pumpkins – stuffed & in pie

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While the husband & I are both really fond of pumpkin, we don’t want to eat it the same way all the time πŸ™‚ The mini-pumpkins are just the right size for 1-2 people (well, some of them are – others would do for 4 & have some left over), so one night I decided to stuff them. This is probably the cheat’s way to do it πŸ˜€

All I did was cut out a ‘plug’ around the stump of the stem – this would act as the lid – and then used a spoon to scoop out the seeds. Then I got a packet of Uncle Ben’s savoury rice out of the pantry & used some of that, mixed with a little crumbled feta, to pack the cavity in the pumpkin before adding a couple of Tblsp of water and replacing the lid. (The rest I cooked & served as a side dish for the benefit of the daughter, who professes not to like this particular cucurbit fruit.) And then it went in the oven for 30-40 minutes at 180 C. Couldn’t be simpler, & tasted wonderful.

And for another option – well, my science blog-buddy Darcy has shared his favourite pumpkin pie recipe:

500g pumpkin (cooked)
3/4C sugar
1tsp cinnamon
1/2tsp ginger
3 eggs lightly beaten
150mL evaporated milk.

Mash pumpkin and blend ingredients together. Pour into pie dish lined with sweet short crust pastry (We usually get the pre-rolled stuff from the supermarket – much easier to work with). Bake @ 180C for 25 min or till skewer comes out clean.

Eat hot or cold with whipped cream – I prefer cold, straight from the fridge.

I usually do double the mix so I don’t have half a can of evaporated milk lying around.

I’ve yet to try this one – but we’ll see what the next lot of dinner guests think πŸ™‚

And then of course there will be pumpkin curry, & pumpkin soup… And I’ve got a rather nice recipe for pumpkin bread too!

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