Pumpkin Time!

frugalwife — Sat, 01 Nov 2008 16:04:35 +0000

We got a Pumpkin in the last CSA box of the year. In doing a little research, I decided I was going to cook it and make fresh Pumpkin puree. I mean, that has to be better than the canned stuff right? I also ended up making Roasted Pumpkin Seeds. I figured, why waste it! Plus, I love roasted Pumpkin Seeds.

I ended up with 1 1/2 cups of Pumpkin Puree when all was said and done. I used 1 cup of it in Pumpkin Bread. I used the recipe in my trusty Red “Better Homes and Gardens” Cookbook but had to halve it because I didn’t have enough pumpkin for a full batch. I substituted directly for the canned pumpkin and the bread turned out excellent. The recipe ended up making 2 loaves so one will probably end up in the freezer for now. The other 1/2 cup of Pumpkin is probably going to go into the freezer as well. We’ll see how it turns out when I go to use it. I’m thinking I may make a Pumpkin Spice Cake with Cream Cheese Icing (once again from my BH&G Cookbook) for Thanksgiving. I’ll try to write an update with how the freezing goes and how the cake turns out.

The following recipes are available after the jump: Pumpkin Puree and Pumpkin Seeds.

Pumpkin Puree
1 Pumpkin (not a Jack O’ Lantern)

Preheat oven to 325 degrees. Cut the Pumpkin in half, stern to base. Remove seeds and pulp. Set on cookie sheet, cut side down. Cover securly with tin foil. Bake 1 hour, or until tender.

Roasted Pumpkin Seeds
I followed the instructions here: http://www.pumpkinnook.com/cookbook/recipe03.htm

Extract sees from pumpkin.
Separate and discard pulp.
Thoroughly wash seeds in warm water.
Spread seeds out onto a cookie sheet.
Sprinkle generously with salt.
Put into oven and bake at 350 degrees for approximately 20 minutes.
Check every five minutes and stir, adding more salt or to taste.
Check seeds to see if they are done by taking a sample out, allowing to cool and tasting. If the insides are dry, they are done.
Allow to cool and serve.

Frugal Wife » pumpkin

Pumpkin Time!