The Amazing Mirvana

Travels, and makes stuff.

Cooking: fresh pumpkin puree RAWKS

I had an extra pumpkin left over from Halloween and decided to try a little experiment. I know that you are supposed to use the small ones for making puree, but this one was fairly large. I just cut it into more managable chunks (after removing the seeds) and placed them skin side up on a cookie sheet and baked at about 400 for a good long while, over an hour. I kept checking on it and removed when the pumpkin felt squishy and could easily be scooped out of the skin. I place the flesh into the cuisinart and pureed. One large pumpkin yieded several cups of puree, enough to freeze for future use. I was surprised by the consistency and flavor of the fresh puree. It tasted much better than canned. I used some to make the following pumpkin bread in my bread machine:

Fresh Pumpkin Bread
by Mirvana

4 T. butter, softened
1 T. molasses
1/4 c. orange/apple juice or water
2 eggs, slightly beaten
2/3 c. sugar
2/3 c. fresh pumpkin puree
1 c. flour (half can be whole wheat flour)
1/4 c. oats
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground cloves
*1/3 c. chocolate chips

Load bread machine with ingredients and set on cake/batter bread. *Add the chips after the first beep.

I also washed and dried the seeds, then placed them on a cookie sheet and sprinkled liberally with kosher salt and a little Essence of Emeril and baked until they looked crispy. Yum.

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