Punch Bowl:
Absolutely! Pumpkin has no distinct flavor on its own—hence the need for all the spices when making pie, etc. So cut the top off, about ¼ to 1/3 of the way down, thoroughly remove the seeds and stringy stuff.
Rinse with cold water and overturn it to drain. When ready, add all your punch ingredients and ladle away. (For real drama, add a few chunks of dry ice—wow!) This is an attractive and unique addition to a buffet or party table, and when the punch is gone, you can bake it in slices and use it for pies or other pumpkin recipes calling for cooked pumpkin.
Casserole Dish:
We likely shared this tip last year at this time, but it bears repeating for all our new subscribers. Hollowed-out pumpkins make excellent casserole dishes—especially for recipes using rice and cooked ground beef.
Choose your recipe, prepare as directed, spoon into your pumpkin. Place pumpkin on a cookie sheet, and bake according to the recipe’s directions, or until filling is cooked through. This is always a huge hit with children!
Instead of pumpkin chocolate chip bread, how about...
Pumpkin Cake
1 ¼ C sugar
2 C flour
½ tsp salt
½ tsp soda
½ tsp ginger
½ tsp nutmeg
1 tsp cinnamon
2 tsp baking powder
½ C butter
1 C cooked pumpkin
¾ C milk
2 eggs, beaten
½ C nuts (optional)
Combine all dry ingredients and sift. Cream butter, add beaten eggs, pumpkin and milk; mix thoroughly. Add dry ingredients and nuts and mix until well blended.
Bake in
tubular pan at 350º for about 35 min. or until an inserted toothpick comes out with a few crumbs on it. This is incredible with a thinned cream cheese frosting drizzled over it.
Download this recipe.
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