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Use Up Every Bit Of Your Pumpkin

Updated on October 7, 2012

As soon as the pumpkin has done its duty as Jack O' Lantern, it should be rushed into the kitchen to serve its other purpose, the gastronomical pleasures of the family.

Hopefully you have saved all the pumpkin seeds; washed them, allowed them to dry; mixed them with a teaspoon or two of oil; sprinkled them with salt; spread them on cookie sheets; and, shaking the pans occasionally, baked them at 350 degrees for ten to fifteen minutes.

For the muffin recipe, you will need pureed pumpkin. Cut your pumpkin in half and then half again. Place skin side up in a deep baking pan. Add 1 cup water and bake at 400 degrees for 30 to 40 minutes or until the skin can easily be pierced by a knife. Cool. Scrape out the innards. Put them into your food processor and blend until smooth. Strain out the liquid and you have a wonderful puree, probably enough for the muffins and a pie.

With that done, we are ready to bake pumpkin muffins. These are delicious plain, or you can add 1/2 cup of raisins, craisins, nuts, or seeds, for a richer taste and more nutrition.


Heat oven to 400 degrees.

In one bowl mix together

----11/2 cups all purpose flour (you can use whole wheat, remembering that 1 cup of all purpose flour equals 7/8 cup of whole wheat flour)

----2 teaspoons baking powder

----1/2 teaspoon salt

----1/2 cup brown or white sugar

----1/2 teaspoon cinnamon

----1/2 teaspoon nutmeg

----1/2 teaspoon ginger

In a large bowl, beat together

----1 large egg

----1/2 cup pureed pumpkin

----1/2 cup milk

----1/4 cup melted butter

Add the dry ingredients to the wet and stir for twelve strokes. Over-stirring causes muffins to become dense.

Spoon mixture into twelve buttered muffin pans and bake for 18 to twenty minutes. Remove from pans and allow them to cool on racks. Enjoy!


For this recipe you will need 1 1/2 pounds of pumpkin.

Wash the pumpkin well and cut it into small pieces. Place the pieces into a large pot of boiling water and cook until fork tender. Drain and cool slightly. Scrape out the pumpkin meat, and mash thoroughly.

Heat oven to 350 degrees.

In a small bowl beat until stiff

----four egg whites

In a larger bowl, beat until thick and lemon colored

----4 egg yolks

Into the egg yolks, stir

----3/4 cup light cream

----the pumpkin puree

---- 3/4 cup brown sugar

----4 tablespoons dark rum

----3/4 teaspoon cinnamon

----1/2 teaspoon of salt, ginger, nutmeg, and cloves

Into this mixture, fold the beaten egg whites.

Pour the mixture into a buttered souffle dish, and bake for 45 to 50 minutes.

Serve warm topped with whip cream. Enjoy!

Remember to compost all the connecting tissues and skin. If you do not compost, offer them to a friend, or just bury them near trees or bushes, and the worms will do the work.


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    • billips profile imageAUTHOR


      5 years ago from Central Texas

      Thanks for your kind comments Sgbrown - pumpkin seeds are delicious and more importantly, they are good for you - regards, B.

    • sgbrown profile image

      Sheila Brown 

      5 years ago from Southern Oklahoma

      Your recipes all sound so good! I haven't baked pumpkin seeds in years, may have to do that again. I have never heard of pumpkin pudding, but sounds like something I would like to try! Great hub, voting up and more! :)

    • billips profile imageAUTHOR


      5 years ago from Central Texas

      Hi Teaches 12345 - nice to hear from you again - there is apparently no end to what you can do with a pumpkin - a neighbor was just telling me that she roasts the outer skin and eats it like chips - something I will be trying soon - thanks for reading and commenting - B.

    • teaches12345 profile image

      Dianna Mendez 

      5 years ago

      I have never heard of pumpkin pudding, what a delightful treat that would be on a fall day. I am planning on getting pumpkin soon to try some more fall recipes such as yours.

    • billips profile imageAUTHOR


      5 years ago from Central Texas

      Hi Fashmir56 - nice to hear from you - thank you for those kind comments - glad you liked the recipes - so many pumpkins just go to waste - seems a shame - regards - B.

    • always exploring profile image

      Ruby Jean Richert 

      5 years ago from Southern Illinois

      I would never think to use the pumpkin seeds to garnish a muffin. Thank you for the share..

    • kashmir56 profile image

      Thomas Silvia 

      5 years ago from Massachusetts

      Hi my friend love these two great recipes and great ways to use the pumpkin . Well done !

      Vote up and more !!! SHARING !

    • billips profile imageAUTHOR


      5 years ago from Central Texas

      Hi Rosemay50 - nice to hear from you - thank you so much for reading and commenting - yes, it's over-stirring that is the death of muffins - B.

    • Rosemay50 profile image

      Rosemary Sadler 

      5 years ago from Hawkes Bay - NewZealand

      The muffins look great with the seeds on top. Thanks for the tip about stirring 12 times I had no idea this would make the muffins dense. The pudding looks yummy too

    • billips profile imageAUTHOR


      5 years ago from Central Texas

      Hi Claudia - nice to hear from you - thank you for your kind remarks - I use whole wheat flour for almost everything, but I realize it's not everyone's favorite - I make the muffins year round with the canned stuff, but they are never quite the same - regards - B.

    • Claudia Tello profile image

      Claudia Tello 

      5 years ago from Mexico

      Yummy! The pumpkin muffins sound and look delicious! Nice touch with the seeds on top. Thanks for mentioning the equivalence between all-purpose and whole wheat flour. That comes in handy.


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