Tuesday, October 09, 2007

Pumpk'd

It's definitely harvest time! I bought six pie pumpkins from Farm Boy and spent my holiday Monday roasting...


Puréeing and packaging...


and Muffining! I tweaked the VwaV Best Pumpkin Muffins Ever recipe to use whole wheat flour, egg replacer and some applesauce that would have otherwise rotted in the fridge (it was still fresh when I used it!). They were amazing. I also made a Pumpkin Pie for Thanksgiving, but I ate all evidence of that.


I also tweaked my own recipe for Pumpkin Scones. I cut out circles, and instead of using the Drizzle part of the recipe (I was getting lazy at this point), I just sprinkled some cinnamon on top of the icing.


With all of that, I STILL have loads of pumpkin left over to store in the freezer to make more yummy pumpkin treats throughout the winter - hooray!

5 comments:

Vegyogini said...

At what temp and for how long did you roast the pumpkins? My Trader Joe's has some and I was wondering how to prepare them. Thanks!

springsandwells said...

what a great idea to do all the roasting and pureeing ahead of time. I got two nice pumpkins out of our garden this year... right now they are serving as fall decor, but after halloween their days are numbered!
:)

VeggieGirl said...

WOW!! what gorgeous, delicious ways to enjoy pumpkin - yum!!

Judy said...

Pumpkin is so great, and the little pie ones are so cute. I just might have to get some and roast them too!

Sarah said...

Thanks for the comments!

Vegyogini - to roast, I cut small pie pumpkins in half (larger ones in quarters), sccoped out the seeds, and put the 'kins skin side up on a parchment covered cookie sheet, and roasted at 375 degrees for 1 1/2 hours. Once done, I scooped out the soft stuff, mashed it a little bit, then puréed in the food processor. A little extra work, but tastes much yummier than canned!

Just keep in mind that unless you strain the liquid through cheesecloth before packaging (I'm too lazy to do this), it'll be a little runnier than canned.

Enjoy!