Once in a blue moon, I make a dessert using coconut milk and canned pumpkin (that I probably read about here). This means I always make sure to keep both canned pumpkin and coconut milk stocked in my larder by picking up each while when marketing. However, when I drag the blender out to make straw or blueberry smoothies, it always occurs to me that smoothies taste great made with coconut milk -- that always leaves one can of Mr. Pumpkin behind. I was looking at the lonely cans this morning and figured this stuff is too good (low carb, full of antioxidants) not to use regularly as a vegetable.

A quick check on the Libby brand website showed many good recipes for pumpkin deserts, and an interesting one for peanut pumpkin soup (with garlic, I think). I will try this soup soon. But what about tonight, with lamb? What I was really wondering, does anybody just heat the stuff up and serve? What if I grated some nutmeg, ginger, and patted it with grass fed butter, do other people do this? It seems so easy, yet I've eaten in homes from Manhattan's Washington Heights all the way down to Brooklyn, yet I've never been served pumpkin this way.

Hi squarecube!
I don't see any reason why you couldn't serve it that way! I would think it might need some sweetner, either liquid splenda, granular splenda whatever you use, stirred into it before heating, then a generous sprinkling of spices with some melted butter drizzled on top....sure sounds yummy to me! It would remind me of whipped sweet potatoes without all the carbs of course!
If you make the pumpkin this way, be sure and report back to us, OK?
Now, I'm curious

HTH
Shelley

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Shelley
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Life deserves a treat now and again, but life also deserves being healthy[with required disipline] to make it worth living!

I've served it, heated up with some liquid splenda, salt & pepper mixed in. Then a pat of butter and a little brown sugar twin sprinkeld over the top. Very yummy, IMHO.

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Squarecube, you can use it as a vegetable. I have a recipe using it to make a faux sweetpotato casserole. However, that recipe is on my office computer which I won't be able to access until Monday. I think Shelly's suggestion is correct. To make it more like a mashed sweetpotato dish, you might want to add a little l/c maple syrup.

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Henry

You can eat pumpkin any way you'd eat any winter squash. I think it might be good without any sweetener. We're just used to sweetened pumpkin because we've always had it in pie. I personally love sweet potatoes baked and served with just butter. They are absolutely the best that way. So I'll bet the pumpkin would be good heated and served with just butter. If I had a can, I'd try it tonight.

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Nita

Squarecube, I don't know if you have access to my first book, Extreme Lo-Carb Cuisine or not, but I've got a bunch of recipes using pumpkin as a veggie in there. We lived in NZ for about a year and they use pumpkin ONLY as a savory, never as a sweet. The thought of pumpkin as a dessert was ludicrous to them!

In that book, I've got sweet pumpkin casserole, pumpkin stew, (others too I think?) and I think the pudding you mentioned is in my 2nd book. One wonderful property of pumpkin is that it is a great thickener!

Anyway, if you don't, I can dig up some recipes and post them. Just let me know

I will try and purchase your book today.

I didn't get to try the pumpkin last night, because after I got home it turned into a let's-eat-out night We've been on induction for the last three weeks -- (I've been inspired by Regina Wilshire's pre holiday sojourn), and I was afraid a restaurant meal might blow it. Sure enough, I ordered a gin martini (I couldn't help myself, it has been three long weeks) but then the restaurant saved me.

Their special appetizer for the night, sauteed sweet breads. That's animal -- it must be allowed.

Their special dinner for thursday. Roasted monkfish wrapped in pancetta. It's basically bacon wrapped wild fish and none of the vegetables were starch, at this point I figured Dr. Atkins was probably working the kitchen.

My 8 mile bike ride (in 9 degrees) must have erased any damage the gin, and er, the red wine that followed did.

Where in the world do you live that they give food like that at restaurants?? I think here in the PNW the chef would be drawn and quartered! LOL

Sounds great

I find more and more kitchens seem to offer low carb or low GI items in with the main course. I live in New York which never really embraced low carb the way LA and other places seemed to ? yet it seems to sneaking in via the chefs.

Re: PNW -- YOu have some of the best oysters in thew world

Re: Pumpkin. I had some Atkins pancake mix in the back of the cupboard, we used some canned pumpkin in with that this morning. The first batch was OK. I added more pumpkin for the second batch, and sure enough, they tasted better, more pumpkiny. The next time I make these, I?ll leave out the Atkins pancake mix ? and maybe just use egg, year old frozen ground flax, and who knows, maybe a little ricotta cheese.

I'm braising some short ribs right now -- maybe I'll use canned pumpkin on the side for tomorrow's dinner -- I'm sorry to drag this out.

Now I have to go to the store! I'm all craving some pumpkin!!

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Heather
182-2/27/08

I've made this pumpkin dessert several times now and people always like it a lot.

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~~~Teelbee
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start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.