Sunday, July 14, 2013

pumpkin


Okay, so not quilting exactly. . .

I rather fancy making some recipes I've seen on the inter-webs for pumpkin bread and pumpkin cookies all of which use canned pumpkin.

All things American are creeping into the stores these days so while I can get my hands on a can I wanted to ask you first about it.

Why canned pumpkin and not fresh pumpkin?

 
 
Okay, you are all still thinking S'mores and pulled pork, watermelon margaritas, summer berry pies and homemade lemonade but it's winter here!
 
Feel free to share a favourite recipe.
 

11 comments:

  1. Convenience maybe? I'd rather use fresh, then I know what's in it.

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  2. The pumpkin pie recipe on the back of the can is the best! I've cooked pumpkins before and buying it canned is just for the convenience. If you just want to bake one or two pies, buying the canned pumpkin is cheaper than buying a pumpkin and cooking it. I've done it before and didn't use it all, put the rest in the freezer and forgotten about it. Of course, fresh is probably better, but I don't remember any big difference in the pies.

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  3. I cook a couple of big pumpkins every fall and freeze the drained pulp for use through out the year. I can't tell much difference between the canned and the fresh but I still cook those pumpkins every year! I guess it's a fall thing, like Apple Crisp.
    Here's one of our favorite's (English measurements, darn it)

    Frosted Pumpkin Bars (makes two 9x11 pans)
    4 eggs 1 cup Oil
    2 cups sugar 2 cups pumpkin
    1/2 teaspoon salt 2 teaspoons cinnamon
    1 teaspoon baking soda 1 teaspoon baking powder
    2 cups flour 1 cup nuts or raisins (Optional)
    Combine all ingredients and pour into the greased and floured pans. Bake at 350 degrees for 20-25 minutes.
    Frosting
    3 ounces cream cheese (soft) 6 tablespoons butter (soft)
    2 cups powdered sugar 1 teaspoon vanilla
    1 teaspoon milk
    Mix and spread over warm bars

    Enjoy! With friends so you don't eat them all!

    Gail

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  4. I've not ever cooked anything with pumpkin, but I can tell you for sure, if I ever do, I'll use canned pumpkin, for the convenience. I remember all too well the mess of cutting pumpkins at Halloween! Ugh!! Gail's recipe sounds good! ---"Love"

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  5. Ann, I use canned pumpkin, although, I have used the small pie pumpkins,too. My favorite pumpkin recipe is pinned on my "It's a Keeper" board on Pintrest. Pumpkin scones. Enjoy!

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  6. The flavor of fresh pumpkin is not consistent. Sometimes you get a hearty flavor and sometimes there is no flavor at all. I tend to like butternut squash or hubbard squash over fresh pumpkin because there is a defined flavor.

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  7. Cooking down pumpkin is a long process and you don't end up with a lot once you are done. I also agree with Robin that fresh pumpkin is not consistent. The canned pumpkin always tastes good.

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  8. Those bikkies are certainly worth a try! Although I don't think I could ever come at s'mores..... ;)

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  9. Yum, Pumpkin Pie! Canned is easier, but if you use fresh, don't forget to bake the seeds for snacking!

    Liri

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  10. Canned pumpkin is so much easier than having to pulp & cook fresh pumpkin. I think that's why most recipes call for it. I love the flavor of pumpkin. I'll have to find the good recipe I had for chocolate chip pumpkin bread and send it to you.

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  11. Thank you for all your terrific hints, advice and recipes! I wonder how the pumpkins we get here - Queensland Blue, Kent and Jap would fair. Queensland Blue is probably a drier pumpkin so perhaps the one to use. I will also try the canned pumpkin to see how it compares.
    My mother used to make pumpkin pies (which I love) but preferred gramma - not easily found in the suburbs but plentiful on the farm where she grew up.

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