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Author Topic: Pumpkins, and eating  (Read 1341 times)
BjornBee
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« on: November 12, 2008, 10:43:13 AM »

I am processing some neck pumpkins for freezing, etc. And I know they have traditional looking "sweet" or "eating" pumpkins", that are the type you see some also carve. But what about your standard halloween pumpkins? Can you process them also or are they really no good for baking, pies, etc?

While I'm doing up the others, I thought, maybe the standard pumpkins might be good for something. What say you?  Wink

Thank you.
« Last Edit: November 12, 2008, 06:32:12 PM by BjornBee » Logged

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Scadsobees
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« Reply #1 on: November 12, 2008, 12:36:31 PM »

They are good for pumpkin seeds at a minimum.

Mmmm....pumkin seeds, gotta love them!
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Rick
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« Reply #2 on: November 12, 2008, 01:06:43 PM »

There are definitely differences in flavor as my wife discovered last year... Although, as Garrison Kellior says, "Pumpkin is simply a carrier for cinnamon and nutmeg." Give 'em a try, see if you like it.

J-
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poka-bee
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« Reply #3 on: November 12, 2008, 02:08:02 PM »

They will make ok pies, & to put in stews & stuff.  They are not as good as the sugar pumpkins but when you add the sugar, spices & cream it works.  I bake mine, then puree it cause they are stringier & freeze.  If you fill up sandwich bags it makes the right amount for a large pie.   I can't make crust but make just the pie part & custard.  J
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BjornBee
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« Reply #4 on: November 12, 2008, 06:34:58 PM »

Thank you for the replies.

I cut and blanched/cooked a good size regular pumpkin this afternoon. I think using it for a soup or other "pot" style recipe will be interesting.

And the seeds, as I eat some while typing, are really good!  grin
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doak
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« Reply #5 on: November 27, 2008, 05:50:32 PM »

For all who like pumpkins and sweet potatoes and squash,  try the pumpkin colored butter nut squash.
Thats "Butter nut"  NOT Butter cup.
Prepare as what you wish to have, pumpkin, sweet potatoes or squash.
You can even bake these like you do sweet potatoes in the jacket.
When done the skin just slips off. The seed are easy to remove after cooked.
Then you don't have to worry about skinning your "pinky" when peeling. rolleyes Smiley
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Cindi
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« Reply #6 on: November 27, 2008, 05:57:23 PM »

Oh, ButterNUT squash mashed in potatoes mashed, the orange, butternut squash, oh yummy, yummy, of course gravy on that too.  Beautiful, most wonderful days, great health.  Cindi
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BjornBee
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« Reply #7 on: November 27, 2008, 06:17:10 PM »

Well, yesterday we made two big pies with the regular type pumpkins. They turned out great. But for anyone going this route, whatever the recipe calls for...double the spices!

The neck pumkin, we made a pumpkin soup. We froze most of it for another time. Right now....turkey sandwiches for days! Nothing better than that... grin
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