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TWENTY SIX 2 quart bags of frozen pumpkin puree in my freezer. Am I nuts...

annfaulkner Dec 30, 2011 06:53 PM

Two questions on one day. Must be a weather thing....
We bought 3 big pumpkins to decorate our antique shop for fall and I can't stand to waste food. Hubby is not a fan of pumpkin pie, so I am looking for other ideas.
A spice cake with cream cheese frosting was a hit, but I've made it twice already...Any ideas??? Thanks, Ann
PS if you live near ST Louis I may be able to bring you some.....

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  1. agoodbite RE: annfaulkner Dec 30, 2011 07:10 PM

    The pumpkin whoopie pies from the Baked cookbook were a great use for my leftover halloween pumpkin a couple years ago. They didn't turn out looking like the picture in the attached link - probably because big halloween pumpkins tend to be watery (baked up in large, round but flatter disks), but they were delicious nonetheless.


    1 Reply
    1. re: agoodbite
      perk RE: agoodbite Dec 31, 2011 02:40 PM

      My friend had a lot of pumpkins from her garden this year. We made pumpkin risotto one night that was terrific. Made it again Christmas Eve.

    2. todao RE: annfaulkner Dec 30, 2011 07:10 PM

      Are your "pumpkins" the eating kind or the "decorating" kind? If they're not specifically grown for using as a food, that may be why your hubby doesn't like pumpkin pie.
      Pumpkin spice cookies are quick and easy, they keep for a long while and go well with a cup of good coffee. Scones, a breakfast treat around my house, also give a lift to a chilly morning.

      1. r
        rtms RE: annfaulkner Dec 30, 2011 07:41 PM

        how about curried pumpkin soup, ginger pumpkin scones, pumpkin butter?

        2 Replies
        1. re: rtms
          rtms RE: rtms Dec 31, 2011 09:54 AM

          also, if you have a dog, a tablespoon of pumpkin puree is a great occasional meal supplement because it has so much fibre.

          1. re: rtms
            sunshine842 RE: rtms Jan 1, 2012 08:19 AM

            but do beware -- pumpkin puree is the dog equivalent of ExLax -- and a spoonful is a VERY moving experience for most dogs.

        2. Emme RE: annfaulkner Dec 30, 2011 08:47 PM

          Ice Cream - with a graham cracker swirl, maybe even some chopped roasted pumpkin seeds too

          I do a caramelized onion, pumpkin and sage sauce for over fish

          Pumpkin Butter - as suggested above, but it's a lovely addition to oatmeal

          Macarons ( a nice filling component)
          Mixed in with an israeli couscous salad
          Pumpkin Crepes - sweet or savory
          Pumpkin Bread Pudding
          Added to the liquid for a strata - savory or sweet

          1. iL Divo RE: annfaulkner Dec 30, 2011 08:56 PM

            "so I am looking for other ideas"
            reintroduce yourself to favorite neighbors :)
            my husband and I drove through St Louis the 24th... darn

            cupcakes with cream cheese frosting
            pumpkin bread
            pumpkin pancakes
            hot potato pumpkin soup with sour cream dollop and slivered scallions

            1. c
              Cheez62 RE: annfaulkner Dec 30, 2011 09:23 PM

              You may not be nuts, but you could be out of your gourd...

              1. Jay F RE: annfaulkner Dec 30, 2011 09:32 PM


                1. d
                  dfrostnh RE: annfaulkner Dec 31, 2011 05:23 AM

                  When you do recipe searches, you can easily substitute pumpkin puree for winter squash puree. Curried squash soup with apples is one of our favorites. I did not have a surplus of winter squash this year so I haven't tested out recipes for gnocci either made from squash/pumpkin or in a squash/pumpkin sauce with sage.
                  Pumpkin/squash biscuits and yeast rolls are a favorite of ours. I'd make pumpkin bread, too.

                  1. MunchkinRedux RE: annfaulkner Dec 31, 2011 06:51 AM

                    We liked the Pumpkin and Shrimp Bisque at EpiCurious: http://www.epicurious.com/recipes/foo...

                    1. tcamp RE: annfaulkner Dec 31, 2011 08:22 AM

                      Do you have dogs? A spoonful of puree added to their dish at mealtime is very healthy.

                      1. a
                        AsperGirl RE: annfaulkner Dec 31, 2011 08:41 AM

                        Thai spiced pumpkin soup is good, too. Pumpkin puree + chicken or veg stock, coconut milk, red curry paste, fresh thai basil, other ingredients as desired... Takes an incredibly short time to make.

                        Pumpkin gnocchi is a good way to make a "dumpling" with the puree. You can substitute, with some adjustments for liquid and fat, pumpkin puree for part of the flour in things like pancakes, crepes, gnocchi & pasta. So, you can add it as a superfood nutrition boost, as part of your everyday cooking. That might be the way to go if it's not a particularly tasty eating-pumpkin.

                        1 Reply
                        1. re: AsperGirl
                          debbiel RE: AsperGirl Dec 31, 2011 09:22 AM

                          That Thai soup sounds good AsperGirl. Thanks for the idea.

                        2. d
                          debbiel RE: annfaulkner Dec 31, 2011 09:21 AM

                          I really like to add a quarter cup of pumpkin puree (and some spices) to my single serving of oatmeal in the morning. I add it before I bring the water to a boil.

                          Pumpkin bread, pumpkin soup, pumpkin ravioli,

                          Like a couple of others, I was wondering if these were pumpkins suitable for eating.

                          2 Replies
                          1. re: debbiel
                            hotoynoodle RE: debbiel Dec 31, 2011 11:09 AM

                            plus however many on those giant ornamental pumpkins being food pumpkins?

                            i have made pumpkin/goat cheese quiche and pumpkin coconut custard, with coconut milk, instead of cream. both use up quite a bit of coconut, but i have only used libby's canned.

                            1. re: debbiel
                              AsperGirl RE: debbiel Dec 31, 2011 12:52 PM

                              Pumpkin oatmeal is a great idea, too. Love this thread

                            2. l
                              Leepa RE: annfaulkner Dec 31, 2011 09:29 AM

                              I made a pumpkin trifle over the holidays that was great. It uses 1 can pumpkin (or your equivalent), 1 envelope gelatin, 1 cup sugar (I used 3/4 cup granulated sugar and 1/4 cup brown sugar), appropriate spices of your choice, and 1 pint heavy whipping cream to make the pumpkin mousse. The mouse is good enough to serve on its own. I layered the mouse with a spice cake in a trifle bowl and sprinkled the top with candied pecans and served with a warm brandy sauce. Very good! In retrospect, I would have incorporated some chopped crystallized ginger in there somehow - perhaps when layering - but I had none available on that particular day.

                              If you aren't familiar with using powdered gelatin and making the mousse, I can step you though that if you'd like.

                              1. melpy RE: annfaulkner Dec 31, 2011 09:55 AM

                                I make a pasta sauce with pumpkin purée and crumbled sausage. Pumpkin chocolate chop cookies are addictive.

                                1 Reply
                                1. re: melpy
                                  AsperGirl RE: melpy Dec 31, 2011 12:51 PM

                                  Omg that is an amazing idea!

                                2. blue room RE: annfaulkner Dec 31, 2011 11:39 AM

                                  You have 13 gallons of pumpkin puree, maybe you should accept that some will be wasted if you don't give some away -- maybe check with local shelters, etc. ?

                                  Even if you determine how long the pumpkin will stay nice while frozen, and use it up regularly and faithfully, it's a lot of pumpkin!
                                  I like it just mashed up with butter salt and pepper.

                                  1. m
                                    magiesmom RE: annfaulkner Dec 31, 2011 11:42 AM

                                    I'm assuming you tasted this before you froze it all, because it may well have no taste at all!

                                    1. nomadchowwoman RE: annfaulkner Dec 31, 2011 02:44 PM

                                      Stir some into a classic risotto; it will be delicious and beautifully colored.
                                      As someone else suggested, pumpkin ravioli--mix the pumpkin w/goat cheese or ricotta, and some thyme (or sage) and parmesan for the ravioli filling. Sauce w/brown butter.
                                      I make several versions of pumpkin lasagne: I like to layer it w/pecorino romano and mozzarella between sheets of spinach pasta; you could add some prosciutto or pancetta between the layers, too; or w/wild mushrooms and parmesan and sage; or with goat cheese and thyme. Toasted hazelnuts or buttered breadcrumbs sprinkled over the top offer a lovely crunchy touch.

                                      I also love pumpkin and goat cheese enchiladas, topped w/green salsa and roasted pumpkin seeds.
                                      Someone also mentioned pumpkin bread pudding--the pumpkin really is lovely mixed into the usual custard.
                                      Another sweet option--pumpkin gingerbread; there is a good recipe somewhere on CH, but I can't find it.
                                      That should get you through 2 or 3 qts-- ; )

                                      1. goodhealthgourmet RE: annfaulkner Dec 31, 2011 03:07 PM

                                        in case you need more ideas:

                                        1. LeroyT RE: annfaulkner Dec 31, 2011 06:42 PM

                                          Pumpkin butter? Cook it down with spices like for apple sauce.

                                          1 Reply
                                          1. re: LeroyT
                                            annfaulkner RE: LeroyT Jan 1, 2012 07:33 AM

                                            AMAZING!!!! I am frantically copy/pasting!!!! Really great thread...Love the risotto idea......I've done this before, but never in the volumn......Whopppie pies today. Soup MOnday........Thanks, Ann

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