We were keeping them warm so they would ripen, which does actually work, though I will now share a little new knowledge with you:If you are keeping pumpkins warm by keeping them in the oven (as you are too cheap to have yet turned on the heat), it's a good idea to post a note or some sort of sign reminding yourself to remove them before preheating the oven.
Just a little tip there. As it turns out, you can indeed cook a whole pumpkin--seeds and all.
A much safer idea is to finally break down and turn on the heat and set the pumpkins on the heating vent:
As these forced-to-be-ripe pumpkins won't keep, today we are making pumpkin flour. (I know, it sounds strange, but could anything really be weirder than green tomato cake?)These pumpkins are much softer, so I have been able to cut them open without having to resort to throwing them at the patio
and they are all seeded, peeled, and sliced and in the dehydrator. 
When they're done and brittle, we'll put them in the blender & powder them into flour. Theoretically, you can substitute up to 1/4 of the flour in something with pumpkin flour--assuming you're okay with a slightly orange color in your breads.I sometimes wonder how many experiments with food I can get away with before people start turning down dinner invitations.....
3 comments:
Pumpkin flour?! How cool is that...I would imagine it's super high in fiber.
I've never heard of pumpkin flour either but...yum! I think it has tons of potential!
Pumpkin flour is a new one for me but it does sound really good. Like how about banana nut bread with pumpkin flour. Yummy.
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