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Home » Pumpkins » Page 2

Pumpkins

Pik-A-Pie Pumpkins

Pik-A-Pie Pumpkins are round, with glossy orange rind, and a thick, dark-green handle. The pumpkins are relatively uniformly-sized, about 5 inches (12 ½ cm) wide by 6 inches (15 cm) tall and weighing 4 to 6 pounds (1.8 to 2.7 kg.) The vines will die back by the time they are ready to harvest. F1…

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Prizewinner Pumpkins

Prizewinner Pumpkins are round, with reddish-orange rind. They weigh 80 to 120 pounds (36 to 55 kg.) Hybrid. History Notes Prizewinner Pumpkins were developed by the Harris Moran Seed Company. Released 1994.

Progold Pumpkins

Progold Pumpkins are round, with very smooth, orange skin, moderate ribbing and firmly-attached handles. They grow 12 to 16 inches (30 to 40 cm) wide and weigh 15 to 25 pounds (6 ¾ to 11 kg.) Bush type plant. 95 days from seed. History Notes Progold Pumpkins were developed by Abbott and Cobb Company. Released…

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Pumpkin and Mincemeat Pie

Pumpkin and Mincemeat Pie

This is a luxurious combination of two of the best tastes from two favourite holidays, Thanksgiving and Christmas. The smoothness of the pumpkin custard acts as the perfect foil to the richness of the mincemeat.

Pumpkin Butter

Pumpkin Butter is not a dairy item at all, but rather mashed pumpkin with sugar added to it. It is usually spiced as well. It can be used in cooking in making items such as cakes, cheesecakes and muffins, or as a spread on muffins, etc. Storage Hints People use to make and can Pumpkin…

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Pumpkin Day

Pumpkin Day is the 26th of October. This could be the day you carve your pumpkin for Hallowe’en. Or, maybe cook with pumpkin? Look for a recipe that calls for pumpkin.

Pumpkin Leaves

Young Pumpkin Leaves and stems are edible. Old leaves are too tough. You can also use them as a food wrapper, as the Greeks do grape leaves. They make a good food wrapper — much better than, say, spinach, which isn’t strong enough. Cooking Tips Wash. Remove any stems that appear tough or fibrous. If…

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Pumpkin Milk Shake Recipe

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A delicious milk shake. You can make it any time of year, but of course the flavours call out autumn.

Pumpkin Oil

Pumpkin Oil is an oil extracted from pumpkin seeds. In south-eastern Austria, in the area called “Styria” (or “Steiermark” in German), farmers have developed a variety of pumpkin whose seeds contain a sweet, nutty tasting oil known as “Kürbiskernöl.” The pumpkins don’t grow much larger than 12 inches (30 cm) wide. Each pumpkin will have…

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Pumpkin Pie

Pumpkin pie

Pumpkin Pie is an open-faced custard-based pie with just a bottom shortcrust crust, and no top crust. The custard is orangish-brown, and can be lighter or darker, depending on whether you use dark or light brown sugar.

Pumpkin Pie (Light)

Pumpkin Pie (Light)

This pumpkin pie has the classic pumpkin pie taste that everyone loves, but it’s lost a boatload of calories so you can indulge in it without giving it a second thought. As an added bonus, this pie is quick to assemble, and though it takes an hour to bake, none of that time needs your attention.

Pumpkin Purée

Pumpkin puree

Pumpkin purée is the technical term for what most of us just call “canned pumpkin.” It is frequently used in North America as the basis for pumpkin pie. See also: Pumpkin Pie Day, Pumpkins, Pie Pumpkin, Pumpkin Pie What is pumpkin purée aka canned pumpkin Canned pumpkin is pumpkin that has been cooked by steaming,…

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Pumpkin Quiche

Pumpkin Quiche

This pumpkin quiche with phyllo crust is both a conversation piece and a crowd pleaser. It’s relatively easy to throw together because we’re using three cheats: a can of pumpkin, a carton of liquid egg, and the delicious crust is just sheets of store-bought phyllo.

Pumpkin Seeds

Pumpkin Seeds © Denzil Green In Eastern Europe, certain types of pumpkins are grown especially for their seeds to be made into oil. The pumpkins are squished by machines right in the field, the seeds extracted, and the pumpkins discarded right back onto the fields to be used as fertilizer. In North America, pumpkins are…

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Pumpkin Spice Cookies Recipe

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If you’re pumpkin pie-d out and still have some pumpkin to use up, try these, they are very good.

Pumpkins

Pumpkins

A pumpkin is a culinary term for some varieties of winter squash. A pumpkin can be grown for its flesh (for use in pies, livestock feed, etc.), for its seeds, or for its ornamental looks. See also: Pumpkin Pie Day Pumpkin versus squash Which types of winter squash a pumpkin can be isn’t determined by…

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Robusta Pumpkins

Robusta Pumpkins are round, though slightly flattened at the top and bottom, with dark green rind, pronounced ribbing and thick flesh walls. They will weigh 4 to 4 ½ pounds (1.8 to 2 kg.) Storage Hints Ships and stores well. History Notes Robusta Pumpkins were developed by Manuel Rosas. Released 1998.

Seed Pumpkins

Seed Pumpkins are pumpkins whose food value is the seed in them, rather than the flesh of the pumpkins. The focus is the overall weight and quality of the seeds that can be harvested from the pumpkin: it is not size of the pumpkin, nor the weight of its flesh, so much as weight of…

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Seminole Pumpkins

Seminole Pumpkins are shaped like bells with a buff-coloured rind. They grow to be about 7 inches (18 cm) wide, and weigh 3 to 4 pounds (1.4 kg to 1.8 kg.) They have a decorative look, but are also very good eating. Inside, they have sweet, orange-coloured flesh, which is good roasted as a vegetable…

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Snowman Pumpkins

Snowman Pumpkins have white, tough rind. They are big enough to use for carving, but the flesh has a good, sweet flavour that makes it good eating as well. History Notes Snowman Pumpkins were being grown in the UK as of 2004 in Upwell, near Wisbech, Cambridgeshire. The seed came from America.

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