i have an extra carving pumpkin
i have an extra carving pumpkin, what can i do with it? can i make pie filling?please give me some ideas.
definitely roast the seeds. i did two batches this weekend. one with kosher salt. one with sweetener, cinnamon, nutmeg, cloves and a dash of salt. both good.
you might as well roast the flesh to see how it tastes. i literally cut a small hole in the top, dug out the seeds and fibers, then put a whole pumpkin on a piece of aluminum foil and roasted it at 400 until the flesh was easily scoopable. i had relatively small pumpkins, maybe 8-12 inches high and 8-10 in in diameter, and they cooked in about 1/2 an hour or less. i even just peeled the skin off, then mashed the pumpkin, pureed some and made pumpkin butter... still deciding what to do with the rest (and the other pumpkin's flesh when i cook the third). you can also leave the skin and most of the flesh in tact, then make a veggie stew and serve it inside the pumpkin. so my point was, why not roast it to see how the flesh tastes :)
Roast the seed for sure. The flesh is edible and not that bad. Cube it up and roast it or cook it and use in a soup.
Apparently, there is a wide variation in pumpkins. I've cooked pumpkin for pumpkin pie three times in my life, with surprisingly different results. The first time I did it (about twenty years ago), the pumpkin came out pretty much like the canned pumpkin you can buy from Libby's, etc. It was a little more liquid, but worked just fine for a pumpkin pie.
About five years after that, I did it again. This time, the pumpkin came out all stringy and fibrous. It was obviously inedible and I threw it away.
At this point, someone informed me that there is a difference between "jack o'lantern" pumpkins (i.e., carving pumpkins) and pie pumpkins and concluded that I had purchased a "jack o'lantern" pumpkin the second time, resulting in the fibrous mess I encountered. (Please note that in both instances, the pumpkins looked identical to me--pretty big, orange, about 16 inches high--what I would normally carve a jack o'lantern out of.)
The third time, this year, I purchased pumpkins from Sweetbay, a Florida grocery store, which were specifically designated as "pie pumpkins." This time, after the flesh was cooked, I got a watery, bright yellow puree-like substance, which was surprisingly sweet. I reduced it over low heat for a long time, expecting that it would turn more pumpkin-colored and lose its water. While it did thicken up some, and was quite pleasant, it wasn't the stuff that I am accustomed to encountering in a can of pumpkin and I am skeptical that it would make a good pumpkin pie. (It is sitting in my refrigerator, as I write this. I have not yet done anything with it.)
What this latest aventure in cooking looks and tastes like is the bright yellow frozen Bird's Eye squash which my mother used to serve us as kids. Anyway, I've done the pumpkin-from-scratch now three times with three different results. Good luck!