How to Use a Pumpkin

I love fall and the fun and flavors that come with it. I especially love pumpkins. Here are some ways to get the most use out of your pumpkins. First - use them as chairs for your children. My boys loved to sit on their pumpkins while they read books or played. They sat on the pumpkins for weeks before we actually used them
Second - make dinner in a pumpkin. This is a fun Halloween or fall recipe to try.

Dinner in a Pumpkin
1 small to medium pumpkin (we used a large pumpkin and just increased the cooking time)
1 small onion, chopped
1 lb ground turkey
2 Tbsp soy sauce
2 Tbsp brown sugar
1 (4-0z) can sliced mushrooms, drained
1 (10 3/4-oz) can cream of chicken soup
1 1/2 cups cooked rice
1 (8-oz) can sliced water chestnuts, drained

Cut off the top of the pumpkin and throughly clean out seeds and pulp. Save the seeds for later. Preheat oven to 350. In a large skillet, saute onions in oil until tender. Add meat and brown. Drain fat. Add soy sauce, brown sugar, mushrooms, and soup. Simmer 1o minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin on baking sheet. Bake 1 hour or until pumpkin meat is tender. Remove pumpkin lid and serve meal.

Third - roast the seeds. Even the little boys liked to snack on these.

Roasted Pumpkin Seeds
seeds from 1 pumpkin
1 Tbsp butter per cup of seeds
salt to taste

Wash seeds thoroughly in a colander and put on paper towels to dry. Place them in a skillet with butter and salt. Cook and stir until all seeds are well coated with butter. Bake in a shallow pan for 30-45 minutes in a 250 degree oven.

Fourth - Make pumpkin doughnuts using the cooked pumpkin flesh (puree it first). These doughnuts are easier to make and we think tastier than regular doughnuts.

Pumpkin Doughnuts
2 eggs, beaten
1 cup sugar
1 cup pumpkin
1/3 cup buttermilk
2 Tbsp vegetable oil
4 cups flour
2 tsp baking powder
2 tsp salt
1 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground ginger
vegetable oil for frying

Combine the eggs and sugar. Beat until fluffy. Combine the pumpkin, buttermilk, and oil. Beat into the egg mixture. Stir in the flour, baking powder, salt, nutmeg, cinnamon and ginger. When well mixed, refrigerate dough for at least 1 hour. The dough will be very soft and wet. Turn the dough onto a WELL-floured sufate, roll to a thickness of 1/2-inch, and cut with a doughnut or cookie cutter into rings. Pour the vegetable oil into a heavy skillet to a depth of about 4 inches. Heat the oil until it reaches 375. Use a candy thermometer. Using a spatula, ease the doughnuts two at a time into the hot oil. When one side is golden and the doughnuts float to the surface, turn with a spatula. When golden on both sides, take the doughnuts out of oil and place on paper towels. Coat with cinnamon and sugar or powdered sugar.


Fifth - puree the rest of the cooked pumpkin and freeze to use later on. We look forward to using the rest of our pumpkin in breads, cookies, and pies!