Pumpkin woo-hoo!

[wordplay]

I'm spending part of the day roasting pumpkins for use in baked goods this fall, because (a) so satisfying to roast your own; (b) it makes the house smell great; (c) it tastes better than canned; and (d) bonus roasted pumpkin seeds! \o/

Anyway, the first batch is draining right now while the second is in the oven. Some of it will go for a pie, some of it for pumpkin cookies, maybe some muffins. Other ideas? I don't care for pumpkin cheesecake and am mostly looking for quick baked goods kind of things, I think - breads and muffins go over around here. If you have a tried and true pumpkin muffin, hit me!



1 cup butter
1 cup sugar
1 cup pumpkin puree
1 egg
1 t. vanilla
2 c. flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1/2 c. raisins
1 c. chopped nuts

Mix in order. Drop by teaspoon onto silpat/parchment paper/greased cookie sheet. Bake at 375 10-15 minutes until set well but not browned. (Personally, I like them when they are JUST beginning to color along the edges.)

I love Rosh Hashanah - apples and honey and an extra day off to get the autumn housekeeping and cooking underway. Best holiday-that-I-don't-celebrate EVER! Well done, Jews!

L'shanah tovah!

Comments

[evil-erato.livejournal.com]

I have never cooked a pumpkin down. I am fascinated! Is it anything more difficult that 1.) cut pumpkin into pieces, 2.) bake until mush?

[aome.livejournal.com]

I have a similar question - I just bought a small (like, bigger than a grapefruit but smaller than a canteloupe) pumpkin for cooking purposes and was wondering the best way to go about roasting.

[wordplay.livejournal.com]

This is how I do it. I think some people microwave, too, or boil it on the stove, but this works for me!

[wordplay.livejournal.com]

It's the easiest thing ever, seriously, and v. fun. Make sure you're using smaller pumpkins (I've seen them called sugar pumpkins or pie pumpkins - you don't want something jack o'lantern sized b/c it'll be too stringy), then half them from stem to blossom. Scoop out the strings and seeds and then scrape all that bright orange seedy stuff from inside. Put the halved pumpkin on a rimmed cookie sheet or roasting pan (cut side down) and pour about a cup of water in the pan. Bake for an hour to an hour and a half at 350. I like to bake it until the skin really starts to separate from the flesh (you can see it bubble up while the flesh sags underneath it), because at that point you can just literally pull the rind off by hand or with tongs. If that's not working for you, just scoop it out into a bowl. Puree the hell out of it with your pureeing instrument of choice (I just bought a stick blender and dude, I am never going back) and then drain with coffee filters/cuptowels/paper towels/cheesecloth in a colander over a bowl for several hours/overnight. It takes time but it's v. little actual WORK and I find it v. satisfying to have all that pumpkiny goodness to put up in freezer bags.

[aome.livejournal.com]

Can you refrigerate it while it's draining?

I got a stick blender nearly two years ago - use it ALL the time.

[locumtenens.livejournal.com]

Ooh, thanks. I was just about to ask the same thing!

[legomymalfoy.livejournal.com]

http://community.livejournal.com/bakebakebake/689876.html

Really yummy bread. Make it a lot!

[wordplay.livejournal.com]

Oh, excellent - thanks!

[shewalksonroses.livejournal.com]

Best pumpkin muffins ever - one 16oz can of pumpkin (or equivalent fresh puree) mixed with one box spice cake mix. Seriously yummy, and sooo easy. I imagine you could probably use a spice cake recipe and omit the wet ingredients and get the same result. :D

[wordplay.livejournal.com]

Oh, awesome - that IS easy! Thanks, Meg!

[locumtenens.livejournal.com]

Okay. So. You're both totally right!

Carrie, I followed your instructions above - cooked a fresh pumpkin 'down' or whatever, and then, Meg, I used your idea and added the puree to cake mix.

I couldn't find just generic spice cake mix, so I used this Cinnabon Streusel mix instead and it was fabulous!

Thanks guys!

[jlh.livejournal.com]

I know you're looking for baked goods, but the Afghans among others use pumpkin as a vegetable and I've always really liked it that way. They put it into little turnovers for appetizers, too.

You could also make pumpkin lasagna, which is like an easier way to make pumpkin-filled ravioli. I know they did that on top chef a few times, layering big sheets of pasta with pumpkin puree and then probably some bechamel.

Soup is also awesome.

[wordplay.livejournal.com]

You know, winter squash for me has always been more about the sweet (acorn squash with maple syrup, etc) but I like the idea of the lasagna and, of course, I love me some butternut soup. Good ideas - thanks!

[r-becca.livejournal.com]

Oooh, thanks for the recipe! Chances are slim that I will actually roast my own pumpkin, but I will *definitely* try that recipe. :)

[imaginarycircus.livejournal.com]

Pumpkin pie ice cream is awesome. :D I've had it both with a pumkin pie base and with chunks of actual pie in a vanilla base. yum!

[sansets]

Pumpkin Pancakes. They are made of WONDER. And taste best with apple butter on top. (I have a few other pumpkiny recipes in that post as well, but my favorite recipe for pumpkin cookies is actually this one. Basically the same as your recipe, but the extra baking powder makes them just puff up in the oven and melt in your mouth! Mmmmm ... yay pumpkin cookies.)