The Great Pumpkin... recipe

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.

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Anonymous said...

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.

biochem belle said...

This was my first foray with pumpkins. There was something oddly cathartic about the experience.

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