Tuesday, October 9, 2012

Pumpkin Time


Being the first week of October, I decided I could wait no longer for the steady stream of pumpkin something treats.  Wanting a more efficient (and easier) way to get the pumpkin puree from our heirloom Small Sugar pumpkins, I did a quick search online (so not old fashioned I know) and read about baking the entire pumpkin in the oven - stalk and all.

Well, while I was doing my morning baking, I put one in.  The oven was set at 350 degrees and in it stayed for about 90 minutes or so.  I turned the oven off, kept the door shut and let it stay in until it cooled.

I was then completely wowed!  The skin peeled right off and then it was a breeze to cut through and using my ice cream scoop, the "guts" scraped right off.  I would say in about five minutes, I had all of the puree.

So far I have made Pumpkin Bars from one of my favorite cookbooks - 
Uprising - The Whole Grain Bakers' Book
(I have added my variations)
Crust:
4 cups rolled oats
1 1/2 cups whole wheat pastry flour
1/2 cup maple syrup
3/4 cup butter
Blend together oats and flour.  Cut in butter.  Add maple syrup and mix well.

Filling:
1 2/3 cup mashed pumpkin
3/4 cup cream
1/2 cup honey
1 t. vanilla
1/4 t. nutmeg
2 t. cinnamon
1/4 t. ginger
1/8 t. ground gloves

Combine .
Spread 1/2 crust in an 8 x 12 pan.  Spread filling over crust and then crumble rest of crust mix over filling.  Bake at 350 degrees for 30 - 40 minutes.


Pumpkin Bread
(this recipe was in one of my books - hand written by a friend)
1 1/2 cups whole wheat flour
1/2 t. salt
1 t. baking soda
1 cup pumpkin puree
1/2 c. safflower oil
2 eggs
1/4 t. nutmeg
1 t. cinnamon 
1/4 t. allspice 
Walnuts

Combine all.  Bake in a bread pan at 350 degrees for 60 minutes.

What seasonal recipes are you enjoying?


12 comments:

  1. This is perfect timing for me, my husband roasted several pumpkins in the outside cooker and I wanted to bake something with them,both recipes looks amazing and now that my weather is a little cooler [at least for today] it's a great day to bake. Thank you so much.

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  2. thanks for the recipes..for our Canadian Thanksgiving we simplified dessert..individual baked apples in jam jars with crispy topping..they were delicious.The apples were small. I think the jars are 4 ounce, perfect for special individual desserts, custards,crisps,bread rolls.I got the idea on the internet a few Christmases ago...Carrie from St Thomas

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  3. Delicious! And so easy isn't it ;D
    m.

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  4. Thanks for the yummy recipes, Tonya. We also are eating lots and lots of gourds right now...just perfect for this time of year!
    xo jules

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  5. Wow! Now I have a new way to deal with getting the most out of my pumpkins! I am excited since pumpkins are my favorite food besides peaches! Thank you for the recipe and the advice!

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  6. What a great idea. My children had pumpkin pie for the first time ever this weekend and my husband and I for the first time in years and years. I didn't used to like it, but we all loved it this time. After seeing your roasting directions, I think I might plant a few pie pumpkins next year and give it a go. Thanks for sharing this tip!
    Oh, and I am enjoying french onion soup. Last night with dinner, and today for lunch, with 3 more in the freezer.
    http://plain-jane-remembrances.blogspot.ca/2012/10/long-weekends.html

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  7. Apple Pie, Apple Walnut Bran Muffins, Apple Crumble and lots and lots of soup. We have a lot of apples from apple picking. When you put the whole pumpkin in the oven, can you still roast the seeds after the fact? What happens to those seeds is what I am trying to ask.

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  8. Hmmm... I will have to try that. We have been enjoying pumpkin oatmeal, pumpkin French toast and pumpkin bread. Love this time of year!!!

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  9. Thanks for the recipes! I made both yesterday with a large pumpkin that was waiting to be made into something delicious.

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  10. I usually hack my pumpkins in half before baking. What a great idea to bake it whole! I assume you poked some holes in it with a knife tip (like a baked potato) so it wouldn't explode. Thanks for sharing this and the yummy-sounding recipes.

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  11. That is such a cool idea. I am going to try this this weekend! I've been craving pumpkin soup all week!

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