Welcome Fox Baltimore viewers! It’s time to talk pumpkins! I’ll be live on the air between 9:15 and 9:30am on Halloween.
Pumpkins are such fun part of the fall and especially Halloween but it seems like such a shame to pitch them at midnight on October 31st. That is why we came up with this fun segment of what you can do with your leftover pumpkin. Many people don’t realize that you can cut a jack o lantern in your pumpkin on October 31st and still make a pie with that pumpkin on November 1st.
To make anything using fresh pumpkin you’ll 1st need process your pumpkin either whole or the leftovers from your jack o lantern. Processing just means to wash it, scoup out seeds and stringy insides so just fleshy hard sides are left. There are 3 simple ways to process the pumpkin;
1) Bake your pumpkin cutting it in 1/2 and placing face down in a baking dish with about a 1/2 inch of water in the bottom of the dish. Bake at 350 Degrees for 45 minutes to 1 hour until completely tender. Scrape off the skin so you only have the fleshy part of the pumpkin left. Now puree in the blender or food processor. Your pumpkin is now ready to freeze for future use or make anything you like immediately.
2) Boil your pumpkin (cut up in chunks) until soft and tender 25 to 45 minutes. Scrape off the skin so you only have the fleshy part of the pumpkin left. Now puree in the blender or food processor. Your pumpkin is now ready to freeze for future use or make anything you like immediately.
3) Place your processed cut up pumpkin (in 1/2 or 1/4’s) in a microwaveable dish with 1/2 inch of water and cook in your microwave anywhere from 15 to 25 minutes. Scrape off the skin so you only have the fleshy part of the pumpkin left. Now puree in the blender or food processor. Your pumpkin is now ready to freeze for future use or make anything you like immediately.
Pumpkin Pancakes – I used a Giant Brand inexpensive pancake mix, followed the directions and then added 1/2 cup of fresh pumpkin. Delicious and so easy!
Pumpkin cupcakes – I followed the exact direction on the box of the Duncan Hines spice cake mix and then added 3/4th cup fresh pumpkin and 1 tsp McCormick Pumpkin Pie spice. Bake according to directions. Delicious! Add optional Pumpkin butter cream icing mixing 1/2 cup vegetable shortening, 1 tsp McCormick’s Vanilla, 1/2 Cup Butter, 1/4 cup pumpkin puree, 1/2 tsp Pumpkin Pie Spice, 1 tbsp cream, 4 cups Giant Brand Powdered Sugar. Mix together until creamy and smooth. Top cupcakes.
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