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How to Peel, Cut and Shred a Fresh Pumpkin - Recipes Included

Recipes for Roasting Seeds and Making Puree to Use in Pies and Cakes



Fall has arrived and it is time to start making pies and desserts. Many have questions on how to use a fresh pumpkin in their favorite sweets. This article will explain all the basics from roasting seeds to cleaning the pumpkin.

  How to Shred, Cut and Peel a Fresh Pumpkin

 

  1. This is the easiest thing to do, although many might be afraid of this simple task. It does take awhile to complete this task, but with it will be completed in a few simple steps.
  2. Place a piece of plastic down to protect the counters from all the spills of the pumpkin.
  3. Wash the pumpkin with some soap and water and scrub the outside of the pumpkin. Even though the pumpkin will be discarded, it may spill into the food. So for safety reasons always start with a clean pumpkin.
  4. With a sharp knife in hand, make a circle at the top of the pumpkin and take off the skull of the pumpkin. Scrape off the seeds and reserve for later. Cut off any meat of the pumpkin that can be used for cooking later.
  5. Now with a knife, carefully cut the pumpkin in half, coming straight down from the top of the pumpkin. After the pumpkin is cut in half, cut in fourths and then crosswise, cut again to make eighths.
  6. Remove the seeds and fibers for use later.
  7. Now there are small sections to work with. Taking a heavy duty potato peeler and start peeling the outer thin layer of the pumpkin skin off. For sections not reachable with the peeler, use a knife.
  8. After a few sections are peeled, take a regular potato or vegetable shredder and shred the pumpkin with or place in your food processor for shredding. If using a food processor, make sure that the pieces are small.
  9. The pumpkin will shred fairly easily. For jams and pies, cut the pumpkin in very small pieces.
Note: For juicing of pumpkin, never peel or take the seeds and fibers out. Juice the entire pumpkin but cut in very small pieces.


How to Roast Pumpkin Seeds

 

After cleaning the pumpkin, take the seeds and clean them of all the fibers. Fresh pumpkin seeds are very delicious and wonderful for the health. Take the clean seeds and place them on a baking tray and add some virgin olive oil, salt and paprika. Mix the seeds well. Bake them in a 375 degree oven until they are slightly toasted, but not browned. Remove from the oven and enjoy. Hot pumpkin seeds are a fabulous guest appetizer.

 

How to Make Pumpkin Puree

 

  1. Pumpkin puree is used for many deserts, such as smoothies, muffins, pies, cakes, pancakes and more. Make some smoothies with homemade pumpkin marmalade instead of the puree. The marmalade is very delicious and has the sugar already in the marmalade or jam.
  2. To make pies with, such as Homemade Fresh Pumpkin Pie with Whip Cream the puree is the best. After making the puree, make sure to drain the puree thoroughly to use in the deserts. It is good to strain the puree in some cheese cloth and then drain again the second time. The puree should be like a very thick cheese spread.
  3. Peel and cut the pumpkin into very small pieces. Place in a large pan or pressure cooker. Add in the pumpkin pieces and enough water to cover the pumpkin by three inches. Cook the pumpkin until very mushy like. Pressure the pumpkin for twenty minutes and then check to see if the pumpkin is done. If not, place it back in the pressure cooker to cook longer.
  4. After the pumpkin is done, drain the water off and place the pumpkin in a blender or a food processor. Pulse the pumpkin until completely mixed and blended.
  5. Take the puree and place in Ziploc bags and place in the freezer until needed.
  6. When removing the Ziploc bag from the freezer, strain the puree twice before using in the recipes.
Now that the art of handling a pumpkin is understood fully, there are so many recipes to be made and perfected for Halloween, Thanksgiving and Christmas. Before long the whole neighborhood will be envious of the smells coming from the kitchen.


Pumpkin Recipes: Marmalade, Chutney and Smoothies

Recipes Using Fresh Pumpkins - Marmalades, Smoothies and Chutneys


The pumpkin patch is brimming full of fresh pumpkins; just ripe for the picking. There are many kinds of pumpkins and these recipes will fit them all. Traditional bright orange pumpkins, butternut pumpkins or the light brown skinned pumpkins are all delicious. 


Pumpkin Marmalade with Fresh Pumpkin 

 

Ingredients for Pumpkin Marmalade
  • 4 pounds of pumpkin
  • 5 cups of water
  • 3 medium size oranges sliced into paper thin slices
  • 3 lemons sliced into paper thin slices
  • 4 inch piece of ginger minced
  • 4.5 cups of sugar

How to Prepare the Pumpkin Marmalade


  1. Peel the pumpkin and remove all the seeds and inside fibers.
  2. Shred the pumpkin or cut into very fine pieces.
  3. Place in a large sauce pan. Add the water, lemon and orange slices and the ginger. Bring to boil and then reduce the heat to a simmer. Cook for 30 minutes and then add in the sugar. Bring the marmalade back to a boil and cook on medium heat until the marmalade is very thick and will allow a wooden spoon to stand up in the pan alone.
  4. Marmalade should be very thick, but it will not be like jam. Jam has a setting point and will gel. Marmalade is more of a fruit filling. It can be used to fill a tart with, but suggest removing the orange and lemon rinds first.
  5. Pumpkin is especially good for heath reasons and it makes a marvelous jam and marmalade. This recipe is very easy to make, but takes time shredding the pumpkins. Place this marmalade in Ziploc bags and freeze in the freezer for the entire winter also.

 

Pumpkin Smoothie Recipe

Ingredients for Smoothie

1 cup of milk or alternative
1/3 cup of the marmalade (minus the rinds of the orange and lemons)
1 frozen banana
4-6 ice cubes
Sugar or sweetener if desired
Place all in a blender and mix on high speed for one minute. Enjoy.

 

Pumpkin Chutney Recipe


Ingredients for Chutney
  • 2 pounds of pumpkin
  • 1 pounds of apples, peeled and cored
  • 4 tablespoons of ginger thinly shredded
  • 3 red chilies, sliced and seeded
  • 2 tablespoons of black mustard seeds
  • 3 cups of cider vinegar
  • 2 teaspoons of salt
  • 1.5 cups of brown sugar

 

How to Make the Chutney

  1. In a large saucepan place the chopped pumpkin, which as been peeled and had the insides cleaned thoroughly.
  2. Add in the chopped apples, ginger, chillies, mustard seeds, and the vinegar. Bring the pot to boil and then let it simmer for 20 minutes. Cook until the pumpkin is tender.
  3. Add the salt and the sugar and mix well. Cook for an additional 45-60 minutes until the chutney is thick and free of most of the liquid. Stir frequently during the cooking of the chutney.
  4. Remove from the heat and ladle into hot, sterilized jars, then seal. The chutney is ready in 4-5 weeks.
  5. Heat processed chutney will .last for two years.
Pumpkin chutney is served traditionally with rice, meats or cheese.

All these recipes are made with fresh pumpkin and should not be made with canned pumpkins. If there is left over pumpkin, cook the pumpkin and then place in a food processor to mash the pumpkin to puree. This puree may be used for pies, muffins and a wide arrange of pumpkin desserts.

Peach Cobbler A'La Mode With Ice Cream Recipes Included

Delicious Peaches Surrounded in a Flaky Crust - A Holiday Delight


Peach Cobbler is a traditional Grandma recipe. It has been around as long as anyone can remember and for good reason, it is the best. A huge bowl of cobbler topped with 

homemade banana ice cream melting down the sides of the warm dessert. A flaky crust that is bursting at the seams with peach juice and cinnamon flavors. Now, what could be better than that?

 

Ingredients for the Peach Cobbler

  • 4 pounds of peaches, peeled and sliced
  • 3.5 cups of sugar
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • Juice of one lemon
  • 1/2 teaspoon of almond extract

 

How to Make the Cobbler

 

  1. Peel the peaches, by placing them in boiling water with a slit in the skin for just a few minutes, till the skins peel back slightly.
  2. Remove from the boiling water and place in a cold water bath. Quickly remove the skins and slice the peaces.
  3. Place the peaches in a large bowl with the remaining ingredients and mix well.
  4. Place the peach mixture in a buttered 13 x 9 inch baking dish. Place four pats of butter on top of the peaches.
  5. Cover with the pie dough and seal all the edges. Fold the dough over the edge of the baking pan and turn under the edges.
  6. With a fork or small paring knife, make some incissions in the dough for air.
  7. Brush the top of the pie crust with some melted butter and sprinkle with some cinnamon and sugar.
  8. Bake in a preheated 375 degree oven for 45-60 minutes.
  9. Let the cobbler set for 20 minutes, before cutting and serve warm with some homemade ice cream. See the recipe below

Perfect Pie Crust

  1. Place two cups of flour in the food processor with 6 tablespoon of shortening and 1 stick of butter that is cold and cut into chunks. Add in a pinch of salt and pulse until the mixture is very fine. Slowly add in 1/4 cup of ice cold water. Keep pulsing till the mixture forms a ball. Remove from the food processor and knead slightly and put in the refrigerator for one hour.
  2. When ready to make the pie, remove the pie crust and let set on your counter for 15 minutes. Roll out the pie crust

  Homemade Banana Ice Cream (Not Diet)

In a large mixing bowl or processor put the following ingredients:
  • 12 eggs
  • 3 cups of sugar
  • 2 teaspoons of vanilla
Mix well and then add:


  • 12 bananas mashed
  • 1 can of sweetened condensed milk
  • 1 liter of milk
Place in a ice cream freezer and let it run as per the instructions with the freezer. For a smaller ice cream freezer, divide the recipe in half.

 

Diet Ice Cream Without Freezer

 

  • 2 tablespoons of whipping cream powder such as Dream Whip
  • 1 small can of evaporated milk
  • 1 cup of milk
  • 1 teaspoon of vanilla
  • 1 ounce of cocoa or 2 ounce of chocolate bar
  • 1.5 tablespoon of honey or sugar

Instructions on How to Make the Ice Cream

  1. Place all the ingredients in a blender and blend for 3 minutes.
  2. Place in a glass hollow baking dish and place in the freezer.
  3. Stir every thirty minutes, until the ice cream is frozen and ready to eat.
As the holidays arrive and everyone is anticipating the perfect meal, a peach cobbler with home made ice cream is just what is needed. There are many other pies that surround the table also and yes those recipes are included below.

How to Make Homemade Apple Pie With a Flaky Crust

Nothing is Easier than Making Pies with Red Delicious  Apples


Apple pie is an old fashion dessert from the time of the early ancestors. There are so many variations of apple pie, that books are written just on the subject. From which type of apple is best in apple pies to how to make crumb toppings for dutch apple pies. Which type of pie is best, is a matter simply of taste.

 

Ingredients

 

  • 3/4 cups of sugar
  • 1.5 teaspoons of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1 tablespoon of flour
  • 1/2 teaspoon of salt
  • 6-8 Red Delicious Apples

In a large bowl, place the apples, which have been peeled, sliced and de-seeded. Rinse the apples under some cold water and drain them well. Add in the sugar, cinnamon, nutmeg, salt and flour. Mix well.

 

Perfect Pie Crust

  1. Place two cups of flour in the food processor with 6 tablespoon of shortening and 1 stick of butter that is cold and cut into chunks. Add in a pinch of salt and pulse until the mixture is very fine. Slowly add in 1/2 cup of ice cold water. Keep pulsing till the mixture forms a ball. Remove from the food processor and knead slightly and put in the refrigerator for one hour.
  2. When ready to make the pie, remove the pie crust and let set on your counter for 15 minutes. Divide the dough into two parts. Roll out the bottom pie crust and place in a buttered pie plate. Trim off the edges two inches below the edge. If using a fork, dip in flour first. After the crust is ready. Take a fork and make indentions all over the crust with a fork.
  3. Fill the pie plate with the apple mixture and place three pats of butter over the apples. Cover with a top layer of pie crust, overlapping the bottom layer. Join the two crust together with your fingers and fold the edges underneath, so to match the exact pie rim. Using, fingers, go around the pie plate and make indentations or use a fork instead.
  4. Brush some melted butter on top of the pie crust and sprinkle with some cinnamon and sugar. With a small paring knife, make four slits in the middle of the pie for air vents. Place the pie on a baking sheet to catch any juice that may drip from the pie.
  5. Bake in a preheated 375 degree oven for one hour or until the top crust is lightly browned. Serve the pie warm with some fresh home made ice cream.

Free Recipe for Homemade Pecan Pie

Pecans Galore in This Spectacular Dessert With A Perfect Pie Crust


There are many recipes for pecan pie and none can beat this one. It is full of all the good things that makes a homemade pecan pie the best. Even Marie Callender will be envious.


Ingredients

  • 4 eggs
  • 1 cup sugar
  • 1 cup corn syrup
  • ¼ cup butter
  • ½ t. flour
  • ¼ t. salt
  • 1 t. vanilla
  • ½ t. almond extract
  • 2 cup pecans

Place the eggs in a large bowl and beat thoroughly. Add in the sugar, corn syrup, butter, flour, salt, vanilla and almond extract. When thoroughly mixed add in the pecans and stir by hand. Pour into the prepared pie shell. Bake for one hour in a preheated 350 degree oven.

 

Perfect Pie Crust

 

  1. Place one cup of flour in the food processor with 3 tablespoon of shortening and 1/2 stick of butter that is cold and cut into chunks. Add in a pinch of salt and pulse until the mixture is very fine. Slowly add in 1/4 cup of ice cold water. Keep pulsing till the mixture forms a ball. Remove from the food processor and knead slightly and put in the refrigerator for one hour.
  2. When ready to make the pie, remove the pie crust and let set on your counter for 15 minutes. Roll out the pie crust and place in a buttered pie plate. Trim off the edges two inches below the edge. Fold the edges underneath so to match the exact pie rim. With your fingers, go around the pie plate and make indentations or use a fork instead.
  3. If using a fork, dip in flour first. After the crust is ready. Take a fork and make indentions all over the crust with a fork.

 

Whipped Topping

 

  1. The best whipped topping is from fresh whipping cream. To make the topping simple place ice cold whipping cream in a bowl that is cold with 2 tablespoons of sugar and 1 teaspoon of vanilla extract. Mix on high speed until the topping forms thick peaks.
  2. Note: Many prefer to have some homemade ice cream with this pie instead of this whipped topping.
  3. Pecan pie is a holiday tradition. It has been served for holidays for years and years. It is packed full of flavor and yes many calories, so save room after the big holiday meal

Homemade Luscious Lemon Meringue Pie

A Lemon Pie Dessert Like You Have Never Tasted Before


For the holidays or any day of the week, this delicious lemon meringue pie will end any meal fabulously. It is easy to make and a treat for the entire family.


Homemade Luscious Lemon Meringue Pie Recipe

 

Ingredients

  • 1.5 cups of sugar
  • 1/3 cup of corn starch
  • 1/8 teaspoon of salt
  • 12 ounces of plain yogurt
  • 1/4 cup of lemon juice
  • 1/4 cup of orange juice
  • 3 egg yolks
  • 2 teaspoons of grated lemon rind

Directions:
  1. In a heavy bottom sauce pan, place the sugar, cornstarch and salt. Add the yougurt and the juice and with a whisk, stir until smooth. Bring the mixture to a boil, stirring constantly. Reduce the heat and keep stirring, so the mixture does not burn, for two more minutes.
  2. In a separate bowl, beat the egg yolks and add some of the hot mixture to the egg yolks, stirring constantly. Return the egg mixture to the custard. Continuing to stir for the next two minutes. Remove the custard from the heat and add in the lemon rind. Let the custard cool to lukewarm before adding to the pie crust.

 

Perfect Pie Crust

 

  1. Place one cup of flour in the food processor with 3 tablespoons of shortening and 1/2 stick of butter that is cold and cut into chunks. Add in a pinch of salt and pulse until the mixture is very fine. Slowly add in 1/4 cup of ice cold water. Keep pulsing till the mixture forms a ball. Remove from the food processor and knead slightly and put in the refrigerator for one hour.
  2. When ready to make the pie, remove the pie crust and let set on your counter for 15 minutes. Roll out the pie crust and place in a buttered pie plate. Trim off the edges two inches below the edge. Fold the edges underneath so to match the exact pie rim. With your fingers, go around the pie plate and make indentations or use a fork instead.
  3. If using a fork, dip in flour first. After the crust is ready. Take a fork and make indentions all over the crust with a fork.
  4. Bake the pie crust in a preheated 400 degree oven.

 Meringue Ingredients

  • 3 egg whites
  • 1/4 teaspoon of cream of tartar
  • 1/3 cup of sugar
Directions:
  1. Place the egg whites in a glass bowl and mix on high speed until they are foamy. Add in the cream of tartar and begin to add the sugar slowly. When stiff peaks have formed, the meringue is ready.
  2. After the pie crust has cooled slightly, fill with the custard mixture. Top with the meringue, making sure to seal all edges between the crust and the filling. Make scallops with the meringue for beauty. Top the meringue with a dusting of sugar.
  3. Bake in a preheated 400 degree oven for 8 minutes to just brown the meringue.
  4. Bring some memories to the dinner table tonight with the entire family enjoying a huge slice of this luscious lemon meringue pie. A big glass of ice tea will make this dessert complete.

Learn How to Carve a Pumpkin - Tools Needed

 

Free Pumpkin Stencils - Design Your Own Masterpiece


With these easy to use stencils, anyone can be an artist. Follow these simple steps, from choosing the pumpkin to the right tools that are needed. Learn the difference between a traditional carving and a drill carving by the professionals. Enjoy Halloween the way it was meant to be enjoyed, with children laughing and playing.

 

How to Choose a Pumpkin 


Decide where the pumpkin is to be. Smaller pumpkins for the mantle or stairway. Larger pumpkins for the yard and by the door.

  • Choose a pumpkin with no nicks or dents and no bruising.
  • Look for a pumpkin with a bright shiny skin and a stem.
  • For a a traditional knife cut design, choose a tall pumpkin. For one with a stencil, choose a pumpkin that will fit the design. Take the template to measure the right size of pumpkin.

 

How to Carve a Pumpkin the Traditional Way

 

  1. According to Pumpkin Carving 101, carving a pumpkin is very easy with step by step pictures of the whole procedure. The traditional way to carve a pumpkin is with a few simple knives and tools. The pumpkin is placed on some newspapers and then with a knife, the top is cut into and the gut of the pumpkin is cleaned out.
  2. Save the seeds to be used later. They can be cleaned and dried in the oven with some paprika. Pumpkin seeds are a great way to get rid of intestinal worms. (1)
  3. After the pumpkin is clean, take a pencil and draw an outline of the design you desire. Using a knife, cut along the pencil design. After the design is complete. Place a candle inside the bottom of the pumpkin.
  4. To make sure the candle does not tip over, drop some candle wax in the bottom of the pumpkin first and then place the candle and secure it in place.

 

How to Carve a Pumpkin Easily with a Drill

 

According to Martha Stewart, who is a professional on crafts, she uses a Bosch Drill. Here are her simple instructions.
  1. Use a craft saw and cut the bottom of your pumpkin out. Scrape out all the seeds and pulp. Use a metal spoon or ice cream scoop to clean the pumpkin.
  2. With a pencil, make a light outline of the design you wish to make before beginning.
  3. To make the eyes, use a drill that has a spade bit (1/2-34 inch). To make the mouth use a pointed utility saw or craft saw. Many templates available for download below.
  4. Place vaseline on the open edges of the pumpkin to keep it from drying out.

 

Jack-o-lantern Templates

 

Martha Stewart has twenty-five templates for a variety of designs. Download anything from the word BOO to a farm yard. Templates for many jack-o-lantern designs from Martha Stewart.

Resources
  • University of Maryland Medical Center
  • Pumpkin carving 101
  • Martha Stewart
  • Better Homes and Gardens

Homemade Pumpkin Pie for the Holidays

Making Pumpin Pies Topped With Candy Corn for the Holidays

 

What could be better for the holidays than a big piece of delicious pie. It is very easy to make and even easier to decorate. Grab a small bag of candy corn to top the pie with and then place small saucers of the candy corn all around the table for decorations.


Pie Ingredients

  • 1-1/2 c. pumpkin, cooked and strained
  • 1/3 c. white sugar
  • 2 tbsp. brown sugar
  • 2 1/2 tbsp. maple syrup
  • 1/2 tsp. salt
  • 1/4 tsp. ginger
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg (keep on the generous side with these spices)
  • 1 3/4 c. light cream (or half rich Cream)
  • 2 eggs, slightly beaten
In a saucepan place the cream and heat to almost scalding, add in the sugars, maple syrup, salt, ginger, cinnamon, and nutmeg. Cook until the sugars are thoroughly dissolved. Add the pumpkin now. Add a 1/2 cup of the milk mixture very slowly to the eggs. Mix well and then return the egg mixture to the milk mixture and mix well.


Perfect Pie Crust

  1. Place one cup of flour in the food processor with 3 tablespoon of shortening and 1/2 stick of butter that is cold and cut into chunks. Add in a pinch of salt and pulse until the mixture is very fine. Slowly add in 1/4 cup of ice cold water. Keep pulsing till the mixture forms a ball. Remove from the food processor and knead slightly and put in the refrigerator for one hour.
  2. When ready to make the pie, remove the pie crust and let set on your counter for 15 minutes. Roll out the pie crust and place in a buttered pie plate. Trim off the edges two inches below the edge. Fold the edges underneath so to match the exact pie rim. With your fingers, go around the pie plate and make indentations or use a fork instead.
  3. If using a fork, dip in flour first. After the crust is ready. Take a fork and make indentions all over the crust with a fork.
  4. Pour the cooled pumpkin mixture into the ready pie crust and bake in a hot oven of 450 degrees for 15 minutes and then lower the heat to  350 degrees for 45 minutes or until the pie is done.
Note: All butter may be used for the pie crust.

 

Whipped Topping

 

The best whipped topping is from fresh whipping cream. To make the topping simple place ice cold whipping cream in a bowl that is cold with 2 tablespoons of sugar and 1 teaspoon of vanilla extract. Mix on high speed until the topping forms thick peaks.

Prepare the Pie

  1. After the pie is completely cool, top with the already made whipped cream. Smooth the cream all over the pie. Using the candy corn, make a circle around the edge of the pie and in the middle of the pie take three pieces of candy corn and point towards each other in a triangle shape.
  2. Refrigerate the pie until ready to serve. Remove from the refrigerator 15 minutes prior to serving.
  3. Pumpkin Pie is a treat that all will enjoy. It is a treat for all "trick or treat" children or adults alike. This recipe may me made into individual pies for a children's party also.