What kinds of recipes are there for pumpkins?

loads of pumpkin recipes here:

http://www.google.co.uk/base/search?q=pumpkin&hl=e...

Pumpkin pie

Serves 8

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients

For the pastry:

Sweet short crust pastry case

or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.

For the filling:

450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks

2 large eggs plus 1 yolk (use the white for another dish)

3 oz/75g soft dark brown sugar

1 tsp ground cinnamon

½ level teaspoon freshly grated nutmeg

½ tsp ground allspice

½ tsp ground cloves

½ tsp ground ginger

10 fl oz/275 ml double cream

Method

1. Pre-heat the oven to 180C/350F/Gas 4.

2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.

3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.

4. Then lightly whisk the eggs and extra yolk together in a large bowl.

5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.

6. Now add the pumpkin pureé, still whisking to combine everything thoroughly. 7. Then pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.

8. Then remove it from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.

Theres much more here:

http://www.bbc.co.uk/food/recipes/mostof_pumpkins....

Here's one for you! If you don't have a Dutch oven big enough bake it in the oven or better yet, on the BBQ!

Meatloaf Stuffed Pumpkin

“Log Cabin Campfire Cookin’” by Coleen Sloan

1 small pumpkin, cleaned, will fit inside a 12”, deep, Dutch oven.

Oil

1 ½ lb hamburger

1 medium onion, chopped

½ tsp. salt

¼ tsp. pepper

1 Tbs. Log Cabin seasoning

2 ½ c. Corn Flakes, Wheaties, Cherrio’s, or Shredded Wheat

2 eggs

1 can cream of celery soup

¼ tsp. granulated or powdered garlic

1 can tomato sauce

Mix all ingredients in a bowl, except tomato sauce. Warm

and oil a 12”, deep, Dutch oven. Fill pumpkin with meat mixture and place filled pumpkin inside oven. Pour about 1 ½ c. water in oven and cover. Bake about 1 to 1 ½ hours until done. You can smell the flavors when done.

Serves 6 to 8

Roasted Pumpkin- Take your pumpkin and oil the outside to prevent burning and to keep it moist. Empty of seeds and extra flesh. Fill with Applesauce, 1/4 cup butter, 1 to 2 teasppons of cinn. 1/4 to 1/2 cup of brown sugar, 1 cup of raisins. Place pumpkin in glass pan and cover with AL foil. Bake for 2 or 3 hours at 350. Enjoy and the flavors just go through! Hot applesauce and pumpkin for a veggie... what a treat!...

Next time I'll share fat-free pumpkin-chocolate cake.

slow raost it in the oven and then puree it in a blender or food processor, and you've got your own fresh canned pumpkin, which you cna use to make pie, etc.

Pumpkin hummus!!! Try it with pumpernickel bread.

i make the best winter pumpkin soup