Oct 5, 2011

Making Pumpkin Puree

Good day!

So I'm at it again, basking in the glory of fall cooking and all that it has to offer.  I'm seriously enjoying other bloggers that are also deep into autumn yumminess and inspiring me to make more and expand my repertoire...if only more of you lived closer, then I could share all my goodies with you! :)


After apple picking, then next fall essential on my list - pumpkins! 


I went to a local garden/farm place and inquired what was my best 'bang for my buck' - in that, I wanted to use the flesh for cooking and baking but also it must and I mean, must have lots of seeds for roasting. 


I left with four, inexpensive and cute, pie pumpkins.

:)


The people at the garden place were right, these little guys were loaded with seeds, about twice as much as a larger pumpkin!


Nice!



So I roasted up a bunch of seeds and set to work on making my first batch of pumpkin puree for the season.  Here is my little tutorial on how I make pumpkin puree.  It's not the traditional way, in that I do not roast it in the oven but it works for me and the results seem just as good.  It involves a lot of chopping though, so it's up to you - oven on all day or chopping for a bit?!?


Oh and I must give photo credit, the first five photos are taken by my sweet hubby.  After graciously helping me by taking these photos he said he thinks he likes this photography thing now. ;)




Pumpkin Puree, Kaitlin's Way! ;)




1.  First I cut an opening in the top of the pumpkin and removed the seeds, saving those for roasting!  Then I cut the pumpkin down into more manageable chunks.











2.  Take the larger chunks and break them down into even smaller chunks.  About 3 inches by 3 inches or so.  





3.  I then cut off the gooey flesh bit that is left over after removing the seeds.



 

4.  Followed by cutting off the skin.  Being careful, all the while, to not remove any finger tips! ;)  







5.  I cubed each chunk, cutting it up into even smaller pieces, about what you would do to make mash potatoes.  Throw those pieces into a large pot, my one small pumpkin almost filled the big pot in the picture. 









6.  Add water until covered and then put the pot on the stove and bring the whole bit to a boil.  Turn heat down and allow to boil until tender, about 8-10 minutes.  It's basically making mashed potatoes but with pumpkin.  When it is tender enough to easily pierce with a fork, drain and then mash.  I used a potato masher this year, but I've used a hand mixer or blender before.  Whatever you fancy!











I let the whole mess cool for a while, I think until the next day - I just got busy, you don't have to leave it quite that long! But once cooled, I measured it in one cup servings, placed those into sandwich bags and frozen them in a larger freezer bag.  I got about 4 cups from this one little pumpkin.  You could be more careful when breaking it down to preserve as much as possible and you might get even more. 


So now when I need some pumpkin, I just go to the freezer and take out those single servings.  Most recipes only call for one cup of pumpkin, so that's why I recommend doing it in one cup baggies.  Plus they defrost really quickly in warm water!



And then you can create yummy things like these Pumpkin, Apple, Pecan and Cinnamon Muffins!




Again the, Super Fantastic Muffin Recipe to the rescue!  I just swapped out the banana and apple sauce for one cup of pumpkin and added little more milk.  Fantastic!  Though I think I would use applesauce next time but I didn't have any applesauce when I made these, hence the extra milk. :P


There you go, my fairly easy pumpkin puree.  Though there are other ways to do it, even in the slow cooker apparently, that's how I do it.  So go ahead and make up some yummy, nutritious and fall fantastic food and share it with us all!  Oh and don't forget to stop by, I'll have the coffee ready!





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4 comments:

  1. Yumm! Those muffins look (smell?) divine. I'm trying to imagine...

    Great photos... but I will have to say they are strangly eery. :) with the orange/greyish black look going on there. Hmmmm!

    I was thinking the next thing on my list is getting a pumpkin or two (I like the Cinderella Pumpkins!)... but... I am a traditional gal. Oven here we come.

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  2. My mouth is ready for pumpkin bread, pumpkin muffins, pumpkin pie, pumpkin latte... Lets go get some. :)

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  3. Yummy. Your house always smells good...never sure if it is your baking or those divine Merrickville candles! You personify cozy. <3

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  4. Hey Bevy, I was going for a black and white look with a focus of colour (just trying to keep things interesting! ;) ) haha, but I think you are right, it was a little eery - so I changed it up a bit. ;)

    Happygirl, mmmm all those pumpkin things sound yummy! Yes, let's go!

    Anita, thank you! :) I love good smells in a home and candles, oooo and baking....*sigh* it's all good!

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