Now that the 5th Annual Pumpkin Bash is over , what can we do with our fresh pumpkin pieces ? Here are some ideas .
One recipe I love is ‘ Pumpkin Steaks ’ . you may find the recipe here : https://giantveggiegardener.com/2025-05-05 / pumpkin - steaks/
Here are 3 great autumn pumpkin soup formula you could find here : https://giantveggiegardener.com/2024-12-29/3 - enceinte - pumpkin - soup - recipes/
Of course no pumpkin recipes would be complete without a pumpkin pie recipe but this one is for FRESH pumpkin :
FRESH PUMPKIN PIE
1 unbaked Proto-Indo European shell2 c. pertly prepared pumpkin1 can vaporise milk3/4 c. sugar1/2 tsp . salt1 tsp . cinnamon1/2 tsp . ginger1/4 tsp . nutmeg or allspice1/8 tsp . cloves2 eggs , beaten slightly
To prepare fresh pumpkins : Use little to medium size of it pumpkins OR really elephantine ace like I do ! Cut pumpkin into quarters or big pieces . Whatever will fit on a cookie tabloid . Leave rind on . Put a little oil colour on prune sharpness to keep from drying out . Place turn off edge down on foiled lined cookie sheet . I put foil broadly speaking on top to keep edges from burning . Bake at 350 ° for about 30 min - to over an hour depend on thickness . Pierce frequently with fork to crack for warmheartedness after at least 30 minutes . When fork pierces meat well , take away from oven . Cool first and then scoop up out marrow and drain in cullender for about 30 minutes to release supererogatory liquid . Then use wand , blender or intellectual nourishment mainframe to puree . practice refreshed or suspend in Ziploc deep freezer base for later utilization . I like to freeze in 2 cup increments which is exactly what the recipe calls for !
To organize new frozen Cucurbita pepo meat : By now , if you are like me , you have some pumpkin you prepare as above and freeze down it . All I do is defrost it and if still a small watery , let it drain a few moment then follow directions below .
Pumpkin Pie Filling : Preheat oven to 425 degree . conflate the 2 cups of fresh pumpkin with repose of the ingredients . stream into pie shell . Bake 15 second at 425 degree . bring down heat to 350 degrees and bake another 45 minute or until an inserted tongue comes out light . If bound of crust start to turn too brown or bite , make a gang out of foil and put on edges of the Proto-Indo European crust .
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