Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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Halloween

(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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Halloween

25 Years of Terror (2006) John Ottman

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How to cook home grown pumpkin?

Last Halloween we carved pumpkins and one seed found its way into the yard. It started growing so we just let it go to see what would happen. Now we have several large pumpkins and we dont know what to do with them. So i want to eat them. Does anyone know any good recipes using real pumpkin? please give ingredients and instructions. I do not want these pumpkins to go to waste and its too early to carve them. I appreciate any input thanks.

2 Responses to How to cook home grown pumpkin?

  • Claire P says:

    Creamy Pumpkin Soup recipe

    Ingredients:
    3 cups of green or ripe pumpkin.
    3 cups of chicken broth.
    1 tablespoon of butter.
    ½ tablespoon of flour.
    2 tablespoons of brown sugar.
    ½ teaspoon of salt.
    ½ teaspoon of ginger.
    Dash freshly-ground black pepper.
    ¾ cup of light cream.
    ½ cup of julienned ham.
    Nutmeg to taste.

    Preparation Instructions:
    Combine the pumpkin and chicken broth.

    Blend in the butter and the flour.

    Add the sugar, salt, ginger, pepper, cream and ham. Heat, but do not boil.

    Sprinkle with nutmeg.

    Serve.

    Pumpkin Cheesecake recipe

    Ingredients:
    One 9-inch pie shell.
    6 ounces of cream cheese, softened.
    ¾ cup of cooked pumpkin.
    2 medium sized eggs.
    1 ½ cups of sugar.
    ¼ cup of flour.
    ½ teaspoon of ground nutmeg.
    ½ teaspoon of ground cinnamon.

    Preparation Instructions:
    Preheat your oven to 350°F (175°C).

    Beat the cream cheese, eggs and sugar together until the mixture is smooth.

    Add the pumpkin.

    Stir in the flour, nutmeg, and the cinnamon. Beat well.

    Pour into the pie shell and bake for one hour.

    Back to the Pumpkin Recipes home page.

    Baked Stuffed Pumpkin recipe

    Ingredients:
    2 lb pumpkin, washed.
    1 teaspoon of ground cinnamon.
    2 apples, cored and quartered.
    ½ teaspoon of ground nutmeg.
    ½ cup of pineapple chunks, in water.
    ¼ teaspoon of ground cloves.
    ½ cup of walnuts, broken.

    Preparation Instructions:
    Cut the top off the pumpkin and remove the seeds.

    Place cut side down in a baking pan and bake at 350°F (180°C) for about 40 minutes or until soft.

    Using a metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to ¼ inch thick shell.

    Process the apples in a food processor until chunky.

    Add the remaining ingredients and process until just mixed.

    Spoon into the pumpkin shell.

    Cover with the top.

    Bake at 400°F (205°C) for 45 minutes or until the filling is hot.

    Back to the Pumpkin Recipes home page.

    DONT PUT THE SEEDS TO WASTE!! cook them too!:
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour, 10 minutes
    Ingredients:
    Pumpkin seeds
    Cooking spray, olive oil, or butter
    Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
    Preparation:
    Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.

    Preheat oven to 250 F. Line a baking sheet with non-stick foil.

    Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

    Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

    Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

    If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.

  • Joanne A. says:

    From:
    http://www.cooks.com/rec/view/0,1837,150177-242206,00.html
    COUNTRY PUMPKIN PIE
    Garden fresh home grown pumpkin:

    Cut in half and remove seeds. Place in large baking pan, cut side down, with 1 cup water. Bake in moderate oven (350 degrees) for approximately 1 1/2 hours until done. Remove the meat of pumpkin from shell. (Scoop out or cut in strips and peal.) This is delicious to eat as is. You can freeze in ziplock bags for future use in favorite recipes. 1 c. sugar (white or brown) 2 eggs, beat 1 c. evaporated milk 2 tbsp. tapioca 1 tsp. pumpkin pie spice 1/2 tsp. salt
    Mix all ingredients well. Pour into unbaked pie shell. Bake at 450 degrees for 10 minutes; reduce temperature 325 degrees and bake approximately 45 minutes (until knife comes out clean

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