Pumpkin Three Way

Posted Saturday, November 28th, 2009 at 5:44 pm

3 pumpkins

Caution: This material might not be suitable for an unripened audience.

I hope everyone had a wonderful Thanksgiving.  We spent it with my husband’s family where we enjoyed a pot luck feast.  I brought a Pumpkin Pie (recipe below), cranberry sauce and my Persimmon Chutney, which was a big hit.  The chutney ended up being served on the cheese platter, a brilliant combination.  The best part was that no one died of botulism!

My fridge is now stuffed with delicious leftovers which we’ll be eating for days.  Right now I’m making a turkey broth from the bones my mother-in-law so generously gave to me.  I’ve have a turkey pot pie on the menu too.

But what I really want to talk about is pumpkins.

This is the first year that I’ve experienced the wonders of this handsome squash, so often dismissed as mere eye-candy.  The amount of food one of these shapely beauties can produce is astounding.

Thanksgiving seemed like the appropriate time to use the pumpkin made famous by its appearance in the Farm Apartment header.  This is my fourth or fifth pumpkin of the Fall, and I’m not sure I’ll be getting anymore.  Before saying goodbye to them all together, I thought I’d share my favorite recipes, in case you still have a few lounging around your kitchen.

Please take note that all of these can be made from one medium sized pumpkin.  Not kidding.

This recipe is adapted from The Santa Monica Farmers’ Market Cookbook

Drunken Pumpkin Pie

Note: This is only a recipe for the filling, since I am a total chicken about making pie crusts.  I used a pre-made Arrowhead Mills Graham Cracker Crust which, while a little mushy, I think worked fine.

I have added a secret, sinful ingredient: whiskey. It makes everything taste better.

2 eggs

2 cups fresh roasted pumpkin (smallish Sugar Pumpkins are the best)

1 1/2 cups whole milk

1 cup pack dark brown sugar

1 teaspoon cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground all-spice

2-3 tablespoons of whiskey

To roast the pumpkin:

Preheat oven to 375.  Pierce the pumpkin in a few places with a knife or a fork.  Place on a baking sheet.  Put it in the oven whole.  Roast until brown and shiny and is easily pierced with knife: about 1 hour for a 5-lb squash.

Cut the stem off the pumpkin.  Cut in half lengthwise.  Scoop out the strings and the seeds.  (Separate and save the seeds for roasting later – yum).  Scoop out the flesh and puree in a blender or food processor.

To make the filling:

Preheat the oven to 425.  In a large bowl whisk the eggs until blended.  Add the pumpkin, milk, brown sugar, spices and whiskey and whisk until thoroughly mixed.  Pour the filling into the prepared crust.  (If you have too much, put the pie in the oven and wait about 10 minutes.  The filling will have settled and you can add to it.)

Bake on the lowest oven rack for 15 minutes.  Reduce the heat to 350 and continue to bake until the filling jiggles slightly in the middle – about 35 to 45 minutes.

Let cool completely before serving.  The pie can be made a day ahead.


For me, squash equals “no butter baking”.  That’s right, squash is an excellent substitute for butter in most recipes.  I learned this from one of my favorite cookbooks,Golden Door Cooks Light and Easy

With my leftover pumpkin puree, I kept all my spices out and  made a Pumpkin Spice Bread that’s the best baked good I’ve made in a long time. Or ever?

This is an adaptation from one of Michel Stroot’s Recipes.

No Butter Pumpkin Bread

1 cup fresh pumpkin puree

1 banana, mashed

1/2 cup or more chopped dates, raisins or Turkish apricots

2 tablespoons canola oil

3/4 cup brown sugar

2 tablespoons honey or agave

2 eggs lightly beaten

1 egg white lightly beaten

1 1/2 cups semolina flour

1/2 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground all-spice

Roast a pumpkin and make a puree.


Preheat the oven to 350.

In a large mixing bowl, mash the banana into the pureed pumpkin and mix.  Mix in the dried fruit, brown sugar, oil, honey, and beaten eggs and egg white.

In a separate mixing bowl, combine the semolina flour, all-purpose flour, baking powder, baking soda, and spices.  Pour the pumpkin mixture into the dry ingredients and mix well until combined.

Pour the batter into a greased loaf pan.  Bake for 50-55 minutes until a toothpick inserted into the center comes out clean.

Serve warm or let cool.


After making both of these, I still have some pumpkin puree left.  So I’m going to cook a Pumpkin Soup with the turkey broth I’m making.  As I only have about a cup of the puree left, I’ll adjust the recipe accordingly.

This recipe is adapted from How to Cook Everything

Pumpkin Soup

1-2 tablespoons unsalted butter

1 pound pumpkin, roasted and pureed

1-2 largish  tart apples, such as McIntosh, Granny Smith, Braeburn cored, peeled and roughly chopped

1 onion, roughly chopped

Salt and freshly ground black pepper, to taste

4 cups chicken, beef, turkey or veggie stock, preferably warmed

1/2 cup dry white wine

1 teaspoon fresh tarragon leaves, or 1/4 teaspoon dried

1 cup heavy or light cream (optional)

minced fresh parsley leaves or snipped chives for garnish


Roast the pumpkin and puree the flesh.

Place the butter in a large, deep saucepan turn the heat to medium. When the butter melts, add the apples and onion. Cook, stirring, until the onion softens, 5 to 10 minutes. Season with salt and pepper.

Add the pumpkin, wine, tarragon and enough stock to cover most of the solids.  Turn the heat to medium-high and bring to a boil. Turn the heat down to low, partially cover, and cook for about 15 minutes. Cool slightly, then puree the soup in a food mill or blender.

Return it to the pan and cook gently over medium-low heat until heated through; do no boil. Stir in the cream and cook, stirring, until hot, about 1 minute (do not boil). Garnish and serve.



  1. Eleanor

    This was my favorite part of this post:

    The best part was that no one died of botulism!



  2. Fern @ Life on the Balcony

    Did you grow the pumpkins yourself? The drunken pumpkin pie sounds delish!

  3. Evangeline

    No, I didn’t grow the pumpkins. Not set up for that yet. I’m going to start container gardening after I come back from the holidays. Of course I’d love any advice!

    Yes, the pumpkin pie is tasty – especially if you know how to make your own crust.

    I made the soup tonight and it came out really well. I’d probably use one, not two, apples. I used Granny Smith, and the soup was a little tangier that I’d like.

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