Saturday, November 27, 2010

Enter the Pumpkin Recipe Contest!

UPDATE: 12/1/10 - There are two important updates regarding the contest:

1. Entrants: Please submit your photos to me via email (see email address below) as we are unable to attach them in the comments section

2. I am extending the contest deadline. Recipe submissions are now due by midnight Saturday, December 11, 2010 (EST). The winner will be announced via the blog the following week. 


Original post: think you've got a winning pumpkin recipe?...

I love pumpkin flavor in ANYTHING--pie, muffins, coffee, ravioli, vinaigrette dressing, ice cream, etc. I've cooked many pumpkin concoctions but never with a fresh pumpkin. When I stumbled on a great little farm stand (Martin Farms) not too far from my house and saw their offerings, I decided to buy a pumpkin and try to cook it.

Martin Farms Market (Rossville Blvd.) Rossville, MD

The Martin Farms Market stand is great. During my visit I purchased the reddest, juiciest tomatoes I've ever seen, a huge bunch of fresh rosemary and of course the pumpkin--a small pumpkin (approx 2 pounds)...

Pumpkins at Martin Farms Market

While I was thinking of what I could create with the fresh pumpkin, I got the idea to have a PUMPKIN RECIPE CONTEST and prepare the dish from the winning entry. 

The contest winner will receive a $25 Williams-Sonoma gift certificate, have their recipe featured on this blog and get free ad space for three months on the blog sidebar (you can submit a link/banner to your food blog/website or another website you own).

Contest Rules:

Please read the rules carefully. Any omissions or deviations will result in disqualification!

1. You must be a member of the Seasoned & Stirred! Facebook page or blog to enter the contest. If you are not yet a member, join the Facebook page here S&S on Facebook or simply click the "Like" button on the Facebook app on the right sidebar of this page. To follow this blog, click the "Follow" button (with Google Friend Connect) on the right sidebar of this page. You may also invite your friends to enter the contest (they will be subject to the same rules).

2. Submit your own original recipe USING FRESH PUMPKIN in the comment section of this post. Recipes using canned pumpkin or a copy of someone else's recipe will be disqualified. You may submit a recipe in any food category: appetizer, entree, dessert, vegetarian, beverages, etc. and you may use a previously posted recipe or create a new one for this challenge.

Also, you must INCLUDE A PICTURE of your finished dish, your email address (the winner will be contacted via email) and you must state whether you are a member of the blog or the Facebook page. Please make sure your names are consistent--the name you're using to post this comment and the name you're using on facebook/google, etc. If the name is different, please let me know in your comment!

3. Deadline for recipe submissions is midnight Saturday, December 4, 2010 (EST). The winner will be announced via the blog the following week. 

How the winner will be determined:

The winning recipe will be determined by the following:
1. Creativity (ingredients, pairing of ingredients, originality, etc.)
2. Clarity of preparation / instructions

In other words, the recipe that sounds/looks the yummiest and inspires me to use my prized pumpkin to make it will be the winning recipe. So, that's it. If you have any questions, feel free to post your questions here or email me at lotusrising523{at}hotmail{dot}com. Thanks for entering the contest and Good Luck!!!

Support local farmers/growers...find a farmer's market near you National farmer's market directory


  1. Maiah Albi
    fan of the Facebook page!

    Pumpkin Apple Muffins-these are truly amazing! They stay moist and taste even better the second day. Everyone loves these, pumpkin and non-pumpkin lovers alike.
    2 cups all-purpose flour
    1/2 cup whole wheat flour
    3/4 cup sugar
    1/2 cup light brown sugar
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/8 teaspoon cloves
    2 large eggs or 4 egg whites
    1-1/4 cups of puree from a pumpkin pie pumpkin
    1/2 cup vegetable or canola oil
    1 teaspoon pure vanilla extract
    3 cups granny smith apples, peeled and diced

    Topping (optional):

    1/4 cup light brown sugar, packed
    2-1/2 tablespoons all purpose flour
    1 teaspoon cinnamon
    1 tablespoon unsalted butter, cold and diced

    Preheat the oven to 350 F and spray muffin pan with nonstick cooking spray.
    For the pumpkin: Cut the pumpkin in half with a sharp knife, scoop out the seeds and microwave it (in a couple inches of water) or cook it in a steamer or stovetop 20-30 minutes, scoop out the soft inside and puree.

    In a medium bowl, combine all the dry ingredients including sugars.

    In a larger bowl, whisk eggs, pumpkin, oil and vanilla extract. Slowly blend the dry ingredients into the wet, mixing until incorporated. Fold in apples.

    Fill greased muffin tins about 7/8 full--almost to the top, and sprinkle with the topping if desired. Bake for about 20-24 minutes or until a toothpick inserted into the muffins comes out clean. Let cool for a few minutes, remove muffins from pan, and enjoy warm or cold! These muffins keep well and taste even better the second day. Makes about 15 muffins.

    I have a picture that I can't figure out how to attach in the comment section, so let me know if there's a way to do that!

  2. Ronna Farley
    I am a fan on the Facebook page
    Here is a link to a photo of my recipe on[/IMG]

    Crunchy-Topped Pumpkin Casserole

    2 cups fresh, cooked pumpkin
    3/4 cup evaporated milk
    6 tablespoons butter, melted
    3 eggs, beaten
    1/2 teaspoon vanilla extract
    3/4 cup sugar
    3 tablespoons flour
    1/2 teaspoon cinnamon
    1/8 teaspoon cloves
    1/8 teaspoon nutmeg
    1 cup vanilla wafer crumbs
    1/2 cup packed brown sugar
    1/4 cup melted butter

    Spray a 2-quart casserole dish with non-stick cooking spray. In a large bowl, combine pumpkin, evaporated milk, butter, eggs and vanilla; mix well. In a small bowl, combine dry ingredients. Add to pumpkin mixture; mix well. Transfer to casserole dish. Cover and bake at 375 degrees F. for 30 minutes. Meanwhile, combine topping ingredients in a small bowl. Sprinkle over pumpkin. Bake, uncovered, 12 to 15 minutes or until heated through.
    8 servings

  3. @Maiah, THANKS for entering the contest!!! Your recipe looks great and I received your photo. Good luck! :>)

  4. @Ronna, THANKS! looking at the ingredients, your dish reminds me of sweet potato casserole--yum! I wasn't able to open your photo with the link you sent. I'll send you an email. Thanks again and good luck! :>)

  5. I am a member on Facebook - Mary Marlowe Leverette. My photo with contact information is on the way by email! Thanks for the contest!

    Baked Cheesy Pumpkin

    1 7-pound fresh pumpkin
    1 cup chicken broth
    1 ½ cups heavy cream
    1 teaspoon nutmeg
    1 teaspoon salt
    ½ teaspoon pepper
    1 French Baguette, sliced and lightly toasted
    1 cup grated Gruyere
    1 cup grated white cheddar

    Remove stem from small pumpkin (about 7 pounds). Cut a lid on top of pumpkin – like making a jack-o-lantern. Remove all the pulp and seeds from inside leaving all the flesh.

    Whisk together chicken broth, cream, nutmeg, salt and pepper.
    Put a layer of bread in the bottom of the pumpkin, followed by a handful of cheese and a half cup of the stock/cream mixture and then repeat until full. If you cannot use all the bread or cheese, that is fine. But use all of the liquid mixture.
    Place the filled pumpkin in an oiled roasting pan. Brush the pumpkin with a little olive oil and place in a 450 degree F. oven for an hour and 15 minutes or until tender.
    Serve by scooping out some of the cooked pumpkin with the cheesy bread filling. Serves 6 to 8.

  6. @Mary, welcome and THANKS for entering the contest (received the photo via email). Good luck! :>)

  7. Pumpkin Praline Pie

    3 cups fresh pumpkin puree
    8 eggs
    1/2 cup sugar
    2 tablespoon cornstarch
    2 tablespoon pumpkin pie spice
    3 cups evaporated milk
    2 prepared 10-inch pie crust (uncooked)
    1 cup firmly packed light brown sugar
    1 cup flour
    1/2 cup firm butter
    1 cup chopped pecans

    In a large bowl, beat together the pumpkin puree, eggs, sugar, cornstarch, spice, and evaporated milk until well combined.

    Divide the pumpkin mixture between the pie crusts. In a medium bowl, use a fork to combine the brown sugar, flour, and butter until it resembles coarse crumbs. Stir in pecans and sprinkle on top of the pies.

    Bake in an oven preheated to 400 degrees for 10 minutes, then reduce the oven heat to 350 degrees and bake an additional 40-45 minutes, until all but the very center of the pies are set. Remove and let cool before serving with fresh whipped cream.

    Part of my blog post La Caja China Christmas Menu (with recipes):

    Perry P. Perkins

    Just in time for Christmas...the Burnin' Love BBQ Store!

    Cookbooks, Barbeque Accessories, Kitchen Stuff, Gadget's, and more! If you don't see it, ask me to find it!

  8. @Perry, THANKS for submitting your recipe! I copied the picture of the pie from your blog. Good luck! :>)


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