Guest Post: All From One Little Pumpkin

Guest Post by Monica from The Homespun Heart

One of my favorite Fall decorations
is a simple pumpkin! I
recently purchased a 3.4 lb. pie pumpkin at Wal-Mart for $0.78/lb. I thought it would be fun to see how much we could
do with just one pumpkin several days in a row to really stretch
the value of purchasing it! Join me as we follow the life of the this small
pumpkin…

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When I first brought the pumpkin home, it made a lovely decoration perched on my porch.

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A few days later, it made a fun greeting for a few ladies I had over for an Autumn in Avonlea gathering.

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The next morning, it made a fun vase for our First Day of Autumn breakfast.

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And, at lunch, a great hiding place for lunch during our scavenger hunt.

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Next,
I cooked the pumpkin. (Just half the pumpkin and place cut side down
on a baking sheet for one hour at 350 degrees; I got about four cups of cooked
pumpkin from the two pumpkins I cooked.)

I used the cooked pumpkin and made some delicious Pumpkin Struesel Muffins.

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Pumpkin Streusel Muffins

1/4 c. margarine or butter, softened

1/2 c. sugar

1/4 c. brown sugar

2/3 c. pumpkin

1/2 c. buttermilk

2 eggs

2 c. flour

1 tsp. baking soda

2 tsp. baking powder

1 tsp. pumpkin pie spice

Streusel Topping:

1/3 c. flour

3 Tbsp. brown sugar

2 Tbsp. cold butter or margarine

For muffins: cream together margarine and sugars. Add all remaining ingredients and mix together. In a separate bowl, cut together streusel ingredients and sprinkle over muffin batter. Bake in prepared muffin tin at 375 for 20-25 minutes. Makes one dozen muffins. Original recipe from Quick Cooking May/June 2000.

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We
were able to tie the muffins into our homeschooling this week by
having an ‘unbirthday’ party (we’ve been reading Ask Mr. Bear!)

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Then we toasted the seeds for a snack. Here’s the recipe we used:

Sugared Pumpkin Seeds

2 c. pumpkin seeds (from two pie pumpkins; rinsed and dried on a baking sheet for 48 hours)
1 egg white mixed with 1 Tbsp. water (save the egg yolk for your next batch of pancakes or scrambled eggs!)

1 c. sugar

3/4 tsp. cinnamon

3/4 tsp. nutmeg

1 tsp. salt

Mix seeds and egg white mixture. Add remaining spices and mix well. Spread on greased baking sheet and bake at 275 degrees for one hour stirring every 15 minutes.

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I think I’ll send some in my husband’s lunch tomorrow. After
this yummy baking, we took a short walk outside and enjoyed coming into a
cozy smelling home!

All that from a $2.68 pumpkin!

How do you like to stretch a
pumpkin? I look forward to hearing your ideas!

Monica enjoys blogging about the simple pleasures of faith, family and home over at The Homespun Heart.

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