Happy Thanksgiving!

[Riverwind (imported)]

Talula:

I grew the pumpkins from this mystical seed I took from a castoff pumpkin at the festival last year, nurturing the vine all summer long with rain water I collected in buckets which I made from the bark of...

OK, I bought a rain barrel and had the thing in a pot near the barrel, all right?

Seriously, though - I use heavy cream cut 50/50 with water instead of milk, coconut flour instead of wheat flour, and I don't put it in crust. So I guess it's more like a mousse. That, and I use 1/2 cup of Splenda instead of 1 cup of sugar.

Look out, Riverwind, the cauliflower salad is in abundance.

There is only one problem with Cauliflower, I am allergic to it, along with cabbage, broccoli, mustard, there all in the same family.

[moi621 (imported)]

Talula:

I grew the pumpkins from this mystical seed I took from a castoff pumpkin at the festival last year, nurturing the vine all summer long with rain water I collected in buckets which I made from the bark of...

OK, I bought a rain barrel and had the thing in a pot near the barrel, all right?

Seriously, though - I use heavy cream cut 50/50 with water instead of milk, coconut flour instead of wheat flour, and I don't put it in crust. So I guess it's more like a mousse. That, and I use 1/2 cup of Splenda instead of 1 cup of sugar.

Look out, Riverwind, the cauliflower salad is in abundance.

Atkins Cheesecake is pretty good and I have an interest in making pumpkin, edible.

My plan is to start with Sugar Pie Pumpkin types sold in stores. They are bred for eating.

Please. Share your recipe. I would prefer something as solid as a pudding or pie filler and not a mouse.

I grew up with a French oriented father who loved mouse. I preferred heavier - pudding. Like custard over Bavarian cream.

Any other pumpkin suggestions would be appreciated. Generally I don't like squash but,

if I can bring out the Pumpkin essence, it is worth it

AND



I Pledge $200 to help Paolo to go hang out with RiverLava in Hawai'i

while it winters in PaoloLand.

Yes I do!

Moi

We can make it happen! "We"

[Paolo]

The best way I've found to cook a pumpkin is to split it, take out the guts, and fill the halves with water. Bake them at 375F until the flesh comes off the rind easily when poked with a fork. Allow to cool, and strip from rinds. Mash and remove strings, etc. The seeds can be saved and roasted separately.

Find your favorite pumpkin pie recipe, and use your pulp for that. I recommend upping the spice and using heavy cream, not milk. Coconut flour also is a great thickener - the organic, fine grind type. Hogdson's Red Mill is not good for this. It clumps and doesn't mix well. You will want a batter that is thicker than your average pumpkin pie mix.

When baking the initial pie filler, use a glass plate with no crust. Remove from oven about 10 minutes before the recipe says to. Carefully get the hot filler into a bowl and beat it some more. Safety goggles may be called for,and an asbestos apron! It can then be added to a crust made of cashew and almond meal which is held together with a bar of melted butter. You'll want to make that crust in advance, don't bake it.

Carefully put the hot filler back into the raw nut crust after beating it for about 3 more minutes on medium speed.

Bake for no more than 10 more minutes, with the plate on lowest rack near the elements to cook the crust. Allow to counter-top cool, then chill overnight.

[kristoff]

The best way I've found to cook a pumpkin is to split it, take out the guts, and fill the halves with water. Bake them at 375F until the flesh comes off the rind easily when poked with a fork. Allow to cool, and strip from rinds. Mash and remove strings, etc. The seeds can be saved and roasted separately.

Find your favorite pumpkin pie recipe, and use your pulp for that. I recommend upping the spice and using heavy cream, not milk. Coconut flour also is a great thickener - the organic, fine grind type. Hogdson's Red Mill is not good for this. It clumps and doesn't mix well. You will want a batter that is thicker than your average pumpkin pie mix.

When baking the initial pie filler, use a glass plate with no crust. Remove from oven about 10 minutes before the recipe says to. Carefully get the hot filler into a bowl and beat it some more. Safety goggles may be called for,and an asbestos apron! It can then be added to a crust made of cashew and almond meal which is held together with a bar of melted butter. You'll want to make that crust in advance, don't bake it.

Carefully put the hot filler back into the raw nut crust after beating it for about 3 more minutes on medium speed.

Bake for no more than 10 more minutes, with the plate on lowest rack near the elements to cook the crust. Allow to counter-top cool, then chill overnight.

You need to write a cookbook

[A-1 (imported)]

Turkey got cooked in a slow cooker. I could not even slice it, it fell apart...

[Prudence (imported)]

The best way I've found to cook a pumpkin is to split it, take out the guts, and fill the halves with water. Bake them at 375F until the flesh comes off the rind easily when poked with a fork. Allow to cool, and strip from rinds. Mash and remove strings, etc. The seeds can be saved and roasted separately.

Find your favorite pumpkin pie recipe, and use your pulp for that. I recommend upping the spice and using heavy cream, not milk. Coconut flour also is a great thickener - the organic, fine grind type. Hogdson's Red Mill is not good for this. It clumps and doesn't mix well. You will want a batter that is thicker than your average pumpkin pie mix.

When baking the initial pie filler, use a glass plate with no crust. Remove from oven about 10 minutes before the recipe says to. Carefully get the hot filler into a bowl and beat it some more. Safety goggles may be called for,and an asbestos apron! It can then be added to a crust made of cashew and almond meal which is held together with a bar of melted butter. You'll want to make that crust in advance, don't bake it.

Carefully put the hot filler back into the raw nut crust after beating it for about 3 more minutes on medium speed.

Bake for no more than 10 more minutes, with the plate on lowest rack near the elements to cook the crust. Allow to counter-top cool, then chill overnight.

That sounds really good. Thanks for typing that, going to try it at some point.

I tried using finely ground nut flour (walnuts, pecans, almonds) as a thickener for pumpkin pie once. Worked well, great flavor, but was a little grainy.

Also I usually end up with a little more filling than crust. I put the leftover filling into a small container and cook it in the oven along with the pie. Pumpkin custard.

[Paolo]

You're welcome.

Of course, if you want to buy canned pumpkin, that's a lot easier! Just stick with the big names like Libby or Stokely.

If you grow the hybrid sweeter pie pumpkins, you'll not have to use sweetener, or not as much, either. It's also fun to plant those seeds, never knowing what you'll get!

Larger pumpkins aren't that great, not without a lot more cooking and sweetener, which I like to avoid if I can.

This last one was a bit of overkill for me, but the NextGen-kids loved it.