There was a pumpkin slaughter at my home last night. And it was so worth it.
I've been planning to make Disgruntled Julie's Chocolate Chip Pudding Pumpkin Bread for a few weeks, but there's always something else to do. Well, I was in desperate need of some therapeutic baking last night, so I stayed up late to make it. It is absolutely delicious. Run! Get some pumpkins!! Make this soon, if not today!
As a note on the pumpkin puree, I used sugar pumpkins, ~2 lbs. each. They had a really hard outer shell; cutting them in half involved a large butcher's and a metal meat mallet. I'm considering the jigsaw next time--seriously. Anyway, once I had cleaved them in two, I scooped out all the seeds and as much of the stringy guts that I could. I then placed them cut side down on a large cookie sheet with a thin layer of water and baked them at 350 degrees F for ~ 1 to 1-1/5 hours. After letting them cool, I scooped out the pumpkin flesh and beat it in my KitchenAid mixer with the paddle attachment on low (setting 2) for a few minutes until it was a nice, homogeneous consistency. I think most people use a food processor, but I don't have one and have no space to store one in my tiny kitchen. Three pumpkins made about 7 cups of puree. Unused puree can be aliquoted and frozen.
I've been planning to make Disgruntled Julie's Chocolate Chip Pudding Pumpkin Bread for a few weeks, but there's always something else to do. Well, I was in desperate need of some therapeutic baking last night, so I stayed up late to make it. It is absolutely delicious. Run! Get some pumpkins!! Make this soon, if not today!
As a note on the pumpkin puree, I used sugar pumpkins, ~2 lbs. each. They had a really hard outer shell; cutting them in half involved a large butcher's and a metal meat mallet. I'm considering the jigsaw next time--seriously. Anyway, once I had cleaved them in two, I scooped out all the seeds and as much of the stringy guts that I could. I then placed them cut side down on a large cookie sheet with a thin layer of water and baked them at 350 degrees F for ~ 1 to 1-1/5 hours. After letting them cool, I scooped out the pumpkin flesh and beat it in my KitchenAid mixer with the paddle attachment on low (setting 2) for a few minutes until it was a nice, homogeneous consistency. I think most people use a food processor, but I don't have one and have no space to store one in my tiny kitchen. Three pumpkins made about 7 cups of puree. Unused puree can be aliquoted and frozen.
2 comments:
Fall is my favorite season because I love to bake with pumpkins!
I usually boil my pumpkin pieces until they're soft enough to cut with a fork, scoop out the flesh and puree it in the blender, which works pretty well.
This was my first foray with pumpkins. There was something oddly cathartic about the experience.
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