Last weekend the husband and I went to a local orchard for apple picking and to get some sugar pie pumpkins. You may or may not know that there was a national canned pumpkin puree shortage which I personally find devasting because I love all things pumpkin particularly in the fall. Lucky for me it isn’t all that hard to go from this
The husband and I both loved the ice cream but can only have it in small doses because it is VERY rich.
Next week we want to try our favorite spiced pumpkin bread recipe, pumpkin risotto and a pumpkin seed pesto. The options, as you can see, are pretty endless. We only bought three pumpkins but we got two plus cups of puree from each pumpkin. We froze most of it to make Thanksgiving treats but I couldn’t resist keeping some of it out to use now 🙂
If you are interested this is how we made the pumpkin puree:
1) Preheat the oven to 350 F
4) Bake for roughly two hours, take out when the inside is the consistency of a baked potatoe (soft and easy to remove from the outer skin) This may take more or less time depending on the size of your pumpkin. It is infinitely easier to leave the pumpkin in longer than to try and remove the insides before they are soft. At about an hour check the pan to make sure the water hasn’t evaporated, if it has add more.
5) Scrape the pumpkin “meat” from the inside of the shell and puree in a blender or food processor. You can strain it to remove any remaining stringy pieces. This wasn’t an issue with the pound cake we made but the husband thinks doing so would have improved the consistency of the ice cream.
So nothing went to waste we also roasted the pumpkin seeds (there were many!) using this recipe. I have to say roasted pumpkin seeds are addictive 🙂 We had to throw out the shells but if you had a compost pile you would have created a couple waste free treats.
Now we just need to figure out what to do with the 20 pounds of apples we picked…