• Tommy Centola

Using Pumpkin insides in kitchen

Fall is here. It seems like everywhere I turn, I see pumpkins. Many people are carving their Jack-o-lanterns. But what do you do with the pumpkin inside?

Today, I thought I would share with you three recipes to use the insides for your Jack-o-lantern, Pumpkin and Brie Stuffed Crescents, Pumpkin Soup and Sweet Pumpkin Bread. The recipes that follow call for canned pumpkin. However, you can easily make your own Pumpkin Purée.

After you remove the seeds from the pulp, steam the pulp over boiling water for 30 minutes. Place in a food processor and squeeze half of a Lemon. Process until a smooth puree is formed. The lemon juice helps to prevent freezer burn for longer keeping.

I was introduced to Brie by my late sister-in-law Denny. For most family gatherings, she would make Brie en Croute, a recipe I have previously shared. The rind on Brie cheese is eatable. You can remove it if you wish.

Pumpkin and Brie Stuffed Crescents

1 tube refrigerator Crescent Rolls

1 can Pumpkin Filling

4 ounces Pecan Pieces

8 ounce Brie, cut into 16 pieces

Brown Sugar

Preheat oven to 350℉.

Open crescent roll tube. Unroll crescent on a light floured cutting board. Cut each triangle lengthwise to form two skinnier triangles. Spread 1 teaspoon of the pumpkin filling on each. Sprinkle with pecans and brown sugar. Lay Brie slice long-ways then fold the bottom piece of crescent onto the top piece of the crescent and press together. The Brie will be visible from both sides.Place on an ungreased pan or cookie sheet. Sprinkle the top with more brown sugar. Bake for 10-12 minutes or until golden brown. Remove from pan and let cool for 2 minutes on a bakers rack before serving.

Here is a great meatless soup. The additions of Curry Powder and Soy Sauce adds an Asian flair to the dish. Feel free to experiment with different spices and seasonings. This simple recipe can easily be adjusted to your taste.

Pumpkin Soup

2 tablespoons Pumpkin Seeds (optional)

2 tablespoons Butter

3 tablespoons All-Purpose Flour

2 teaspoons Curry Powder

4 cups Vegetable Stock

1 (29 ounce) can Pumpkin

1 1/2 cups Half-and-Half Cream

2 tablespoons Soy Sauce

1 tablespoons White Sugar

Salt and Pepper to taste

Pumpkin Seeds


Preheat oven to 375℉.

Arrange pumpkin seeds in a single layer on a baking sheet. Toast in oven for about 10. Minutes, or until seeds begin to brown.

For the Soup

Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until the mixture begins to bubble. Gradually whisk in the stock, and cook until thickened. Stir in the pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Serve hot, garnished with pumpkin seeds.

Next to Pumpkin Pie, Pumpkin Bread is probably the most popular made recipe using pumpkin. Often found at bake sales, Pumpkin Bread is also a great homemade present. This recipe makes 3 loaves.

Sweet Pumpkin Bread

3 1/2 cups All-Purpose Flour

3 cups White Sugar

2 teaspoons Baking Soda

1 1/2 teaspoons Salt

1 teaspoon ground Nutmeg

1 teaspoon ground Cinnamon

2 cups Solid pack Pumpkin Puree

2/3 cup Water

1 cup Vegetable Oil

4 Eggs

1/2 cup chopped Walnuts (optional)

Grease and flour three 7x3-inch pans. Preheat oven to 350℉.


Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs and nuts. Beat until well combined. Pour batter into prepared pans.

Bake for approximately 1 hour or until a toothpick inserted into center comes out clean. Let cool and serve.

I hope these recipes get you in the spirit of the fall season. Remember, it does not have to be cool weather to make these recipes. However, a little chill in the air can help to excite your tastebuds.

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