A Pumpkin Project - Part 3

This part 3 has been long in the making but let me tell you - it's worth it!!


So, I bought a pumpkin. Not a small, pretty pie-pumpkin - no, they were out of those. This was a big, ugly green thing. But I was assured this is what companies use to make their pumpkin purees. It was also a spur of the moment purchase. I went out to lunch with a good friend, watched a Tech game and then headed to Sinkland Farms to look for some kettle corn. Wound up with a pumpkin instead. And so the pumpkin project continued.

To get the darned thing open was ridiculous
:

Yes, that's a knife. Then that didn't work and I went to the saw. Then I jammed scissors in there and hammered them in. Then I kept switching between all three until I could pry it open. That took a good 40 minutes.

Once it was open, I covered it and baked it for, let's try to remember, I think about an hour and a half. I just kept checking it to see when it was done. I got a lot of great tips from pickyourown.org on how to cut, cook, puree, and use my yummy pumpkin flesh.

While that was going roasting, I prepared the seeds which I saved when gutting the pumpkin. I've never made roasted pumpkin seeds before so I figured I'd go ahead and try it. Let's just say they weren't bad but I'm also not a huge fan of sunflower seeds. I think I would have liked them if I were a general seed fan but I find that I just don't know how to eat them. Do you eat the whole seed or spit them out? I just don't get it.
I didn't add any salt and just used butter/pumpkin pie spice to flavor them. If they were saltier I would have liked them a bit more, but I still would have just sucked off the salt/spices and spit them out so really it wouldn't have changed a thing!



So then, using mostly the recipe from pickyourown.org I made a delicious SUGAR FREE pumpkin pie, using the pumpkin puree I scooped from my own pumpkin. It was so incredibly satisfying so know I made this - except that I used a frozen crust. Shhhh.

Sugar-free, no preservatives or other fillers pumpkin Pumpkin Pie!
(these amounts are only for fresh pumpkin because of the water content. I wouldn't use this for canned pumpkin)

3 cups pumpkin puree
3/4 cups of honey (more to taste - that's the sweetener)
*2 tablespoons pumpkin pie spice
4 large eggs
18 oz of evaporated milk (1.5 cans of 12oz size)
1 tsp vanilla extract

*the recipe called for separate cloves/cinnamon/allspice/ginger or 4 tsp of pumpkin pie spice but I didn't think it had enough spice so I added more to get to 2 TBS. I also added 1/2 tsp extra vanilla extract and did not add the salt- which was optional anyway.

Blend everything together, pour it into 2 pie crusts - bake at 425F for 15 minutes then 350F for about 45 mins to an hour. Test it using a blunt knife and it should come out completely clean.

This came out absolutely delicious, as confirmed by other friends and coworkers. I know people shy away from things that are sugar free because you're afraid it will have no taste but trust me this was wonderful!



This project has turned out to be something truly inspiring!!!!

A Pumpkin Project - Part 2

I know I left you with a cliff hanger about those pumpkin Cheerios and let me tell you - you have to try it!! I used the same pumpkin milk from the Pumpkin Spice Coffee recipe, still without the sugar, and uses that as my milk poured over plain Cheerios. It just made such a wonderful fall-tasting breakfast and I really enjoyed it.

Then today I made mashed sweet potato for the first time. I skinned it and boiled it, added salt, pepper, butter and milk, and mashed it like I would regular potatoes. I like lumpy potatoes so I didn't mash very long. It was really, really good. BUT THEN I MADE IT BETTER! I added some canned pumpkin puree to the mashed sweet and re-heated. I am sure the taste was just sweeter than it would be if you mashed pumpkin alone - but I've never done that and don't really plan on it. This was a great and EASY way to incorporate pumpkin into dinner. Paired it with some grilled ham steak and green beans. If there is one thing that makes any dinner better it's being extremely colorful on my plate! Pink, green and orange? Well, they didn't really go well together but it was still fun looking.

Stay sweet

A Pumpkin Project - Part 1

So I have had this can of pumpkin puree for a year - I bought a couple during last year's "pumpkin shortage." The only problem is, L isn't a big pumpkin fan so my thoughts of pumpkin pie and pumpkin roll just never came to be. Then I fell in love with pumpkin spice lattes. I've decided this is my year to discover new pumpkin recipes - cookies, lattes, breads - anything and everything.

Attempt 1:
Pumpkin Spice Latte which became Pumpkin Spice Coffee (what really makes something a latte, anyway?)

Ingredients:
1 tbs pumpkin puree
1 cup milk (I used 1%, whole would make it thicker and, if I had it, I would try almond or something similar)
1/2 tbs vanilla extract (I used imitation because I need to finish it so I can open my pure but pure would be better)
1/4 tsp pumpkin pie spice
1 cup strong coffee (I used half-caff)
1 tbs half and half
sugar to taste, whipped cream for the top and a sprinkle of nutmeg for aesthetics

This is a combo-recipe of a few I found. Except it's late-ish, I've worked all day and have tests to grade so lets say I made a lazy version of my own recipe.

Mix together pumpkin, milk, vanilla, and spice. I don't have a milk frother and didn't feel like getting out my mixer and whisk, so I used a fork to make it "frothy." Didn't really work. Anyway, heat it up in the microwave about 2 minutes.

Add half the new "pumpkin milk" to the coffee. Stir in the half and half. Put the rest of the milk in the fridge for tomorrow. Add sugar - I forgot this part and I'm only in the living room but I like what I have so I'm not going into the kitchen for sugar. I also don't have any whipped cream - which is clearly optional anyway. I couldn't find the nutmeg. Remember, I said I'm tired.

So what I've ended with is a delicious pumpkin spice coffee. Love it, really. So now I need to decide what to do with the rest of the pumpkin milk. Of course, I could make more pumpkin coffee in the morning. Or - I am thinking of using it in a bowl of plain Cheerios - delicious or disastrous? I'll let you know ;)


Love you Pumpkin ;)