Comments on: Pumpkin warts

By: Melissa

Melissa — Sat, 20 Sep 2008 15:11:38 +0000

@Alexia – Just make sure to add spices and such (unless it’s already in the pumpkin). Plain pumpkin with cool whip might not be so tasty. :)

By: Melissa

Melissa — Sat, 20 Sep 2008 15:07:43 +0000

@PastaQueen – Try it and you’ll see. Or not. :) Although, if you do what I did a few years ago (when my pumpkins were rampant in my garden) and puree about 14 of them, it’s a different story. Takes a while. I ended up with lots of pumpkin puree in my freezer in pretty little pint jars. Mmmmm…pumpkin pie!

By: ginna

ginna — Sat, 20 Sep 2008 12:23:00 +0000

A couple of crunched up, low fat graham crackers make the pumpkin pudding mixture very pie-like. Also, be sure to throw in some pumpkin pie spices.

When my cat was having hairball trouble, the vet told me to give him some canned pumpkin. It totally worked and he loved it. He hates that malt stuff that comes in a tube.

By: Candace

Candace — Sat, 20 Sep 2008 11:29:43 +0000

I’m with Melissa, baking pumpkins is the way to go. I get small pie pumpkins (not the big jack-o-lantern ones) and cut them in half like an acorn squash. Scoop out the seeds and bake them cut-side down on a baking sheet, maybe 375 for an hour or so. Then you can scoop the puree right out. Yum, now I want pie.

By: K

Sat, 20 Sep 2008 08:08:02 +0000

We generally make soup with the carved-out bits of our Hallowe’en pumpkin. That’s not particularly onerous – you just liquidize it once it’s cooked. I like pumpkin pie, but you can’t get the canned stuff here (or not that I know of).

Pumpkin is just the name for squash that are big and orange. If you plant, say, courgettes/zucchini and pumpkins close to each other, and then harvest the seeds from the resulting fruit, you get some sort of weird hybrid, because they’re genetically close enough to fertilise each other. (I have never succeeded in getting any fruit whatsoever off any of the squash plants I’ve grown, but I am assured this is true.)

By: Anneke

Anneke — Fri, 19 Sep 2008 23:38:31 +0000

I do the real pumpkin thing… my secret is that I use a potato peeler, and peel the outer shell off before I cut into it. Much easier that way. I also freeze it, so when it thaws, I can pour off some of the extra water. I know – I’m weird.

did you know that canned pumpkin is not really pumpkin? It’s squash. Look at the ingredients…

By: Alexia

Alexia — Fri, 19 Sep 2008 23:17:53 +0000

I totally have never craved one of those DQ blizzards. Until now. Damnit.

I will have to try mixing some canned pumpkin with coolwhip or something — sounds tasty!

The most I’ve done is toast pumpkin seeds as a snack for the kids — yum!

By: Niagaraview

Niagaraview — Fri, 19 Sep 2008 21:43:54 +0000

Ok, so now I have blizzards on the brain and really shouldn’t have gone to the DQ website. SO.FREAKING.TEMPTING.

Anyway, found the nutritional stats for the pumpkin pie blizzard:

A Small serving of 315 grams total has:

total calories 560

total fat 21 grams

total carbs 83 grams

protein 10 grams

By: Niagaraview

Niagaraview — Fri, 19 Sep 2008 21:39:59 +0000

Oh my god, that reminds me: it’s pumpkin-pie blizzard season at Dairy Queen. Stay away if you don’t want to blow up in a delicious orgy of pumpkin pie and soft serve.

By: Sassle

Sassle — Fri, 19 Sep 2008 20:47:57 +0000

Wow, my first thought was something is wrong with those pumpkins. To think someone actually had to work at getting them to look like that. I’m not a big pumpkin eater (is that not a nursery rhyme), but I did once have a delicious pumpkin cheesecake that almost made me reconsider liking pumpkin.