Happy fall everyone! Pumpkin season is officially in high gear. I’m thinking most of you will be spending the weekend carving pumpkins and finishing costumes. Now would probably be a good time to think about cooking with pumpkins. But wait! Don’t reach for that canned stuff. Do you even know what’s in there?
It’s not pumpkin.
Well, okay…technically it’s pumpkin. A variation of it anyway. Most are actually made from Dickinson pumpkins, which is closer in relation to the butternut squash than your pumpkin. Yep, you’re drinking a Butternut Squash Latte. I stumbled on to this information from a friend of mine. About a week I was ranting about my struggles with pumpkin cupcakes (being too dense) when a friend pointed that it might because I wasn’t really working with pumpkin. And that I can make my own puree if I wanted too. I’m happy to share her secret with you today!
Pumpkins actually come in a couple of varieties with most of us being familiar with the large jack-o-lantern. However, today I’m going to introduce you it’s small, sweet cousin: the Pie Pumpkin.
As you can see these little guys are much smaller than the ones we carve up each season but they are much sweeter. To turn them this elusive puree you started by lopping their heads off.
Then you quarter them and scoop out the seeds. Spread them out on a baking sheet and pop them in the oven for about 45 minutes at 350.
Look how pretty the piece come out. And the skin peels off without much of a challenge. All that’s left is to toss them into the food processor and blend. Add a little water if its a bit dry. You can store it in the fridge for about a week. Should be long enough to turn into plenty of sweet breads, icings and cupcakes!
And now for the seeds. How about a little sweet seasoning? Cinnamon, sugar, cardamom? Um, yes…
Pumpkin Puree and Sweet SeedsPrint Recipe
- 2 pie pumpkins
- 2.5 tablespoons of Walnut Oil
- 2 tablespoons of Granulated Sugar
- 1 teaspoon Cinnamon
- 1/2 teaspoon Cardamon
For the puree, quarter and scoop out the seeds and guts from the pumpkins. Arrange on a baking sheet.
Bake at 350 degrees for 45 minutes or until you can stick a fork through the pumpkin.
Peel and toss chunks of the cooked pumpkin into a food processor. Puree and enjoy.
For the seeds, spread the seeds out on a tray and allow them to dry for a few hours or overnight.
Toss the seeds in walnut oil. Add the seasonings and coat well.
Spread them across a baking sheet and cook at 350 for 30 minutes. Toss and turn every 10 minutes or so.
Let the seeds cool for 10 minutes before enjoying.