Pumpkins!

When my husband and I were first together he saw me scooping out a roasted pumpkin and putting the flesh in a blender.  "What are you doing?" he asked.   "Making pumpkin pie."  I replied.  He got a horrified look on his face and said, "Is that where pumpkin comes from?"  Of course I laughed.  He grew up in the city where pumpkin came from a can.   Sad really.  

How to Roast a Pumpkin:

I like to roast the pumpkin instead of boil it because it ends up being drier and thicker- less water content.  

Choose a nice ripe, fresh pie pumpkin.  It will be mostly orange and have a good weight for its size.  The grower will know which varieties are best for pies- not the big jack-o-lantern ones.  They are often called Sugar Pie or Little Sweetie and have more flesh inside that isn’t as stringy as the carving pumpkins. 

Break off the stem (handle) and cut the pumpkin in half vertically.  Scoop out the seeds and put them in a colander for later.   Place each half of the pumpkin cut side down on a cookie sheet and bake in the over at 350 F for 30-45 minutes.  It will be done when you flip it over and the flesh is tender and almost mushy when you poke it with a fork.   Leave them cut side up to cool and then scoop out the flesh into a container to use later.  It can freeze well, or keep in the fridge for a few days to use right away. Usually one pumpkin will give more than enough for at least one pie.

I like to put it in the blender before I use it in pie or muffins because I don’t like chunks.  A hand blender or a fork will work too. 

 

Roasted pumpkin

Pumpkin pie is my favourite!  It isn’t just for Thanksgiving.   I think it’s best at any time of day even for breakfast. 

Pumpkin Pie Filling

2 eggs

2 cups pumpkin puree

¾ cup br. Sugar

½ tsp salt

1 tsp cinnamon

½ tsp ground ginger

½ tsp cloves

½ tsp nutmeg

Blend until smooth.

1 2/3 cup milk  (use 2% at minimum and half and half maximum or a combination)

Blend until mixed well.  Taste for spices and adjust as needed.

Pour into pie shell and bake at 425 F for 10 min and then reduce to 350F for 30 – 45 minutes until pie is golden brown and a butter knife comes out clean when inserted into the centre.  

Cool and serve with plenty of whipped cream.   Store in the fridge because of the egg/milk content.

A pie crust review:

Pie Crust:

From Horn of the Moon Cookbook by Ginny Callan.

This crust only has butter so it’s perfect for vegetarians and other lovers of butter. 

Enough for one 10” pie top and bottom.  So for pumpkin pie enough for two bottoms because making only one pumpkin pie is a waste- how will you have enough for breakfast if you only make one? 

2 cups all purpose flour

2/3 cup cold butter

Dash of salt

 

Pumpkin Muffins  (just in case you get tired of pie)

4 eggs

1 cup brown sugar

¾ cup oil

1 ¾ cup pumpkin puree

Mix above ingredients together. 

Add:

1 cup whole wheat flour

2 cups all purpose flour

1 Tbsp cinnamon

2 tsp baking powder

2 tsp baking soda

1 tsp salt

Mix well and then stir in:

2 cups raisins or craisins

Fill muffin tins 2/3 full

Bake 375 F for 15-20 min until a toothpick comes out clean.

Makes 24 muffins.

Remember those pumpkin seeds in the colander? 

Rinse them under cool running water to get most of the bits off.  Spread on a cookie sheet and sprinkle with salt.  Bake in the oven at 350 F for 10 min at a time.  Stir in between to keep them from sticking and help them to brown evenly.   Test if they are done by tasting.   Don't eat too many at once as the fibre will give you the poops.