Fresh pumpkin can be used for so many things.  I like it coarsely grated then sprinkled on salads,  or quickly sauteed with s&p and a bit of garlic,  or added to pancake/waffle batter and topped with apple butter and maple whipped cream.

Then, of course there are the more traditional pumpkin favorites,  pie and breads.

Most of us pick up a couple of cans of pumpkin puree at the grocery, but it really isn’t much trouble to make your own.

The first link here is to a post in the blog Chef in You and features a whole grain pumpkin pie that is as good to eat as to look at.  The site also has Indian and other ethnic recipes.

The Thin Chef found a pumpkin in her CSA box,  and fortunately for us,  walked us through the process of turning the pumpkin into delightful cupcakes.   The addition of cream cheese frosting and a bottle of champagne took it over the top.

Before you toss out the seeds from your pumpkin check out this recipe for apricot, almond, and pumpkin seed granola.

Pickled pumpkin rind, ( Peter Pipers favorite part - sorry, I couldn’t resist ), is good too.  A note: try cantaloupe and winter squash, too. My first experience was pickled watermelon rind – thanks, Mom.

Try Pumpkin butter with this recipe. A note at the top mentions pumpkin pecan cheesecake, I’m all for that !!

For the seeds you might try Mole Pipian.  I really like them as pepitas.  This recipe is great, but I like them as well with only a sprinkle of salt.

Don’t forget to save some for planting next years crop.

I also came across a recipe for pumpkin leather.     I think it sounds like a great snack.

10/16/09

MSN Delish – 12 Weirdest Pumpkin Recipes

Interesting take on pumpkin curry from The Chef from Hell

NOSHTALGIA  -  Pumpkin Butter – I love apple butter, this is a winner.

The only part of the pumpkin I haven’t been able to find a use for is the stem.  Ideas are welcome.