Thursday, November 20, 2008
Pumpkin Puree
To start off with, I will apologize for the awful picture. It really does not do this post justice. I did, however, want to do this post in enough time to keep you from throwing away those perfect pumpkins that you got for decoration this holiday season! I did quite a bit of research (I call it research, it makes me feel better about looking around on the internet!) on the subject of "edible" pumpkins. This all came about due to the two beautiful pumpkins the illustrator picked out for our jack-o-lanterns this year, that sadly were never carved. Never fear, we had a great Halloween and our little goblins got plenty of candy booty, but we went out of town to trick or treat with family (since it was on a Friday)! So, we are on this mode of not wasting and trying to use every bit of everything. We figured that with my love of pumpkin and the two we had sitting around...let's see what happens. Let me tell you there are many thoughts on this, so I will just share my experience with this pumpkin (still have another one that I plan to do the same with), but I encourage you to try it as well. This is definitely a nothing ventured, nothing gained experience! I can't tell you how much I gained from this! The puree was so silky and smooth. I was almost the consistency of pudding. To be honest, it took a little bit of time and from what I read, you have to make sure that it does not sit around at room temperature for too long and you need to use the puree or freeze it within 3 days. I roasted the pumpkin, cooled it, took all the meat out of the shell and refrigerated it to puree the next day. It worked like a charm! I am in heaven and I don't know if I will ever be able to go back to the can again!

Fresh Pumpkin Puree

Take your pumpkin, cut in half or quarters (depending on the size), take out the seeds (please save the seeds) and as much goo as you can. Put the pumpkin pieces in roasting pans (I did flesh up, but I saw in places that some people did flesh down the first half and flesh up the second half) with 3 inches on the sides. Pour water in the pans to come up about 1 inch. Lightly spray the flesh with cooking spray. Place in a 400 degree oven and roast for 45 minutes to 1 1/2 hours (again, depending on the size). Allow to cool enough to scoop out the meat. Then refrigerate it until completely cooled. Puree in small batches. Now, go make some pumpkin pancakes or muffins or pie! Now I want to get back in the kitchen!

By the way, I did make these pancakes and they were better than with the canned pumpkin. I am not just saying that...the illustrator thought so too. He asked me what else I did different and I said nothing, just the fresh pumpkin. I asked why and he said because they are better than before. I think that answers the question of which is better...canned or fresh?
(we have conversations like this often because I am always changing things on him)

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posted by Sarena Shasteen - The Non-Dairy Queen @ 7:14 PM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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