I feel like I need to take a poll…
How many of you like pumpkin? Or should I say, how many of you love pumpkin? Because I feel like it is this weird food source that people either love or hate…kinda like rhubarb.
Can I get an aaaamen for rhubarb?
And another aaaamen for pumpkin?
So, hear me out. If you hate rhubarb, then I can’t help you (except, I swear I have turned many a rhubarb hater into a rhubarb lover with this recipe for Buttery Rhubarb Oatmeal Crumble Bars) But if you are a pumpkin hater, all I want to say is it’s not all what it pretends to be.
I mean, if you only think about pumpkin pie when you think about pumpkin – and you hate pumpkin pie – then you need to re-visit pumpkin. So many recipes that use pumpkin are about the spices (and if you don’t love “pumpkin spice” which is generally cinnamon, cloves, nutmeg and ginger, then you just need to take out the spices!).
So now you’re thinking, “maybe I should keep a few cans of pumpkin puree (not pumpkin pie filling which has all the spices and added sugar) in the pantry”. The short answer is ‘yes you should’. The long answer is, if you decorate your house like most people, you probably have a big pumpkin which will be carved into a jack-o-lantern and a few pie pumpkins (sometimes called sugar pumpkins and are used to make pumpkin pie). Most people will put them all in their green bin when Halloween is over (if the squirrels haven’t gotten them yet) but you really NEED TO MAKE YOUR OWN PUMPKIN PUREE!!!!!!!
Sorry for screaming but this stuff is important…not like ‘solve world hunger important’ but like ‘don’t waste perfectly good food’ important (so kinda close)..
It’s super easy and you will have it ready to make all kinds of delicious things:
This pumpkin streusel cake I have on the blog is sooooo good!! It’s super moist and is so good to have on hand for your morning tea!!
These Gluten free quinoa pumpkin muffins I have on the blog are also so yummy! They use my gluten free flour blend (which is also on the blog) and are topped with fabulous cream cheese icing! I mean, you’ve been so good to eat gluten free, what’s a few more calories!?!?
And these pumpkin pear streusel muffins that are in the cookbook (which you can order here if you like!) are downright fabulous!! Just sayin’…
Aaand if you’re not into baking, freeze the puree in ice cube trays and add them to your morning smoothie … it is a great source of potassium and beta-carotene, which converts to vitamin A. It also contains some minerals like calcium and magnesium, as well as vitamins E, C and some B vitamins.
WHAT ABOUT SAVOURY?
Or add some stock, season with some spicy hot peppers and some smokey paprika and you have a wonderful soup for a chilly night!!
So, grab a couple of pie pumpkins (I bought 3 for $5!!!) and cut them in half…
..prep them and roast them…
…and then puree in a food processor!
It is seriously that easy!!! Aaaand the last can of pumpkin puree I saw at the store was almost $5 (this is 1/3 the price!!).
Don’t worry…I got your back!
What are you gonna make with your pumpkin?!?!?
How to Roast Pumpkin
- 1 2-3 lb. sugar pumpkin
- 1 Tbsp coconut or canola oil
- Preheat oven to 350°F and line a baking sheet with foil or parchment paper.
- Using a sharp knife, cut pumpkin in half lengthwise and then use a sharp spoon (I like to use a grapefruit spoon) to scrape out all of the seeds and strings.
- Brush the pumpkin flesh with oil and place flesh down on the baking sheet. Pierce skin a few times with a fork to let steam escape.
- Bake for 45-50 minutes or until a fork easily pierces the skin. Then remove pan from the oven and let the pumpkin cool until it is cool enough to handle (10 minutes) then scoop out (you can roast the seeds if you like).
- When it is cool enough, turn into purée by peeling away the skin (or simply scooping pumpkin out) into a high-speed blender or food processor and blend until creamy and smooth, making sure to scrape down the sides until it is completely lump free (add a touch of water if you are having trouble getting it to a smooth consistency.
- Baked pumpkin and pumpkin purée will keep covered in the refrigerator up to 1 week, or in the freezer for 2-3 months