you are doing grains, I want to try a pumpkin fudge. Also you can make baked stuffed pumpkins, like stuffed squash. I need to bake up the rest of my pumpkins now, I'm hungry for pumpkin!

[Drummer's Wife]

pumpkin bread, pumpkin muffins, pumpkin cookies, pumpkin pancakes, pumpkin soup...mmmm

[blueridgewoman]

I'm grain free so we do pumpkin custard, but pumpkin chocolate chip cookies are my absolute FAVORITE. Sounds weird, but so tasty!

[FairyRae]

Originally Posted by blueridgewoman

I'm grain free so we do pumpkin custard, but pumpkin chocolate chip cookies are my absolute FAVORITE. Sounds weird, but so tasty!

I LOVE pumpkin w/ chocolate chips...do you have a recipe to share blueridgewoman? (And is it grain free??) Sounds yum!

[Drummer's Wife]

Originally Posted by blueridgewoman

I'm grain free so we do pumpkin custard, but pumpkin chocolate chip cookies are my absolute FAVORITE. Sounds weird, but so tasty!

I made pumpkin chocolate chip cookies the other day and they were soooo yummy. I Sent 2 dozen to school with the kids and their classmates were begging them for more.

[blueridgewoman]

I wish I had a grain free one-- I can post the original in the morning and maybe someone can offer advice. It might actually be easy to make with coconut flour? These cookies are really fluffy and cake-like anyway, so coconut flour might enhance that.

Hmm...a project!

[motherbirth]

I love pumpkin. I have several recipes on my blog:

Pumpkin Soup with Crispy Walnuts

Gluten-free (not grain-free) cupcakes with carob almond frosting

Pumpkin Spice Not-te (coffee-free latte) (my older son loves this)

Pasta with Pumpkin Sauce (not really TF but really good)

[mrsjtc]

I made a simple pumpkin soup with 4 C. pumpkin puree and 4 C. chicken stock. The just sseasoned it as I wanted (some cinnamon and chili powder with a dollop of fresh maple syrup to sweeten it). It was delicious!

[Jimibell]

thanks for all the recipes!
I am more or less grain-free....I'd like to try those pumpkin cookies though....I sometimes use arrowroot powder to make treats....I wonder if anyone has a recipe like that?
I think today I'm going to make that simple pumpkin soup with stock that sounds great. But I will definitely check out all the other recipes listed.

[Chouette]

I'm loving this thread! I'm baking 3 of my Halloween pumpkins this morning (kind of glad we never got around to carving them, now) so soup is in order for sure.

When I have an abundance of pumpkin or any winter squash in the house, I try to at least bake a few and and then freeze, so that it will be more quick to use when I have time to use it. I usually freeze at least one ice-cube tray full, for putting in smoothies.

[FairyRae]

Originally Posted by Chouette

I usually freeze at least one ice-cube tray full, for putting in smoothies.

Love this idea!! What a great way to store extra pumpkin!!

[roostery]

I stick a cup or two of puree in waffles --my family loves it. I also make soup by sticking cubes of pumpkin, stock and some onion in a pan and cooking until the pumpkin dissolves.

Pumpkin gingerbread is fabulous, and before I went all low carb I used to make breakfast by slow cooking some oat groats (and maybe tossing in some toasted barley) and then in the morning I would add some cubes of winter squash and cook until they were very soft. Soooo good!

[cristeen]

Roast pumpkin, pumpkin curry, pumpkin custard, pumpkin ice cream, mashed pumpkin...

But they'll also keep for a good long while in a dark cool dry place.

[chattyprincess]

http://www.marthastewart.com/recipe/...llots-and-sage

absolute best side dish EVER...No one could believe pumpkin could be non sweet!

[CrunchyChristianMama]

Pumpkin Waffles

Pumpkin Banana Bread

[blueridgewoman]

The VERY non-TF pumpkin cookie recipe:

2.5c flour
.5tsp salt
.5 tsp baking soda
.5 tsp nutmeg
.25tsp cinnamon
.25tsp ginger
.5tsp vanilla
.75c cooking oil
1 egg
1.25c brown sugar
1 cup pumpkin
bag of chocolate chips

Sift dry ingredients, set aside. Combine wet ingredients, then add dry ingredients and mix. Add chocolate chips and mix again. Bake at 350 for about 20 minutes.



I'm thinking coconut flour and maybe a fine almond meal might work well for the flour, and then you could do some sort of melted butter or CO instead of veggie oil.... Thoughts?

[Chouette]

As someone asked me, I thought I'd post here for others, how I prepare and freeze my winter squash and pumpkins:

Depending on the size of the pumpkin (and really, if you bought it at a standard grocery store and it's bigger than your head, it's probably not to going to taste that great, so consider this before you do all the work), you will have to find a way to cut it up. Many folks drop theirs off of of the roof onto the driveway, and others involve a hatchet. You can always roast the pumpkin a bit first, until it's soft enough to carve up that way, too.

Anyway, here's what I do. I cut the squash or pumpkin in half and scrape out the seeds and what I can of the stringy stuff. I rub the cut sides with butter or olive oil (depending on who I'm feeding--vegans, etc.) then put the pieces cut side down in a roasting pan. I pour about a half inch of water in the pan, and cover the whole thing with foil. If you don't have foil, don't worry about it too much, but I think the trapped steam cooks the squash faster. I have a suspicion that no foil means more carmelizing of the sugars, so it might make for a yummier pumpkin dish.

I cook it for 45 minutes to an hour at 375, and longer if it's a big dense squash like a blue hubbard or one of the warty French kinds. Probably less for a small squash like a delicata, but I haven't cooked one of those in a long time. It's usually done if a fork goes in quite easily, through the skin side.

Once it's cooked, cool it down a bit and scoop out the flesh (and taste a few spoonfulls!) and put it in containers that can be frozen. Depending on what you are using it for, you might want to pre-measure amounts and freeze them in bags.

Alternately, you can peel your raw squash and cut into chunks and steam them (did someone mention that above?). I've never done this, as I prefer the flavor of roasted squash.

[Leilalu]

I plan on making a pumpkin risotto tonight....never tried it before. I love pumpkin soup with cream and nutmeg, and hazelnuts

or curied pumpkin soup with coconut milk