[TheSpartacat]

I was overjoyed to harvest 4 huge atlantic giants (in the 60-75 inch range) and 3 big Rouge Vif d'Etamps (in the 55 to 65 range... there was a larger one, but it got nicked!  )

I've eaten two of the Rouge Vif D'Etamps and 2 Atlantic Giants (with some wastage... I ran out of steam with one of the Atlantic Giants, it was just TOO big)
Made:
Pumpkin chutney
Pumpkin Orange jam
Pumpkin Orange curd (first batch didn't set ha ha...)
Pumpkin Rum jam
Pumpkin Rum Curd (first batch didn't set either ha ha)
Pumpkin soup (lots and lots of it)
Pumpkin curry
Pumpkin Bread
Pumpkin Pancakes (lots and lots of them)
Pumpkin and Cranberry muffins
Pumpkin cookies....

I've been pumpkinned up to the eyeballs... offloaded loads of the jam and cookies on relatives over Christmas, and still have about 18 jars of curds and jam

Does anyone have a trick for getting pumpkin to set in jam?
I reduced it down, down, down until you could see the bottom of the pan when stirring, as  instructed... and then used a whole bottle of certo and it just didn't want to... Second time round i upped the sugar levels as well, but still it was a big obstinate "no"... and the two that did set were soft sets...

I'm getting up the energy to crack open another Atlantic Giant... any inspiration welcome, to relieve my growing pumpkinitis... Freezing isn't an option, sadly... and i think i have enough jam
 
Got my eye on pumpkin cheesecake next... but thats not gonna use up a fraction of an atlantic giant... 

[TheSpartacat]

Pumpkin Pancakes ingredients (delish!!!)

Mix in one bowl:
2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon table salt

Mix in another bowl:
1 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 egg
1 1/2 cups milk
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 teaspoon grated lemon zest

Combine and make pumpkin pancakes!
You can up the sugar for sweeter pancakes... these are kinda rough estimates on the amounts... i kinda bake using my eyes instead of measuring... they're hard to go wrong though.

[sunshineband]

I make a pumpkin and ginger jam with chinks of crystallised ginger, similar to marrow and ginger jam and it doesn't really set.

It is more like a very thivk syrupy juice holding the bits together.

Different to normal jam but very nice

[Yorkie]

There was a lovely pumpkin risotto in the guardian recently:
http://www.guardian.co.uk/lifeandstyle/2012/jan/04/pumpkin-risotto-gorgonzola-chestnuts-recipe?INTCMP=SRCH

[New shoot]

Pumpkin takes chilli and spice really well, so curry with pumpkin and potato would be high on my list.

It's also good roasted in the oven with chilli and garlic as a side veggie 

[compostqueen]

I made pumpkin jam and it said on the recipe that it's not a set jam, but it was lovely nonetheless, particularly with the addition of grappa

I am having a pumpkin fest today and this morning made a batch of Lorraine Pascal's muffins
Tried one and it's very nice and we're having them for tea with roasted pumpkin soup

You could cook the flesh for use later in cakes and pies etc and freeze it in portions

[TheSpartacat]

Nice suggestions everyone.
Maybe i could try a chili pumpkin or a curried pumpkin type chutney...?

Sadly i only have one of those tiny ice box freezers.... its the bane of my life... it fits two burgers, a portion of soup, and some raspberries and prawns before its stuffed to the gills. Have a tiny London flat so the kitchen is 'bijou'. No matter how we do the maths, its a choice between a freezer or a cooker, but not both....
*cries*
Storing food in my place is 'interesting'
We had pumpkins under the Christmas tree this year

Even looked at a chest freezer for the bedroom, (disguised under a table cloth with a lamp!!) but since we have to sleep in there, it seems they're not particularly quiet. I'm a light sleeper...

Nope, once this pumpkin gets cut open, its constant pumpkin on the menu for three days at least!!!

[TheSpartacat]

Has anyone ever tried drying pumpkin?
I found this 1894 recipe online, and it looks similar to American recipes for something called 'fruit leather' that i've seen...

Dried Pumpkin
Stew pumpkin as for pie; spread upon plates, and dry in the oven carefully. When you wish to make pie, soak over night; then proceed as you would with fresh pumpkin. Pumpkin prepared in this way will keep well until spring, and pies are as good as when made with fresh pumpkin.

[New shoot]

Now there's an idea.  A dehydrator could be a good investment Spartacat 

This is a recipe for pumpkin leather from Mary Bell's Dehydrator Cookbook.  Not made it myself but she's usually pretty reliable and says this is like pumpkin pie without the crust.  You could try it in the oven on lightly oiled baking sheets.  If you make the sheet version, cut it into strips and roll them up to store.  Fruit leathers are great snacks and keep for ages, but do take a while to dry.

2 cups pumpkin puree
1 cup canned evaporated milk
2 cups applesauce
1/4 cup honey
1/4 cup dried shredded coconut - unsweetened desicated coconut if you can find it as I suspect she means coconut she has dried herself
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 tablespoons finely chopped raisins
Also add chopped nuts if you want
An american cup measure is 250ml

Basically mix and spread it thinly on the sheet or spoon teaspoons on to make "cookies" leaving about 1 inch between the rounds.  Dry for anywhere bewteen 8 to 20 hours and I think you need a temperature of around 55 degrees C based on the instructions for my dehydrator 

[TheSpartacat]

Thanks New Shoot!!  
"Pumpkin pie without the crust" sounds gorgeous!
I wonder could it be then diced up and used in things like muffins or bread like a kind of instant 'pumpkinny raisin-a-likes'?
I LOVE the idea of making an allotment equivalent of those fruit breakfast bars, which cost an absolute arm and leg (especially considering they are 50% sugar)

[compostqueen]

The muffins I made today used cooked pumpkin 

I'm having one of them warmed up for breakfast and I'm going to insert a rasher of bacon in it

[mumofstig]

breakfast bar recipe here
http://www.bbcgoodfood.com/recipes/1605/ontherun-breakfast-bars

see the comments about swapping banana for half the butter, to make them lower fat? I would think that pumpkin would work, as it's much the same texture as banana, once cooked 

[TheSpartacat]

The muffins I made today used cooked pumpkin  

I'm having one of them warmed up for breakfast and I'm going to insert a rasher of bacon in it

Oh myyyyy  
Thats how to do it!!!!!
I'm hungry now....  

breakfast bar recipe here
http://www.bbcgoodfood.com/recipes/1605/ontherun-breakfast-bars

see the comments about swapping banana for half the butter, to make them lower fat? I would think that pumpkin would work, as it's much the same texture as banana, once cooked 

MOS... you star!! Thanks for finding this. These are getting written straight into my recipe journal for the fruit season (which seems soooo far off.. sniff)