We received this little pie pumpkin from our CSA and I started thinking about eating it more than using it in the fall decor. (supposedly the ornamental kale is edible too!) I have mentioned before that my parents are pumpkin farmers, but sadly I have only used canned pumpkin in past recipes.
I consulted the all knowing Pioneer Woman to figure out how to make my own pumpkin puree. First I chopped off the top and scooped out all of the guts and seeds with a spoon. I baked the pumpkin pieces on a baking sheet at 350 degrees for about an hour.
Once the pieces were tender, I used a spoon to scoop out the soft pumpkin. (I prefer a spoon over a knife. Knives scare me. Last year I had to go to the ER because of a dishwasher unloading incident)
I attempted to use a blender and some water to puree the pumpkin, but the blender was not happy about this task. I ended up using a potato masher first and then placing the mashed pumpkin into the blender. A food processor would have made this job much easier. I will be adding one to my Christmas list.
Although this process took a lot more effort than opening up a can, I did get four and half cups of pumpkin puree. This will be enough pumpkin for muffins, bread and a pie for Thanksgiving.
I found a recipe for Downeast Main Pumpkin Bread from allrecipes.com.
Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
I made a few adjustments to this recipe. Obviously I substituted two cups of homemade pumpkin puree for the can. I only used 2.5 cups of sugar because some of the reviews said it was too sweet. I did not have ground cloves. The smallest container I could find at the store was $5 and I was not about to bust my budget on cloves! I substituted a 1/4 teaspoon of pumpkin pie spice and a 1/4 teaspoon of Chinese five-spice for the ground cloves.
I made one loaf of bread and 24 cupcakes. I cooked the cupcakes for 22 minutes. (The first batch cooked longer because I forgot to hit start on the timer. I recommend the shorter cooking time)
Overall, I think the extra effort was worthwhile if this is a once a year project. The pumpkin muffins received good reviews on our wine tasting trip. I will post more on that later this week : )
I bet they taste as delicious as they look. Well done! The first photo was beautiful by the way.
ReplyDeleteI wouldn't have wanted to pay $5 for cloves either, that's a lot! Your pumpkin muffins look so fun with the picks, I can see why they were a hit. :)
ReplyDeleteCute pumpkin muffins, love the picks and way to be resourceful!
ReplyDeleteYum!! Marking this for future use. I am a happy new follower from Tasty Tuesday.
ReplyDeleteLaura
http://imsovintage.blogspot.com/
yummy love pumpkin goodies
ReplyDeleteLove that you made your own puree!!! I'm so going to give that a try! Your muffins look delish!!! So glad you linked up to the Tuesday To Do Party!
ReplyDeleteSmiles!
Jami
www.blackberryvine.blogspot.com
These look great! I am roasting pumpkins as we speak, adding your tasty treats on my list of what to make with them. I found you through Slightly Indulgent Tuesday. Check out my Sweet Potato Stuffed Jack-o-Lantern cookies: http://www.stumbleupon.com/su/1R04kO/www.copingwithfrugality.com/2011/10/sweet-potato-pie-stuffed-jack-o-lantern.html
ReplyDeleteThe muffins look so yummy! Great job making your own pumpkin puree...I'll have to try it!Thanks so much for linking up with us at Show & Share! Can't wait to see you again this Wednesday!
ReplyDeleteMarie
mylilpinkpocket.blogspot.com