It's that time of year when a you see a lot of pumpkins in the supermarkets mostly bought and used for decoration, recently in the news I have seen appeals for people not to just throw away the pumpkin flesh they have carved out. So here are some suggestions from the WVS Bulletin using pumpkins.
2 lb. pumpkin
1 1/2 pints " household " milk
2 oz. margarine
sugar to taste.
Peel the pumpkin, cut into dices and put into a saucepan with about 1 pint of water, add a little salt, cook until very tender.
When done, press it through a sieve, add the boiling milk, the fat, some more salt or sugar to taste (sugar preferable if possible). Boil for a few minutes, stirring all the while, and serve. (November 1943)
SAVOURY PUMPKIN PIE
2 lb. pumpkin cut in thin slices
2 lb. tomatoes
1/2 lb. bread (soaked, drained and beaten with a fork)
1/2 lb. minced meat
1 teaspoonful sweet herbs
2 tablespoonfuls melted margarin
salt, pepper and thick brown gravy.
Mix the bread, meat, herbs, salt and pepper to a smooth paste with the melted fat.
Put a layer of pumpkin slices at the bottom of a casserole, or pie-dish, add some tomato and top with pumpkin.
Pour in enough gravy to cover the last layer of pumpkin. Cover with greased paper or a lid and bake in a moderate oven for 1 hour. (November 1943)
Alternatively you could make a sweet pumpkin pie...
1 1/2 cups cooked and strained pumpkin
3 tablespoons sugar
1 tablespoon margarine
2 tablespoons molasses (treacle)
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs (reconstituted dried)
1 1/4 cups scalded milk.
Simmer pumpkin in as little water as possible for 20 minutes.
Add sugar, margarine, treacle, ginger, cinnamon and salt to pumpkin.
Add egg and milk and mix thoroughly.
Line a tin plate or sandwich tin with pastry and pour in pumpkin mixture and bake in a brisk oven. It is usual not to cover this mixture with another layer of pastry. (November 1942)