Food Waste? There really is no need!
At Farmer Copleys, there is nothing we dislike more than the waste of food. We believe this to be true for our pumpkins too! Here are some recipes you can use with your pumpkins, after all they aren’t just good for carving, they’re really tasty and even the misshaped ones need some love too!
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture and gradually stir in the evaporated milk.
Bake in preheated GM7/220 oC oven for 15 minutes. Reduce temperature to GM4/180 oC and bake for 40-50 minutes or until knife inserted near centre comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Cut the top off the pumpkin and set aside. Scoop out the seeds save for roasting.
Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside.
Roughly chop the scooped-out pumpkin flesh.
Melt the butter in a large pan with a lid over a low heat and add the onions. Cook the onions gently for 10-15 minutes, until they are softened and golden-brown.
Add the pumpkin flesh, the cinnamon and nutmeg, and season, to taste, with salt and freshly ground black pepper. Increase the heat to medium and cover with the lid. Cook for 40-45 minutes, stirring occasionally to prevent the base from burning, until the pumpkin is cooked through.