Pumpkin Pulp… to use or not to use? That is the question…

The best pumkin ever!

Okay, I’m a little too excited about the pumpkin but it was perfect!

It’s Halloween time!

This year my wonderful boyfriend came home with the best looking pumpkin I have ever had the opportunity to gut! I almost didn’t want to cut it. Even though Halloween seems to be a confusing holiday to the Swedes, who haven’t decided to stick to a single day to trick or treat (so kids can pop up any weekend night around Halloween… random) I wanted to keep it classic with a good old fashioned Jack ‘O Latern.

My Halloween jack ‘o latern pumpkin after carving

When it was all said and done I was left with a lot of pulp and seeds. Just as my mom used to do when I was growing up, I salted and toasted the pumpkin seeds, but I couldn’t bring myself to throw out that stringy pulp. It is food afterall and I like a challenge. So, the plan is to make a puree using the pulp (removing as much of the stringy part as I can), and to make a cheesecake with it using and extra egg. Hopefully the egg will help set the cheesecake, since the pumpkin puree will likely make it a bit more loose then a cheesecake need be. Any other tips are welcome!

Toasted pumpkin seeds right out the oven

One Response to Pumpkin Pulp… to use or not to use? That is the question…

  1. Henrietta says:

    I found just what I was needed, and it was enainttinerg!

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