Tag Archives: Pumpkin

Roasting Pumpkins & Pumpkin Puree

 

Don’t even think for a second about using canned pumpkin puree for your pumpkin pies this Thanksgiving!  Here is a super easy way to have fresh pumpkin puree.

 

Ingredients:
1 Pie Pumpkin

 

 

Preheat oven to 350°F.

 

Cut the very top of the pumpkin off to remove the stem.  Cut the pumpkin in half and scoop out the seeds.  I like to use a grapefruit spoon for seed removal.  Don’t throw out the seeds!  Keep them for roasting!

 

Cut the pumpkin halves into smaller wedges and place on a baking sheet.

 

Roast for 45 minutes, or until the pumpkin in tender.

 

 

Once they are done roasting, let cool until you can handle them.  Peel off the skin and puree in a food processor until smooth.  You might need to add a couple Tablespoons of water.

Pumpkin Pie

Another Thanksgiving must-have!  It just isn’t Thanksgiving without a massive amount of pie.  Especially pumpkin pie.  This recipe is the standard Libby’s Famous Pumpkin Pie, except I made it with fresh pumpkin.  I substituted nutmeg for the cloves because I didn’t have any cloves.  It still tastes like pumpkin pie, so either way works.

Ingredients:
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 can (15 oz) or 2 cups pumpkin puree
1 can (12 oz) evaporated milk
1 unbaked 9-inch pie shell
Whipped cream

Preheat oven to 425°F.

In a small bowl, combine the sugar, cinnamon, salt, ginger and cloves.

In a large bowl, beat the eggs.  Add the pumpkin and sugar mixture, stirring to combine.

Slowly add the evaporated milk, stirring to completely combine.

Pour into the pie shell.

Bake for 15 minutes.  Reduce heat to 350°F and continue baking until a knife inserted in the center comes out clean, about 40-50 minutes.

How to make your own pumpkin puree:

It’s really simple to make your own pumpkin puree from a pie pumpkin.

  1. Preheat oven to 350°F.
  2. Cut the pumpkin in half and scoop out the seeds.
  3. Cut the 2 halves in half again and place on a baking sheet.
  4. Bake until tender, about 45-60 minutes.
  5. Scoop out the flesh of the pumpkin.
  6. Puree with an immersion blender, food processor, blender, mixer, or whisk by hand until smooth.

Pumpkin Pecan Muffins

Mini muffins are the best since they are so tiny.  I adapted the pumpkin bread recipe to make these delicious little muffins.

Ingredients:
Muffins-
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup canola oil
3 eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1/2 cup chopped pecans
Topping-
2/3 cup old-fashioned oats
1/4 cup brown sugar
1 tsp cinnamon
2 Tbsp melted butter

Preheat oven to 325°F.  Spray 2 mini muffin tins with non-stick cooking spray.

In a large bowl, sift together the flour, cinnamon, baking soda, baking powder and salt.

In a medium bowl, mix together the sugar, oil, eggs and vanilla.  Pour this onto the flour mixture and stir to combine.  Stir in the shredded pumpkin and pecans.

Distribute the batter evenly among the two muffin tins.

Prepare the topping by stirring together the oats, brown sugar, cinnamon and melted butter.  Sprinkle the topping on the muffin batter in the muffin tins.

Bake until a tooth pick inserted in the center comes out clean, about 20 minutes.

Yields: 48 mini muffins

Pumpkin Bread

Another fall favorite!  This recipe calls for pumpkin seeds, but I used sunflower seeds this time.  Either way is just as tasty.  You don’t want to use the seeds inside of the pumpkin because they have a shell on them.  Get the green pepitas that have the shell removed.  One baking pumpkin makes about six cups of shredded pumpkin, enough for 2 loaves of pumpkin bread.

Ingredients:
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup canola oil
3 eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup pumpkin seeds (Pepitas)

Preheat oven to 325°F.  Spray a loaf pan with non-stick cooking spray.

In a large bowl, sift together the flour, cinnamon, baking soda, baking powder and salt.

In a medium bowl, mix together the sugar, oil, eggs and vanilla.  Pour this onto the flour mixture and stir to combine.  Stir in the shredded pumpkin and pumpkin seeds.

Pour into the prepared pan.  Bake until a tooth pick inserted in the center comes out clean, about 1 hour and 15 minutes.