Friday, November 6, 2009

F2: Packed Pumpkin

Welcome again to Friday's Feast. Today I'll be talking about making your own packed pumpkin from scratch. If you don't know what Friday's Feast is all about, please read the Friday's Feast page for a more detailed explanation. If you want to join in on the feast— be sure to leave a comment and include the URL to your post so I and others can know of your contribution. Also, if you want to see a particular topic— feel free to suggest it as well (I'm always looking for new inspirations).

Participants in this weeks Feast are as follows:

With inspirations from m2I

How often do you go to the store only to find that they ran out of canned pumpkin. Fear not, because making your own packed pumpkin is really easy.

Note: Please do not use those pumpkins that you just carved for Halloween and have left out on the porch for the past week as they are probably not the right kind and probably are too rotten to use.

Packed Pumpkin:
1 Small Pumpkin
  1. Pick out the right pumpkin.

    When picking out a pumpkin, you need to keep in mind that those large ones you carve for Halloween are not the correct size to use.

    Pie Pumpkin with an apple for comparison.

    One thing to look for is deep grooves in the skin which makes the Pumpkin sweeter than ones that have a smooth skin.

  2. Slice the pumpkin in half then remove the seeds.
    Contrary to what some may believe, it is not the insides that packed pumpkin is made of.
  3. Peel the pumpkin with a potato peeler.
  4. Dice the pumkin rhind into small chunks.
  5. Place the chunks into a medium sauce pan and boil until soft.
  6. Drain and mash with a potato masher, or whip in a food processor.

If you are planning on making pie, I would suggest letting the packed pumpkin cool first as it may curdle the eggs you use in the recipe. Usually one pumpkin makes two pies. You should be able to make this well ahead of time and store in an air tight container for up to three weeks in the refrigerator.

Given that this month is Thanksgiving for our family, I have decided to have Thanksgiving be the theme for the entire month of November.

  • Do you "Talk Turkey"— or talk to your turkey?
  • Who does Thanksgiving in your family— are you the host, or the guest?
  • What craziness ensues when the family comes to visit?
  • Are you traditional with your dishes, or are you experimental?
  • Do you have any family recipes handed down for generations at your table?
  • What do you do with all those leftovers?

So grab a turkey leg, pull up a chair and link up. Even if you are Canadian and have celebrated earlier this year— or have a post from last year's festivities your links are always welcome.


Captain Dumbass said...

Aside from pies, I think pumpkins are fantastic ammunition for giant slings, trebuchets and massive air guns.

ToonEy said...

I usually mash and mix my leftovers and bake them together again and add a pound of bacon...makes a nice Thanksgiving casserole mix.

Stacy Uncorked said...

I've been meaning to come over here and give you my links... Here's everything I make for our Thanksgiving Feast:

Champagne Turkey

Make-Ahead Mashed Potatoes

Slow Cooker Apple Stuffing/Dressing

Slow Cooker Sweet Potatoes

Cranberry Sauce with Port and Cinnamon

Pumpkin Cognac Crème Brûlée

Apple Cranberry Pie

Turkey Gravy

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