Monday, March 30, 2009

Thirteen Pounds of Canned Pumpkin

I've often bought cans of pumpkin at the grocery store. You know the ones - they are 15-16 oz. and contain about 2 cups of the yummy stuff. I've even bought several at a time to stock up - like five pounds' worth for going into fall. Well, last night my DH brought home 2 commercial size cans of pumpkin for me to use. Yes, two HUGE cans, each 6 lbs. and 10 oz. I now have over thirteen POUNDS of pumpkin to work into our menu plan! Wow!! And that's on top of about 14 cups of fresh pumpkin that I have in my freezer. I gave got to start cookin' some pumpkin!!!

So, how about some ideas from out there? I already plan to make a pumpkin pie (or two) for Easter dinner. Once I've opened the can, I really need to try and use it all before it goes bad. I can make some pumpkin scones or rolls for Easter, and some pumpkin muffins for breakfast the next morning. Help me get creative here! Does anyone have a main dish recipe that calls for canned pumpkin? Or a particularly good dessert or tasty bread?

I don't want to see this pumpkin go to waste! Help me out, fellow bloggers!!! :-)


Annie Jones said...

If you search for Ravioli with Pumpkin Sauce, there are a lot of variations. I don't know if you've ever tried it, but I like it.

Also: pancakes, biscuits, pudding, soup, fudge, chili, ice cream. Lots of recipes at the Pumpkin Nook.

I like pumpkin butter as well or better than apple butter. I also love this pumpkin roll.

mommax3 said...

I have a great recipe for pumpkin brownies. If you would like I can email it to you! They are sooo godd :)

Fresh Mommy said...

Wow, that is ALOT of pumpkin!!! Here is an awesome recipe for pumpkin bread that I make:

You'll love it. Good luck with the rest!


Anne said...

You can mix it into your oatmeal with cinnamon and brown sugar.

Anonymous said...


3 cups sugar
1 cup shortening
3 eggs, beaten slightly
2 cups pumpkin(fresh or canned)
1 tsp vanilla
3 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp soda
1 tsp cloves, cinnamon and nutmeg(keep the nutmeg a bit light)
1 tsp allspice

Cream shortening and sugar. Add beaten eggs. Pumpkin and vanilla. sift the next 8 ingredients together and add to creamed mixture gradually. Oven to 350*. Bake cake in a 10" tube pan or Bundt pan(greased and floured) for 1 hour and 15 minutes. Let cool in pan about 15 minutes. remove.
Serve plain or top with whipped cream. Personally, I just like to tap it with some powdered sugar.