Lots of Sugar Pie Pumpkins
- Junie D Nov 25, 2005 10:03 AM
I bought seven sugar pie pumpkins to decorate the place for Thanksgiving (brined + grilled turkey = bliss) and now need ideas for how to use them all up. I am planning soup and gnocchi but I don't care for plain baked squash or pumpkin pie. Hard to believe, I know. Thoughts? Thanks.
I don't care for pumpkin pie either, however how about pumpkin Cheesecake? I've made a couple recently and have one presently in the freezer.
Or, I just read the article below which has a wonderful sounding brunch or appetizer savory pumpkin torte.
OR once again, my absolutely favorite pumpkin recipe that is absolutely the naughtiest thing ever. It calls for canned pumpkin but easy to sub fresh and, instead of boxed cake mix, I make up my favorite yellow cake mix (dry ingredients only, of course) and whip this up. You won't keep it on the table:
Angela's Pumpkin Crumble:
One 16 oz can of pumpkin
Large can of sweetened condensed milk
one cup sugar
1 ½ tsp. Cinnamon
box yellow cake mix (non-pudding)
two sticks melted butter
two cups chopped pecans
pour into 9X13 or two round
sprinkle cake mix
pour melted butter evenly
top with pecans
350 for 45 minutes to 1 hour
Done when brown around edges
You can make sugar pie pumpkin into a vegetable side. Cut the raw pumpkin in narrow wedges. Lay the wedges on the side and use a sharp knife to cut the rind off. Slice the pumpkin meat in bitesize, 1/8" pieces. Saute over high heat in a bit of oil (light, like canola), to brown slightly and soften, about 5+ minutes. For 4 servings, add about 2 t, 1/4 t salt, 1/4 t cinnamon, and a half-cup raw pumpkin seeds (that you buy, as the fresh seeds are really difficult to shell), or pecans. Saute a few more minutes, until the pumpkin is just tender.
Another method is similar to the above but you saute onions with the pumpkin, then add the nuts, but no sugar or cinnamon.
Afghan cuisine uses pumpkin as vegetables and with meat.