what do you make with pumpkin?

Hi, If you are interested in Indian recipie you could continue reading this. Or else also for general knowledge you could keep reading :) In my pplace we get two varieties of pumpkin. One is the orange colored one, I think that is the one I see in the pumpkin picking, and halloween photos. It tastes sweet. The other variety available is the white pumkin. It does not taste sweet. Sweet Pumkin (Orange colored) We prepare fry with the sweet pumkin. The ingredients are 1. Fresh pumkins, sliced, skin removed and un seeded. 2. onion cut into small pieces. 3. dried red chillis - 2 4. cumin powder - half spoon Fry the onions, put the dry red chillis, add the pumkin slices and keep frying, add salt, the water content in the pumkin is enough for it to cook, close the pan and keep cook the pumkin, and finally add cumin powder and remove the pan from stove. This fry takes good with rice. White Pumkin We don't fry this pumkin. We just add them in a dish called sambar(which is prepared of toor dhal). The dish takes very good. I am looking forward to taste some pumkin pies of this season. Since I am new to this place find everything with pumkin so interesting and surprising. Happy myLotting.

I used to make like mashed potato, I use pumpkin instead. Just boil the pumpkin, then mash it. It's simple to make and it tastes quite good.

I make pumpkin bread form a cake recipe from the 1600's. My family LOVES it, so I usually bake about 12 loaves at a time. I also make pie, you are absolutely right, it tastes much better from real pumpkin! I am going to try my hand at pumpkin creme cake!

carlos2008, You may want to cut them in slices or cubes, then stir fry it with garlic and salt to taste. Or you can have them in slices and then dip them in a tempura flour mix with eggs and then deep dried them. Or you can cook them to soft pudding and have them for breakfast with deep fried Chinese fritters. Hope these few tips here is helpful. Have a nice day.

Properly handled, canned pumpkin works quite well in pies, but you may be curious to start with fresh. Having tried virtually every conceivable method of preparing fresh pumpkin, I have concluded that the following one works best: First, choose one of the smaller pumpkins, sometimes called sugar pumpkins, which are firmer, meatier, and sweeter than those grown for jack-o'-lanterns. Split the pumpkin in half (or in quarters, if it is very large), carve out the stem, and scrape out the seeds and stringy bits. Next, arrange the pumpkin with the rind side down on a lightly oiled roasting pan, cover it tightly with foil, and bake at 325 degrees for 75 minutes. Remove the foil and bake for 30 to 45 minutes longer, or until the flesh is extremely soft and yields hardly any moisture when pressed firmly with the back of a spoon. Remove from the oven and allow to cool. When the pumpkin is cool enough to handle, scrape the flesh free of the rind and mash it to a pulp. An ordinary whisk will serve here; you will be pureeing the pulp when you make the pie, so it isn't necessary to use a food processor at this point. Line a colander with a triple thickness of cheesecloth that has been rinsed in very hot water and thoroughly wrung out. Turn the pumpkin into the colander, wrap the protruding ends of the cheesecloth over the top, and cover with a cake pan topped with a five-pound weight. Put the colander in the sink and let the pumkin drain for one hour. You will need at least four pounds of fresh pumpkin -- and I'd recommend five or six pounds, just to be safe -- to make one pound of stewed, mashed, and drained puree

i like pumpkin in just about anything. i buy a pumpkin around halloween. i cook up the pumpkin and then mash it and drain all the water. i then freeze it in portions equivelent to what you would find in a can of pumpkin. i find this amount is what is used in most recipes. i then make pumpkin pie, pumpkin cookies with raisins or chocolate chips in them, pumpkin muffins with raisins in them, or pumpkin squares with cream cheese icing.