Don't Toss That PUMPKIN!

*Today I went to HyVee to vote and all their pumpkins and gourds in front of their store are free!  (You don't even have to go in the store--just drive up and grab some!)  I grabbed 3 big pumpkins for pumpkin butter and 3 medium sized sugar pumpkins for pumpkin pie and 8 little pumpkins to stuff as side dishes!*

Halloween is over--that means pumpkins are going on clearance (last year Aldi's had pumpkins on clearance for $1 each after Halloween) and perhaps you have some non-carved pumpkins sitting out as decoration.  Here is what you do to make pumpkin puree and pumpkin seeds (along with some of my favorite pumpkin recipes).  And yes this is quick and easy (and money saving!)  Just think of those yummy homemade pumpkin pies you can make for Thanksgiving!

To puree your pumpkin, first wash the outside of your pumpkin.  Then preheat your oven to 350 degrees.  Cut your pumpkin in half and pull out the large seeds. 

Put them in a bowl of water and set aside. 

Then scoop the strings out with a metal spoon (so much easier to do when your pumpkin is cut in half!)  Cut your pumpkin into 2 - 4 pieces (depending on the size of your pumpkin.)  Place flesh down in a 13 x 9 pan with 1/2 inch of water.  Place in your oven. 

Grab your seeds out of the water and remove what pumpkin strings are left and place them on a towel to dry.  I usually leave them overnight. (You can also dry them in the oven.)

Cook the pumpkin for about 2 hours.  I usually wait until the top of the pumpkin skins start to blister (this makes it really easy to remove the skin.)  Here is what it should look like when you pull it out. (Notice the wrinkles in the skin.)

At this point I usually put the pumpkin in the fridge to cool overnight as well as absorb the water in the pan (makes it easier for pureeing). After your pumpkin has cooled the skin should easily pull off (if it doesn't, just remember to cook a little longer next time so the skin blisters--this time you will probably just need to scoop the flesh out.

In a bowl, mash your pumpkin.  Ta-da!  You now have pumpkin puree that is fresh and YUMMY! 

You can freeze the puree for up to a year.  I store mine in 16 oz containers (about 2 cups should fit)--similar to the amount a can of puree would have.  Be sure to label your containers!  (If you want chunked pumpkin--for example the pumpkin black bean bake recipe calls for chunked pumpkin, simply cook for 1 hour and then cut into cubes.  You can also freeze your pumpkin cubes in a container or freezer ziploc bag.)

Now for those seeds--you can bake them in the oven and simply salt them--or here is one of my favorite pumpkin seed recipes!

http://allrecipes.com/Recipe/Spiced-Pumpkin-Seeds/Detail.aspx

As promised my FAVORITE pumpkin recipes--and yes I have many because I love sneaking squash into anything I can--an added vegetable to the kids diet!  If you have some pumpkin recipes you would like to share, please comment on this blog so I can post for others!  Thanks!

Peanut Butter Pumpkin Bread

I was given this recipe from a friend. YUMMY!

3 C. Sugar
1 (15oz can of pureed pumpkin) --about 2 cups
4 eggs
1C. Veg. Oil
3/4 C water
2/3 C. Peanut butter
3 1/2 C flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg

Combine sugar, pumpkin, eggs, oil, water, and peanut butter; beat well. Combine flour, baking soda, salt, cinnamon, and nutmeg; mix well. Pour in 2 ungreased 9inx5x3 loaf pans. Bake 350 for 60-70 min or until tooth pick center comes out clean.


Pumpkin Bread

(From Aunt Sally)

This pumpkin bread is very easy and everyone in our family loves it. Sometime I put chocolate chips in it – or dried cranberries. It’s a must at Thanksgiving and Christmas! Lisa likes to spread butter on it – I prefer whipped cream cheese – or just plain is also very good!

3 cups all-purpose flour
2 cups sugar
2 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. salt
½ tsp. double-acting baking powder
1 – 16 oz. can pumpkin (2 cups)
2/3 cup salad oil
3 eggs, slightly beaten

Preheat oven to 350 degrees. Grease well two 9” x 5” loaf pans. In large bowl with fork, mix flour with next 7 ingredients; add remaining ingredients and mix just until blended. Turn batter into pans. Bake about 1 hour or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely. Makes 2 loaves.

Pumpkin Pancakes

These are especially good on those cold fall/winter mornings.

http://allrecipes.com/Recipe/Pumpkin-Pancakes/Detail.aspx


Pumpkin Black Bean Bake


This is great for the fall!

1 lb ground beef
2 cups cubed pumpkin pieces
1 coarsely chopped medium onion
1 15 oz can black beans--rinsed
1 cup corn
1/2 tsp salt
1/2 cup beef broth
3 oz cream cheese
1 8.5 oz package of corn bread mix
1 egg lightly beaten
1/3 cup milk
1/3 cup pureed pumpkin

Preheat oven to 400 F. Cook ground beef, pumpkin, and onion over medium heat until browned. Drain juices. Stir in black beans, corn and salt. Heat through. Stir in broth and cream cheese until blended. Transfer into 9 x 13 baking dish. In medium bowl stir corn bread mix, egg, milk, and pureed pumpkin until just combined. Spoon over beef mixture. Bake 20 minutes or until toothpick comes out clean.

Soft Chocolate Chip Pumpkin Cookies


These are almost too soft to be a cookie...but what a great way to get some extra vegetables into your kids.

1 cup pureed pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts.3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Pumpkin Casserole


This is YUMMY! I compare this to sweet potato casserole. A great side dish for Thanksgiving!

http://allrecipes.com/Recipe/Pumpkin-Casserole/Detail.aspx


Pumpkin Butter

I honestly haven't tried this recipe--but since I picked up 3 FREE pumpkins at Hyvee today, I am going to can some pumpkin butter (you can also freeze it--and it makes a great gift--think Christmas!).  Check it out!

http://allrecipes.com/Recipe/Pumpkin-Butter/Detail.aspx