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So whos making Pumpkin Lanterns

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By (user no longer on site) OP   
over a year ago

People have been making lanterns at Halloween for centuries. I think they look good made into faces with candles inside . I will have 3 this year . xx

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By *empting Devil.Woman
over a year ago

Sheffield

It used to be turnip lanterns when I was a kid. Have to admit pumpkins are easier to carve.

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By (user no longer on site)
over a year ago

One cat face, one skull and cross bones.

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By *erseyridersCouple
over a year ago

wallasey

did seven 4 the grandkids last nite ,,was messy but oh so much fun,,

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By (user no longer on site) OP   
over a year ago


"It used to be turnip lanterns when I was a kid. Have to admit pumpkins are easier to carve."
Really wow I may do them too now. x My family will be impressed . Will look so sweet next to my pumpkins. Thanks for that. xx

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By (user no longer on site)
over a year ago


"It used to be turnip lanterns when I was a kid. Have to admit pumpkins are easier to carve."

We had swedes when I was a kiddie. Bloody nigh on impossible to carve though, I'm surprised I didn't cut my hands off with all the knife action I needed. But for years now, since they became really prevalent, it's always been a pumpkin.

We are a very Trick or Treat friendly household normally as well but tomorrow night sadly won't be at home so will miss out this year

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By *Ryan-Man
over a year ago

In Your Bush

Guess I could put a strap on torch on my pumpkin cock

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By (user no longer on site)
over a year ago


"It used to be turnip lanterns when I was a kid. Have to admit pumpkins are easier to carve."

We were the same, carving a swede was no fun. I didn't know what a pumpkin was when I was a kid.

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By *empting Devil.Woman
over a year ago

Sheffield


"It used to be turnip lanterns when I was a kid. Have to admit pumpkins are easier to carve.

We were the same, carving a swede was no fun. I didn't know what a pumpkin was when I was a kid. "

The apple corer was always the most coveted carving tool but I rarely got to it first so generally had to make do with a table knife - for some reason I wasn't trusted with a sharp knife for most of my childhood

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By (user no longer on site)
over a year ago

Best one ive seen had "fuck off" carved into it

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By *ee VianteWoman
over a year ago

Somewhere in North Norfolk

I've never made one.

It sounds messy.

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By (user no longer on site)
over a year ago

We've got 3 pumpkins - and 3 munchkin pumpkins.

I always do one to look like it's vomited with all the pumpkin innards spewing out of it's mouth. The trick or treaters usually love that one.

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By *empting Devil.Woman
over a year ago

Sheffield


"I've never made one.

It sounds messy."

Not so bad. The seedy bit is a bit messy, but unless you want to dry them for eating or giving to kids for craft then it's easy to get rid of them by pulling it all out onto newspaper and binning.

The flesh makes good soup and/or pie filling, but on the types usually used for carving is high in water so as I carve I put the flesh in a roasting tray then roast to dry it a bit and concentrate the flavour. Once the shell is thin the tray goes in the oven and I get on with the creative bit.

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By *ee VianteWoman
over a year ago

Somewhere in North Norfolk

Hobbycraft have papier mache pumpkins this year which can be decorated with decopage paper and 'carved'.

Obviously you have to use electric candles in them!

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By (user no longer on site)
over a year ago

I'll be doing them with the kids this afternoon.

What they'll look like when they've finished - who knows? All part of the fun!!

One of these days i need to find a recipe for pumpkin pie to use up all the filling - but that just sounds waaaaay too domesticated!! xx

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By *empting Devil.Woman
over a year ago

Sheffield


"We've got 3 pumpkins - and 3 munchkin pumpkins.

I always do one to look like it's vomited with all the pumpkin innards spewing out of it's mouth. The trick or treaters usually love that one. "

I've only recently seen them like that and they're brilliant!

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By (user no longer on site)
over a year ago


"I'll be doing them with the kids this afternoon.

What they'll look like when they've finished - who knows? All part of the fun!!

One of these days i need to find a recipe for pumpkin pie to use up all the filling - but that just sounds waaaaay too domesticated!! xx"

I've got a really good pumpkin pie recipe , I'll find it out for you. It's lovely !

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By (user no longer on site)
over a year ago

Carving mine this afternoon

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By *empting Devil.Woman
over a year ago

Sheffield


"I'll be doing them with the kids this afternoon.

What they'll look like when they've finished - who knows? All part of the fun!!

One of these days i need to find a recipe for pumpkin pie to use up all the filling - but that just sounds waaaaay too domesticated!! xx"

Make soup.

Put the flesh in a roasting tray with some roughly chopped onions, garlic and any other root veg you want to use up. Drizzle with oil and roast for about 45 mins or till it's all soft.

Transfer to a pan, add water or stock to cover, add a bay leaf, spices if you fancy (nutmeg and cinnamon and cumin work really well) bring to a simmer to meld the flavours then liquidise using a stick blender, a jug blender or a food processor.

Return to the pan and adjust the thickness to suit using more water, stock or milk.

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By (user no longer on site)
over a year ago


"I'll be doing them with the kids this afternoon.

What they'll look like when they've finished - who knows? All part of the fun!!

One of these days i need to find a recipe for pumpkin pie to use up all the filling - but that just sounds waaaaay too domesticated!! xx

I've got a really good pumpkin pie recipe , I'll find it out for you. It's lovely ! "

Thanks hun!! xx

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By (user no longer on site)
over a year ago


"I'll be doing them with the kids this afternoon.

What they'll look like when they've finished - who knows? All part of the fun!!

One of these days i need to find a recipe for pumpkin pie to use up all the filling - but that just sounds waaaaay too domesticated!! xx

Make soup.

Put the flesh in a roasting tray with some roughly chopped onions, garlic and any other root veg you want to use up. Drizzle with oil and roast for about 45 mins or till it's all soft.

Transfer to a pan, add water or stock to cover, add a bay leaf, spices if you fancy (nutmeg and cinnamon and cumin work really well) bring to a simmer to meld the flavours then liquidise using a stick blender, a jug blender or a food processor.

Return to the pan and adjust the thickness to suit using more water, stock or milk."

This sounds yummy too!! xx

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