pumpkin

20 Fun Ways to Use Pumpkin

Marla Walters — Tue, 14 Oct 2014 17:00:05 +0000

While we may be sad to say goodbye to summer, the appearance of pumpkins cheers us up. They are a reminder of upcoming holidays — Halloween, Thanksgiving, and Christmas. Spices frequently used with pumpkin trigger our olfactory senses, which give us excitement and happy memories. It is no wonder that sales of the 2012 pumpkin crop were a staggering $148.9 million dollars! (See also: Gadzukes! 10 Ways to Use Up Your Zucchini Bounty)

Wouldn't the Pilgrims be flabbergasted at all the uses we have found for pumpkins? It's not enough that we eat them. We also decorate them, use them for beauty products, and beverages. Why do we love them so much? Versatility, for one. You can do lot of things with a pumpkin.

So this year, get creative and go beyond pumpkin pie with these 20 fun ways to use pumpkins.

1. Thai Curry

Repeat after me: Red Thai Chicken and Pumpkin Curry. Yes, it is spicy, so have a glass of Thai iced tea ready. (You can reduce the amount of red curry paste, of course.) To me, this is one of the ultimate comfort foods. I also add carrot to mine and, serve on jasmine rice.

2. Pumpkin Spice Latte, Anyone?

These are super popular right now! Naturally, someone has uncovered the secret so you can make them DIY: pumpkin syrup. Why not save some money and make your own? Here's how!

3. Pumpkin French Fries

Yes, french fry addicts, there is a healthier alternative. Try pumpkin french fries! I liked the ones with the spicy mix that included curry powder, and I did turn up my oven to 400 for the last ten minutes, to get them crispier. They make a fun hors d'oeuvre, too, with a yogurt dipping sauce.

4. Pumpkin Smoothies

This pumpkin smoothie is not only good for you, but also vegan and incredibly filling. I guess I should not have been surprised, since it contains pumpkin, bananas, and Greek yogurt.

5. Pumpkin, the Beauty Aid

I had heard of avocado, oatmeal, egg, honey… but pumpkin facial masks were a new one, on me. Various recipes claim that the fruit enzymes, plus alpha hydroxy acids, vitamin A, and vitamin C, will soften and smooth the skin. I am certain that as soon as I cover my face in pumpkin, the doorbell will ring.

6. Pass Me a Cold One

A cold pumpkin beer, that is. I think these or a love 'em or hate 'em thing. If you are a homebrewer and want to give them a try, you can buy a pumpkin ale home-brewing kit.

7. Chili

This pumpkin chili is one of my favorite comfort foods. It has the wonderful, mellow earthiness of pumpkin and the zestiness of peppers and spices. I like it with black-bean tortilla chips and lots of sour cream. It makes quite a bit, so it's a nice one to share, and even better the second day, reheated.

8. Squeaky Clean

Are you a soap-maker? I have yet to try soap-making as a DIY but when I do, this pumpkin soap is on the list. This would make a great gift!

9. Pumpkin Decor

It is too humid where I live for carved pumpkins to last for more than a day, so people tend to decorate them, instead. Check out the pumpkin covered in thumbtacks, which is really beautiful, as well as the hilarious "Liberace pumpkin."

10. Pumpkin Candles

Both easy and fun, I am going to line the porch with these pumpkin candles this year, for a spooky effect.

11. Pumpkin Butter

My girlfriend just sent me a jar of this and I could just eat it with a spoon, although it's wonderful on toast, pancakes, and waffles. Now I just have to make my own! Here is a popular pumpkin butter recipe.

12. Fancy Pumpkin Croquettes

Just kidding, but use of the French word "croquette" certainly dresses up smashed chickpeas and pumpkin. Seriously, though, these are habit-forming and delicious. This is a vegan recipe for chickpea and pumpkin croquettes, but I used real cheese. If you make them really small, they make great appetizers, too.

13. Pamper Your Feet With Pumpkin

Not just for feet (but I think it is particularly nice for 'em) is this Pumpkin Body Scrub. Make a batch soon for a wonderful Thanksgiving hostess gift!

14. Potluck Pumpkin Pie Squares

These pumpkin pecan pie squares are a hit at potlucks. They also go together very quickly and make a nice size for sharing (they go in a 9 x 13 pan).

15. Don't Forget the Seeds!

After carving the pumpkin, save the delicious seeds. I love the spicy ones. The seeds are also extremely nutritious.

16. Risotto

Risotto is another dish I consider to be "comfort food" — warm, creamy, and full of flavor. Combining cumin and cardamom wouldn't have occurred to me, but the combination works with the pumpkin in this recipe.

17. Pumpkin Cookies

I love that these pumpkin cookies are delicious, but have more nutritional value than a traditional chocolate-chip cookie due to the addition of oatmeal and pumpkin. If it were just me, I would also add some raisins, but many people are raisin-phobic.

18. Hearty Pumpkin Stew

This African Pumpkin Stew is so healthy, not to mention hearty. I really like it with the beet greens, which are a little sweeter, but chard or spinach are easier to find. Talk about a healthful stew — it is resplendent with pumpkin, greens, coconut milk, and served with couscous. Non-vegetarians can add cooked pork or chicken.

19. Lighter Pumpkin Soup

Lighter, but still very satisfying, is this pumpkin soup. Instead of cream, it gets its thickness from skim milk, potatoes, and corn.

20. You, the Pumpkin

I finally relinquished it (it was looking pretty sad) but, as an adult, I wore my pumpkin costume four years running. It was a good one. Pumpkins always get a lot of laughs. There is still time to make your own pumpkin costume! I got more fabric and made mine longer, and wore it with black tights. Just think: Your entire family could be a pumpkin patch. Get sewing.

There you have it — 20 fun ways to use pumpkin. Readers, any fun stuff to share?

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This article is from Marla Walters of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

Carving a Pumpkin This Fall? Don't Throw Any of It Away!

Jeff Yeager — Mon, 19 Oct 2009 13:00:02 +0000

"Jeff, can't we at least celebrate the holiday before you eat the decorations?" I've heard that more than once from my long-suffering wife during our 26-year marriage.

You see, cheapskates like to celebrate Halloween and other holidays just like everyone else. But we grimace at wasteful rituals like throwing away a perfectly good pumpkin after using it for only a few days as a decoration. Americans buy more than one billion pounds of pumpkins at Halloween, and the vast majority of those end up in the trash. But at the Green Cheapskate's house, we eat our jack-o-lantern, every last bit of it.

While some particularly meaty varieties of pumpkins are specifically grown to be eaten (including Sweet Jack-be-Littles, Cheese Pumpkins, Sugar Pumpkins and some delicious heirloom varieties), any commonly available pumpkin is perfectly edible. Best of all, at Halloween (and immediately after Halloween) you can usually buy pumpkins for less than half a buck a pound. At that price, why not pick up a couple extra just to eat?

Pumpkins are a true American vegetable, a favorite of the Aztec, Inca and Mayan people before becoming a staple of early European explorers and settlers in the New World. Pumpkins belong to the same family (Cucurbitacae) as gourds, melons and cucumbers. And, according to the American Institute for Cancer Research, pumpkins are packed with beta carotene, a powerful antioxidant that fights cancer.

If you're buying a pumpkin specifically for eating, the smaller ones are usually the best. If you're going to use it as a jack-o'-lantern as well, you can eat or freeze some of the pumpkin when you carve it, and then pickle the remaining rind when Halloween is over, provided that it's still in good shape. So, here's how to eat your jack-o-lantern:

Seeds First

Toasted pumpkin seeds are a healthy snack filled with zinc, magnesium, manganese, iron, copper and protein. They're also great in salads, muffins, bread, and in other recipes as a nut substitute.

Remove the seeds, rinse them in water to get rid of the stringy inner membrane, and dry them out a little on a towel. Flavor with coarse salt for a traditional taste, or let your imagination and spice rack run wild. Some options for flavoring designer seeds include: pumpkin pie spice; Cajun seasonings; ginger powder; garlic salt; curry powder; Tabasco; cinnamon; vinegar and salt. Once seasoned, bake the seeds on a lightly oiled cookie sheet (single layer thick) in a 250-degree oven for about an hour, stirring every 20 minutes. Or, my preferred method is to cook them in a spray-oiled skillet over medium heat on the stove top, stirring and shaking (the skillet, not your booty) constantly. On the stove top, they'll be toasted nicely brown in only about five minutes. Store in air-tight containers.

The Meat of the Matter

The thick, bright orange pulp lining the inside of the pumpkin is the real meat of the matter when it comes to making pies, cakes, bread, soups and most other pumpkin delicacies. Using a large spoon or other sharp-edged instrument, scrape and scoop the pulp from inside the pumpkin, working it down about an inch or so, to the whitish-colored layer beneath the skin. This will leave you with the outer shell to carve as a jack-o'-lantern. If you're not going to get double duty out of your pumpkin as a lantern, then it's easier to slice it as you would a melon and use a knife to peel away the outer skin and white layer.

Once you've extracted the pulp, steam it over a pot of water until it's tender (about 30 minutes or more). Run it through a food processor to puree or mash by hand (add a dash of lemon juice to prevent freezer burn), and freeze it in plastic bags or containers to use later in your favorite recipes. You can also eat the cooked pulp just like squash, but it's even better than squash. Here are some of my favorite pumpkin recipes:

Pumpkin Cider Bisque:

Make a cream soup by melting two tablespoons butter and mixing in 2 tablespoon flour, and then slowly stir in 2 cups of whole milk. Stir constantly over medium heat until thickened. Add one cup pumpkin puree (see above), and heat through. Slowly add 2 cups cider. Correct seasonings with salt and pepper. Serve hot, with a dollop of sour cream, or cold with apple slices to garnish. (4 servings / approx. cost per serving = 30 cents)

Pumpkin Milk Shake:

Try this one as soon as the pulp cools. In a blender, mix 1 cup vanilla ice cream, 1/4 cup milk, 4 tablespoons pumpkin puree, and a dash of any or all of the following: pumpkin pie spice, vanilla, nutmeg, rum extract. (1 serving / approx. cost per serving =35 cents)

Jack-o-Lantern Casserole:

The Green Cheapskate's salute to cosmetic surgery -- truly tongue AND cheek, but pretty tasty. Save the cut-out nose, mouth, eyes, etc. from your jack-o'-lantern carving to decorate this face-shaped casserole. Fry one pound of sausage and one cup of chopped onion on the stovetop until brown. Add two cups of cubed, raw pumpkin pulp (you can get about that much by cutting the pulp off from the bottom of your jack-o'-lantern lid). Cook it for about 5 minutes, until the pumpkin starts to soften.

Stir in one can of condensed Cheddar cheese soup and 1/4 cup milk, and remove from heat. Grease a round or oval casserole baking dish (about face size). In the empty dish, mix two cups Bisquick mix with 3/4 cup water, spreading the dough evenly on the bottom of the dish. Pour meat mixture on top of dough. Sprinkle one cup shredded Cheddar cheese on top of casserole. Spray "face parts" lightly with spray oil, and arrange on top of casserole. Bake in a preheated 400-degree oven, uncovered, for about 30 minutes, until face parts are lightly brown and the dough has cooked through. (6 servings / approx. cost per serving = 60 cents)

Truly Smashing Pickled Pumpkin Rinds:

If your lantern survives the night of hell-raising by neighborhood teens and shows no signs of worrisome rot, inordinate candle scorching, or excessive wax buildup, real cheapskates separate themselves from the rest by pickling the rind of their jack-o'-lanterns the day after Halloween. I'm told by Miser Adviser Doris Sharp that this dish is particularly popular in Northern Germany. Here's how:

Peel off the outer skin and cut the white-colored rind (about 1 inch thick) into two inch squares. For each pound of pumpkin, use 3/4 lb sugar, 2 cups vinegar and a piece of fresh ginger. Use a stick of cinnamon for the whole batch of several pounds. Put pumpkin in vinegar and let it soak overnight. Remove the pumpkin from vinegar (discard*) and let it dry on a towel. Bring fresh vinegar to a boil with sugar, ginger and a stick of cinnamon. Add pumpkin and simmer until pieces are translucent and golden yellow, about 3 hours on low heat. Never stir with a spoon; just shake the pot occasionally so the pumpkin doesn't fall apart. Can and seal, or store in the refrigerator for up to a few weeks.

This post from the Green Cheapskate by Jeff Yeager is republished with the permission of The Daily Green. Check out more great content from The Daily Green:

This article is from Jeff Yeager of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

Get More from Pumpkin Carving by Baking the Seeds

Linsey Knerl — Sun, 21 Oct 2007 22:28:46 +0000

My favorite memory of getting the jack-o-lantern ready every fall didn’t even include the designing, cutting, or illuminating. It was saving the seeds for our homemade pumpkin seed recipe that I really looked forward to. A simple way to get a little more from your pumpkin, it is still just as easy, delicious, and fun!

Even if you don’t celebrate Halloween, the pumpkin is a staple food for fall recipes and decorating schemes. The bright orange squash variety is selling in stores and markets across the country this month, and it is not too late to get in on the action of making a pie, bread, cake, or soup from its inside fruit. But don’t throw away the pulp and seeds! The best treat can be made by following these simple directions for tasty, crunchy, pumpkin seeds:

Step 1: Separate the seeds from the stringy pulp. Discard the pulp and place the seeds into a strainer or colander. Rinse the seeds in warm water under they are no longer slimy or sticky.

Step 2: Add the seeds to a small saucepan with 4 cups of water and 4 tablespoons of salt per cup of seeds. Bring the entire mixture to a boil, then reduce heat and simmer for about 10 minutes. Remove from heat and drain.

Step 3: Spray a non-stick cookie sheet with an all-natural cooking oil (olive oil is healthiest.) If you don’t have a spray-oil, use a paper towel and dab it in the oil, then smear it on the cookie sheet until it is evenly covered. Spread the seeds out on the sheet in a single layer, and sprinkle with salt.

Step 4: Bake on the upper rack of a preheated 400 degree oven for about 20 minutes, or until golden brown. (Some folks prefer them crunchier than others, so just toast to your liking.) Allow the seeds to cool a bit, and enjoy!

Baked seeds can be stored in a storage container or plastic bag for up to a week without a compromise in taste or texture, but ours never stay around that long! For extra variety, try using different oils, salts, herbs and spices on your seeds. (Cinnamon and sugar, rosemary, garlic, curry, chili seasoning, and pumpkin pie spice are all great ideas!)

Enjoy this frugal holiday treat, and please let us know of any other ideas for perking up pumpkin seeds that you may have.

This article is from Linsey Knerl of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread: