Fall baking: Pumpkin puree

 

Pumpkin season is here! Some of the best pumpkin pies I have tasted are made from fresh baked pumpkin.

I have used white pumpkins, standard pumpkins and baking pumpkins to make my Holiday pumpkin pies. As long as it is a fresh pumpkin, my taste buds do the happy dance. 

My only suggestion if using a standard pumpkin for baking, is to use the smaller variety. It makes it easier when cooking them.

 

A few pumpkin facts:

• Canned organic pumpkin with no added sugar is just as healthy as a fresh pumpkin
• Pumpkins contain vitamins that are excellent for your skin and eyes: A, C, and E
• Pumpkins contain potassium, which is great for reducing blood pressure
• Pumpkins are a low calorie food

Never baked up a pumpkin to use for baking? No problem…here are some directions:

OVEN METHOD

1. Preheat oven to 350*.
2. Slice pumpkin into 4 sections.
3. Scoop out seeds and reserve them for later. (Use an ice cream scoop, spoon, your hands, it is up to you…just get them all out!)
4. Line a cookie sheet with no stick foil.
5. Place pumpkin slices, open side down, skin up, on the sheet.
6. Pour enough water onto the sheet to coat the bottom. (You can do this after you slide the pan into the oven if it is easier.)
7. Bake for 40 to 60 minutes. (Baking time depends on the size of your pumpkin. Check after 40 minutes by sticking with a fork or knife. If it goes through the skin like butter, it is done!)

CROCKPOT METHOD

1. Turn on crockpot.
2. Slice as directed in oven method to remove seeds.
3. Pour a cup of water into the crockpot.
4. Place pumpkins open side down, skin side up into cooker.
5. Cook on low for 4 to 6 hours. (When fork or knife is inserted easily, they are cooked.)

PUREE YOUR PUMPKIN

1. After pumpkin has cooled enough to touch, remove skin and place meat into a blender.
2. Add a touch of salt (a pinch) and a dab of water (just enough for blender to work).
3. Blend.

IDEAS: Now, your pumpkin is ready to use for baking pies, cookies or cakes. You can even use it to make your own pumpkin spice lattes at home! 

 

Fall baking: Chocolate ganache 

 

Let's talk about shortbread