Pumpkin-mania continues!

Pumpkins, photographed in Canada.
Image via Wikipedia

This year on Halloween a straw-filled scarecrow guarding a large pumpkin greeted our little visitors. Once the trick-or-treating was over I put the pumpkin to a far better use than usual. So far this pumpkin has allowed me to try out three excellent new recipes:

Pumpkin Bread on page 774 of Joy of Cooking
The flavour was fantastic thanks to cinnamon, ground ginger, nutmeg, cloves, walnuts and raisins.

Curried Pumpkin Soup on page 55 of Anne Lindsay’s Lighthearted Everyday Cooking
Cremini mushrooms, curry powder, honey and nutmeg lead to a smooth delicious dish. The mushrooms added an unexpected flair.

Pumpkin Spice Cake on page 213 of Anne Lindsay’s Light Kitchen
Buttermilk, grated orange rind, cinnamon, raisins combine to create a tasty Bundt cake.

I’ve used about half of the pumpkin. I guess that’s three more recipes to find. Any ideas?


Oh my, I now like pumpkin pie!

A slice of homemade Thanksgiving pumpkin pie s...
Image via Wikipedia

Since I was a little kid I never liked pumpkin. I guess my mom didn’t like it either. I don’t recall her ever cooking it, and she was a great cook. My aversion to pumpkin changed this Thanksgiving when Marg baked “Pumpkin Bran Muffins“ from page 203 of Anne Lindsay’s Light Kitchen. It’s actually listed as “Rhubarb Bran Muffins” with pumpkin as a variation in the side column. These muffins were delicious. They were nothing like the custard-like texture of pumpkin I’d experienced before and disliked so much.

But how did the pumpkin even get into our kitchen? Marg loves pumpkin. I noticed “Pumpkin, Apple & Pear Tarte Tatin” in my folder of Thanksgiving menus. I thought the apple and pear would help me put up with the pumpkin so I decided to experiment.

I couldn’t find a small pumpkin squash, so bought a much larger than needed “Golden Sunset” pumpkin. Marg decided to use some of it to make the muffins.

The Tarte Tatin was next and it turned out reasonably well even though I over-caramelised the crust. Next time, I’ll get it into the oven more quickly. The recipe is available at:


I still had three quarters of the pumpkin left and decided  to bake “Mom’s Spicy Pumpkin Pie” on page 277 of “From Mom, With Love”. It was fantastic! No custard-like texture, instead more cake-like and very tasty. I was now hooked on the flavour of pumpkin.

There was still about half of the pumpkin left. I searched for recipes and chose “Pumpkin Cornbread” from:


It too was outstanding, especially when toasted.

This is when I enjoy cooking the most. You try something new. It works. You learn to add new ingredients, techniques, and tasty recipes to your repertoire.

There’s still a bit of pumpkin left. What new shall I bake with it?