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Questions tagged [pumpkin]

Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with pumpkin as an ingredient.

Pumpkins are an orange/yellow member of the squash family, commonly used in pies, loafs and curry. They are also notable for their non-culinary use in Jack-O-Lanterns.

Typical spicing for sweet pumpkin preparations is brown sugar, nutmeg, cinnamon, and cloves.

For savory preparations, prepare as squash -- typically roasted -- and cut into cubes or mash. Diced pumpkin is a good addition to an aromatic curry.

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Pumpkin pie filling way too thick

I am making pumpkin pie from scratch, the filling is way thicker than in the video recipe I followed. Will it still cook properly? I used 2 cups of fresh pumpkin, 2 eggs plus one yolk and one cup of buttermilk.
Diva
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Can I use sweetened condensed milk instead of evaporated milk for pumpkin pie?

The recipe calls for evaporated milk, but I only have sweetened condensed. Can I use it instead?
Jessica
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Exceptional pumpkin variants

Five or six years ago, I happened upon a pumpkin in the bin at a Whole Foods in Cambridge, MA, that turned out to be substantially different from the others I've had. It was, I think, about eight pounds. Its skin was milky white with very faint,…
Ryan Reich
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Too much heavy cream in my pumpkin pie?

I followed the recipe below but I'm concerned that it seems like a lot of cream - it's very runny. I've already mixed it up, poured one pie, and have a ton of mixture left - probably enough for 6 more pies. I only have 1 more cup of pumpkin puree -…
StLMel
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Using fresh pumpkin as a substitute for canned

Several times I've seen recipes from the United States that call for canned pumpkin which isn't widely available in Australia. From research I see fresh butternut pumpkin / squash which is available should be a good substitute but I've found…
PeterJ
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How to avoid fluffy pumpkin pie

Possible Duplicate: How can I make my pumpkin pie thicker? The pumpkin pie of my childhood was very dense, not like almost all pies I find today. I have tried a few recipes that claim to make dense pumpkin pie, but they just don't seem right. In…
Homer
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When is it necessary to put foil over a pie's crust?

In the past, when I have made pumpkin pie, I have never put foil around the edge of the crust of the pie. Yesterday, I baked a pie with someone else, and they insisted that the foil was necessary to prevent the pie crust from burning. I have…
Dan
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Pumpkin Bread - using Splenda instead of sugar

I have used this recipe with sugar and it's wonderful. When using Splenda the batter was too thick and I can taste the baking soda, which was a fresh box. I was also a half ounce short of pumkin. Any ideas how to alter it to use Splenda in the…
Angelicamb
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Adjusting muffin recipe ingredients when adding a can of pumpkin

I want to add a can of 100% pumpkin to my favorite bran/ww flour/oatmeal muffin recipe and think I may need to add a bit more dry ingredients. Picture of recipe card is below - hopefully. This is just my second posting at this site. I will greatly…
zoobird
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Pumpkin substitutes for lasagne

I have a lasagne recipe that has pumpkin, sausage and collard greens in it. Is there another vegetable that will replace the pumpkin as I do not like pumpkin?
MNitaC
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Pumpkin Roll Technique

How do you roll a pumpkin roll cake without it breaking mid-fold?
user3456
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Can dry roasted squash be used effectively for gnocchi?

I roasted an entire pumpkin (specifically, a triamble variety). It was cut into large pieces and roasted with oil in an oven. I ended up leaving it to cool in the oven which I guess was a mistake because the pumpkin dried out considerably. I'd say…
Jordan Reiter
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Pumpkin pie lacks aroma?

Every year around this time I try to make pumpkin pie. We don't have that many varieties around here so I use a fresh butternut squash that I bake and then puree. However, if the cooked squash is sweet and aromatic, when combined with the other…
Nini Michaels
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Pumpkin mousse looks grainy and slightly watery

I attempted to make my first mousse last night, and followed this recipe for Pumpkin Mousse: http://cooking.nytimes.com/recipes/2077-pumpkin-mousse The only changes I made to the recipe was cutting the sugar by about 1/4, and using 1% milk instead…
Zack
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Substituting canned pumpkin for fresh pumpkin?

This question is essentially the reverse of this older one. Can I safely substitute canned pumpkin for fresh pumpkin in a pumpkin soup recipe? If so, should I expect any side effects in taste or consistency, and, if so, are there any corrections I…
templatetypedef
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