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)
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.
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
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.
(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
1/4 t. nutmeg
1 t. cinnamon
1/4 t. allspice
Combine all. Bake in a bread pan at 350 degrees for 60 minutes.
What seasonal recipes are you enjoying?