Our Pumpkin Time of Year

October and November are our pumpkin months. We have several traditions that involve eating pumpkin in one form, or another - and it's been a lot of fun.

Tonight we had Pumpkin Casserole! Here's the recipe:

Ingredients:
6 cups pumpkin, peeled and cut into 1/2 inch cubes (two pie pumpkins are plenty)
2 cups water
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1/4 cup chopped onion
1 Pkg. stuffing mix
1/2 cup melted margarine

Combine pumpkin in water in a saucepan; bring to a boil and simmer for 7 minutes. Remove from heat and drain. Combine stuffing mix with the melted margarine and place half of it into a lightly greased 9x13" baking dish. Place the drained and cooked pumpkin on the stuffing mix and top with a mixture of the sour cream, soup, onion, and carrots. Add remaining stuffing mix on the top. Bake at 350 degrees F 25-30 minutes.

And voile you have a very yummy pumpkin dinner!

Just a note: Pumpkins best for eating are the smaller pumpkins that are also darker in color - they will taste sweeter than a pumpkin you would use to make a Jack-O-Lantern.

Also, don't forget to save your seeds! We always toast ours so we can have a tasty little snack for later.