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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I have a pumpkin from a pumpkin patch. Any good recipes on pumpkin pie and roasting the seeds. ?

I need step by step instructions on how do do it with fresh pumpkin. I’ve made pies using the pumpkin in the can and I’ve never roasted the seeds.

5 Responses to I have a pumpkin from a pumpkin patch. Any good recipes on pumpkin pie and roasting the seeds. ?

  • linda m says:

    Regular pumpkins, the kind you carve for Halloween, are not good for pies…there is a special type thats used for pie….I would imagine the seeds need to be washed well, dried and then baked at a low temp until done..but I wouldn’t know for sure.

  • Patricia M says:

    Check out the many food sites.

  • countrygirl_poeticprincess says:

    Pumpkin dip:for crackers,gingerbread,veggies,etc.

    Ingredients:

    2 cupsPumpkin Puree- canned or fresh
    1 cupBrown Sugar
    1 Tsp.Ground Cinnamon
    1/2 Tsp.Ginger
    1/2 Tsp.Nutmeg
    1 PackageCream Cheese, softened

    Preparation Directions:
    Place pumpkin puree and cream cheese into a large bowl and mix together.
    Add all other ingredients.
    Mix ingredients together until smooth and creamy.
    Refrigerate at least four hours or overnight.
    Serve with Crackers, gingerbread, celery, carrots, etc

    Pumpkin seeds:

    Preparation Directions:
    Extract sees from pumpkin.
    Separate and discard pulp.
    Thoroughly wash seeds in warm water.
    Spread seeds out onto a cookie sheet.
    Sprinkle generously with salt.
    Put into oven and bake at 350 degrees for approximately 20 minutes.
    Check every five minutes and stir, adding more salt or to taste.
    Check seeds to see if they are done by taking a sample out, allowing to cool and tasting. If the insides are dry, they are done.
    Allow to cool and serve.

    Flavor Variations:
    There is no rocket science required here. You can make as many different flavors of pumpkin seeds as you can imagine. Replace the salt from the recipe above with the suggested seasoning. Here are some we suggest you try:
    Cheesy Pumpkin Seeds- sprinkle with Cheesy popcorn seasoning.
    Tex-Mex Style- Sprinkle powdered Taco seasoning onto the seeds. This is better mixed in a bowl first. Add more red pepper powder for a really hot seed!
    Cajun style- Mix seeds in a bowl with a packet of cajun seasonings mix. If you like it really spicy, add extra hot sauce.
    Garlic Salt- yum!
    Hint: Want more ideas? Just think about the flavors of popcorn and give it a try

  • Sindanarie says:

    You know, i myself love pumpkin pies and such, but what i love most is pumpkin kasha with milk. It is the best thing you can do with a pumpkin.

    link : http://www.wumag.kiev.ua/index2.php?param=pgs20073/144

    (it’s at the bottom)
    (kasha = porridge)

    a good resource for pumpkin kashas is also: http://beyondsalmon.blogspot.com/2005/10/pumpkin-kasha-3-ways.html

  • Greco says:

    I just use the regular pumpkin pie recipe on the evaporated or sweetened condensed milk. The fresh pumpkin makes a big difference over canned. Also try Cheesecake factory’s pumpkin cheesecake. To borrow a phrase from Rachel, Yum-mo.

    http://recipegal.com/pumpkincheesecake/Cheesecake-Factory-Pumpkin-Cheesecake.htm

Halloween Books