I've been drooling for weeks over this Pumpkin Pie from a real pumpkin recipe that was posted over on Make it From Scratch. I LOVE autumn - the sights, sounds, smells and, especially, the tastes.
Surprisingly I've never made a "real" pumpkin pie before. It seems a little daunting to turn a pumpkin into a pie when I can just buy it half way done in a can. But this year is different! I'm trying new things on the cooking frontier and, since pumpkin is my favorite fall flavor, I decided I'd need to try my hand at my own pumpkin puree.
Can I just tell you that I'll never buy pumpkin in a can again? I'm no foodie and I'm usually a pretty bad cook, but this was easy-peasy-rice-and-cheesy! If you've ever made your own baby food, it's nothing more than that.
- Buy a small (3-5 lb) pie pumpkin. Not a jack-o-lantern pumpkin!!
- Wash it, cut it in half, scoop out the stringy part and the seeds.
- Set the seeds aside for toasting!
- Fill your pan with about 3/4" or so of water.
- Put the cut sides of the pumpkin down.
- Bake at 350 until tender (you'll be able to easily pierce the skin with a fork)
When it's done, scoop out the pumpkin, and puree it. I used Oskar, my 1973 food processor. He's the best. That's it. You have pumpkin puree! Why in the world would you buy the preservative-laden, BPA-lined canned version ever again?
I kept some in the fridge for immediate baking (see below) and I froze some in 1 cup increments. I got about 6 cups worth out of one pumpkin that I'm guessing was about 4-5 lbs. I didn't weigh it because they were just a set price at the farmer's market.
Here's where the seeds went...
Macy brought them to school for Show & Tell. The theme was "Bring in something that shows it's fall." Toasted pumpkin seeds say fall to me!
And here's the first thing I made with the puree:
1 c all purpose flour
1 c wheat flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1 c + 2 tbsp pumpkin puree
3/4 c milk
1/4 c vegetable oil
- Mix dry ingredients together very well.
- Beat egg in a large bowl, then add other wet ingredients to it. Mix.
- Pour wet mixture into dry mixture and combine well. At this point, if it feels extremely thick, you can add a splash more of milk. Some pumpkin purees are very wet, others aren't, so you might need the extra moisture of a little added milk. Add a splash at a time, but probably no more than 1/4 cup.
- Spoon into greased cupcake pan. Bake at 400 degrees for 20 - 25 minutes, or until golden brown.
I'm making muffins in lieu of cupcakes for Macy's Kindergarten Halloween party so, for kid-appeal, I'm planning to add some chocolate chips and top with a cream cheese frosting. I love this Pumpkin Spice Cream Cheese Spread that I found from Pinch My Salt last year, but not sure if it will be a home run for the kids. (It definitely is for me though - deeelish!) Maybe I'll add a square of baker's chocolate when I make it. Kids love anything chocolate, right?
If you have any recipes for healthyish muffins I can pass off for cupcakes to a group of 5 year olds, I'm all ears!