[Pumpkin Time
Abdul Soumphonphakdy
Hi Everyone, and Happy Fall! I created this card a few weeks ago, and forgot to post it, but I think those Hello Bluebird stamps in the Pumpkin Time set are so very cute that I had to share it while it was still fall here in Ohio.
I began by die cutting the Oak Tree Scene die from Neenah 80 lb. card stock, and then Copic colored all of the pieces. Next I stamped the characters, pumpkins, and many, many leaves in Memento tuxedo black, Copic colored each of those, and die cut them. Then I used Distress Oxide inks in wilted violet, festive berries, and scattered straw to blend the blackground onto cardstock.
Once I taped my acetate and frame cover over all of the shaker elements, I decided that I needed to place my sentiment on a tag. I used a Gina K tag die, and stamped the HB sentiment using VersaFine Clair ink. Finally, I Copic colored some die cut leaves and acorn from the HB Gallery Frame die, glued them onto the tag, and tied it all onto the card with some twine.
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Hollowed-out pumpkins are filled with coconut custard in this delightful dessert that Phiroum Svy learned how to make from her grandma in Cambodia. When the pumpkin is cut, each wedge shows off the creamy yellow custard contrasting beautifully with the orange pumpkin flesh. Traditionally, larger pumpkins are used but Phiroum prefers to use cute little sugar pumpkins for individual servings.
Insert the tip of a sharp paring knife diagonally into the top of a pumpkin until it pierces through the skin and flesh and into the cavity. Make short cuts in a zigzag or hexagonal pattern and go around the stem in a circle to make a hole large enough to insert a teaspoon (1 1/2 to 2 inches in diameter). With a smaller pumpkin, it might be easier just to slice the top off straight across. Repeat with the remaining pumpkins.
In a medium bowl, whisk the sugar and coconut milk together. Crack the eggs into the bowl and whisk until just incorporated. Place the pumpkins in the top tier of your steamer with the pumpkin lids on the side. Using a ladle, carefully pour equal amounts of custard into each pumpkin cavity until only about three quarters full since the custard will rise and pouf up beyond the hole. Try not to spill any custard over the sides of the pumpkins. If you do, wipe it clean with a damp cloth.
Cut each pumpkin into 4 to 6 wedges and serve cold or warm (heat it up in the microwave). Use a spoon to scoop up some pumpkin flesh together with the custard, making sure you get a little of each with every bite.
There is also a dessert like this found in Thailand and probably other parts of Southeast Asia too, although I have only ever had it prepared by Cambodian people so I cannot say how it is the same or different from other variations.
My mother says that sometimes Khmer people (particularly those from the provinces closer to Thailand, but sometimes just those people who like the flavor) add essence of pandan leaf to the custard to give it that green color and to add a little kick to the flavor.
This squash resembles a butternut squash on steroids, with smooth tan skin and a long meaty neck that can either be straight or curved. The blossom end bulges out into a bulb shape that contains the seed cavity. They are excellent keepers, and the fine grained flesh is great for pies, soups and side dishes. The squash can grow up to 20 pounds in size, but mine have been running more in the 3 to 6 pound range. The three squash in the below photo weighed almost 16 pounds, with the largest coming in right at 6 pounds.
To prepare the squash for pie, it can be baked, steamed or cooked in a kettle. I like to cut it into pieces and then bake it in the oven. Once done, the flesh can be scooped away from the skin and pureed. The puree can then be frozen for later use. Please note it is not recommended to can mashed or pureed pumpkin any more.
The squash look very nice. I much prefer squash pie over pumpkin pie and that is what I make unless I get strong requests from the family for pumpkin. The taste is milder than pumpkin and it is lighter colored and I think makes a more attractive pie.
Wow they look great!! We are struggling with all of our winter squash. We lost our butternut squash to a wilt and most of our sugar pumpkins to the same wilt. The only thing still growing well are the jack-o-lantern pumpkins and they are only good for the seeds. The rest we just feed to the chickens.
NOTE: This is the way that I prefer to do it: Bake cake in a 9 x 13 pan. When done, leave in pan, and use a small fork to poke some holes in the top. Have the sauce prepared as above and remove from the heat. Stir in cup dark rum, return to heat and bring back to a boil and cook for minute, and pour over the cake while it is hot, and sprinkle with nuts. I like to serve kinda warm.
In a large mixing bowl combine the pumpkin, extract, and spice and beat until smooth. Prepare the cake according to package directions. Gently fold batter into pumpkin one cup at a time. Then gently put batter into an un-greased 10 inch tube pan; follow package directions to remove air pockets from batter. Bake on lowest oven rack for about 40 minutes until cake springs back when lightly touched. Invert on wire rack and cool completely before removing from pan.
Cream 2 cups hot mashed pumpkin with 1/3-cup butter. Beat in 1-cup sugar and 1 can of evaporated milk. Gradually beat in 4 beaten eggs and 1 teaspoon each of cinnamon and nutmeg. Pour into unbaked pie shell and bake at 350 degrees until firm.
Cream together 1 cup butter and 1 cup sugar. Beat in 1 cup pureed pumpkin, 1/2 teaspoon vanilla, and 1 egg. Beat in with the flour mixture and beat until it forms a smooth batter. Fold in 1/2 cup finely chopped nuts and 1/2 cup finely chopped dates. Drop by teaspoonful on a greased cookie sheet. Bake in preheated 350 degree oven for about 15 minutes. Makes 3 to 4 dozen. Serve plain or frost.
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From the Yoreme or Mayo comes the round, oranged-fleshed Mayo blusher (Cucurbita maxima). From the Guarijio comes a grand segualca (Cucurbita moschata). And from the Raramuri or Tarahumara, comes the striped mini-pumpkin with sweet orange flesh (Cucurbita pepo). This last one is the pumpkin Native Seeds/SEARCH grew in plenty last year and returned to drought-stressed Tarahumara farmers in a cross-the-border sharing. Check out for images of each of these lovely squashes, or visit the Mission Garden at the base of A-Mountain to see maturing fruits from the monsoon planting. Then plan ahead for next year to plant some of each in your own monsoon garden for great winter cookery and for sharing with neighbors.
SONORAN PUMPKIN CAKE with White Sonora Wheat and Mesquite
(inspired by NativeSeeds/SEARCH pot-luck favorite volunteer Ed Hackskyalo)
Recommended for Halloween, Thanksgiving, and other autumn occasions.
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry
ingredients into a separate bowl; stir into liquid mixture, beating well. Stir in pumpkin puree.
Pour batter into two greased and floured 9 inch cake pans. Bake at 350 degrees for
35 to 40 minutes. Turn out onto racks to cool.
**Organic heirloom White Sonora Wheat-berries and flour, and local mesquite pod meal ,are available from Flor de Mayo at St Phillips farmers market on Sundays, or or 520-907-9471. Whole grain organic White Sonora Wheat-berries for home-milling and mesquite meal are also available at NativeSeeds/SEARCH, 3061 N Campbell Ave, Tucson, or online
Looking at the data from previous schools that did this project, the students isolated the factor they chose and the number of rubber bands their pumpkins took to break. They would select those set of data and take them into a website called desmos. In desmos, the pieces of data were used to create a scatter plot. A scatter plot is a diagram used to represent different points of data, much like a box plot. Students then made their own point, guessing how many rubber bands it would take to break their pumpkin. Time for the fun part! The students then took the pumpkin outside and got to it. One by one, students placed ru
Today, consumer demand drives plant breeders to focus on ornamental appeal rather than table quality. Modern pumpkins mature into a deep orange color much earlier, and most varieties now bear a large stem that can serve as a convenient handle. Another new development is pumpkins with rinds covered with warts, which can make jack-o'-lanterns look more ghoulish.
This pumpkin themed time center has been designed to make telling time to the hour fun and interactive for your students! This center includes puzzle pieces from 1 o'clock - 12 o'clock in digital and analog format. We have also included an assessment page ... enjoy!
Cooked the Pie Pumpkin in the oven this morning, and plan to reheat it with a chicken dinner. I am going to reheat the pumpkin with corn pieces, onions, carrots, and potato wedges. The seeds are saved to make pumpkin seed trail mix.
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