Savoring the Flavoring of Pumpkin


Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie
photo credit: Deborah DeLong

I love growing things that we can also eat, but I’m not much of a cook.  I *can* cook.  It just doesn’t hold my interest. Luckily for me I married a man who knows his way around the kitchen.

During the holidays, I get to fuss over the table settings while he stays busy in the kitchen.  I love arranging flowers, making place cards, lighting candles, and seeing that our guests feel at home.

Our Canadian friends celebrate their Thanksgiving holiday this Monday, October 8th.  In the US, we celebrate the third Thursday of November, so still plenty of planning weeks ahead.

Sweet pumpkin pie is a traditional favorite, but not everyone likes the texture.  I’ve found a few interesting alternatives to try this year.  I’ll be running them by the resident chef to see what he thinks.  I wanted to share them with you, too.  Do you have a favorite pumpkin recipe of your own? Please let us know in the comments, below.

Pumpkin Desserts

Honey Pumpkin Ice Cream Pie

Deborah, at Romancing the Bee shared a recipe for this sweet sensation last week.  She says it’s quick and easy, and judging by the ingredients, it will go down as smooth as honey.

Vegan Pumpkin Muffins

I can almost smell the allspice just looking at the photo.  These seasonal goodies would be a hit at the office potluck or tucked into a tin as a hostess gift.

Pumpkin Carrot Swirl Bars

You can never have too much orange.  These tasty treats combine pumpkins and carrots for a vitamin-rich dessert.  This is a great make-ahead recipe and a fun treat to pack in a school lunch.

Halloween Countdown

Masked Pumpkin

Masked Pumpkin

Happy Thanksgiving Day to my Canadian family and friends.


The Other Pumpkins

Sure, I made a big fuss yesterday about our great pumpkins, but we love all of them.  How could you not delight in the uniqueness of each one?

The larger pumpkins have peach-colored shells with a flame orange skin just below the surface.  The rest of the pumpkins took on a more traditional color and grew to about half the weight.

Three Pumpkins

Trio of Pumpkins

The pumpkin, below, is smooth and typically formed on one side, but something went wrong somewhere along the way. It already looks like it has two eyes and a mouth. No carving necessary.

deformed pumpkin

We won’t need to carve this one. It’s already wearing a mask.

One of the earliest pumpkins started in an acorn shape. As it grew in size, the small scar opened up, leaving the insides exposed. Although it continued to turn orange, the rotting process started the minute it was off the vine. Then an amazing thing happened. I left it in the corner of the deck, figuring one of the night critters would simple eat it. Instead, the pumpkin warmed in the sun, creating enough moisture for the seeds to sprout. I tore it open, thinking I would compost the rotting skin, only to find a handful of seedlings.

molding pumpkin sprouting seeds

Self-seeding Pumpkin

Rounding out the eclectic group of pumpkins, this little fella survived the expanding girth of one of the greats. When I pulled away the 50-pound pumpkin, this was growing just below.

Split Pumpkin
My guess? The weight of the growing pumpkin slowly split the sides of this one, giving it time to scar over as it continued to grow. Unlike the cousin above, it’s completely healed over.

We have about five pumpkins yet to harvest, still yellow or green. We’ll see what nature has in store.