MAKE YOUR OWN PUMPKIN PULP for pies, breads, etc. Sugar pumpkins are the kind to use for pumpkin pies and baking. The big ones used for carving are tougher with less flavor.
Homemade pumpkin pulp is more watery than the kind you get in a can. You can either squeeze some of the water out with cheesecloth, or use a towel but know that the towel will be stained
orange, or you can use coffee filters too...
Or you can bake some of the water out
by spreading 2 1/2 cups of the pulp on a pan and bake it in a 275 degree oven for 40 minutes, or until half what it was. Stir a few times during the process. Cool before using in recipes.
You can keep fresh pumpkin purée in the refrigerator for about 3 days before using or you can freeze it up to 3 months. To use the frozen pulp, defrost it in the
refrigerator for a day before using and then strain through cheesecloth before using.
Baked Homemade Pumpkin Pulp Cut a small-medium sized pumpkin in half, and then scrape out all the insides (seeds, etc.). You can then place the halves in a roasting pan with a little
water in the bottom of it, and then
bake it at 350 degrees (some people also recommend cooking at 450 degrees) until the pulp is soft. Then you can just scrape the pulp out. Another way to cook the pumpkin halves is to place them cut side down on a baking sheet and bake them that way.
You can also supposedly just bake a whole pumpkin by poking a few holes in its skin with a knife or
fork, then baking it at 350 degrees until soft (poke it with a knife to see how soft it is).
Stovetop Homemade Pumpkin Pulp Another way to make pulp is to cut the small-medium sized sugar pumpkin in half, and then to scrape the insides out (seeds, etc.) then to cut the pumpkin (leave skin on)
into pieces. Put a few inches of water in a pan, then boil the water, add the pumpkin pieces, cover, and simmer/steam until the pulp is soft. Once soft and removed from the pan,
just scoop the pulp out of the skin. You should be able to mash it with a fork, or you can use a potato masher.
ROASTED PUMPKIN SOUP 2 T butter * 1 onion, finely chopped * 2 T chopped fresh ginger * 4 cups pureed roasted pumpkin * 4 cups vegetable or chicken stock or water * 1 cup half-and-half or cream * salt and pepper
Melt the butter in a pan, then add the onion and cook for about 10 minutes. Add the ginger and cook 2 more minutes while stirring. Add the pumpkin, then the
stock/water and mix well. Add the half and half or cream and salt and pepper to taste. Bring to a boil, then turn heat down to simmer for 5 minutes then serve.
PUMPKIN SOUP WITH CHILIS AND COCONUT MILK 2 T butter * 1 onion, finely chopped * 1 small chili pepper, finely chopped (or you can also use red chili flakes to taste) * 2 T chopped fresh ginger *
4 cups pureed roasted pumpkin * 4 cups vegetable * 1 cup coconut milk * salt and pepper
Melt the butter in a pan, then add the onion and cook for about 10 minutes. Add the ginger and chilis, and cook 2 more minutes while stirring. Add the pumpkin, then the
stock/water and mix well. Add the coconut milk and salt and pepper to taste. Bring to a boil, then turn heat down to simmer for 5 minutes then serve. You can garnish with fresh chopped
cilantro, parsley or green onions.
PUMPKIN BUTTER 8 cups cooked pumpkin pulp * 8 cups brown sugar * 4 lemons, grated rind and juice * 1 1/4 t ground cinnamon * 1/2 t ground nutmeg * 1/2 t ground allspice * 1/2 t cloves
Combine pumpkin, sugar, lemons rind, and spices in a pan and cook over low heat for about 1 hour, stirring frequently. When it is very thick, like apple butter, spoon into
hot, sterilized jars, leaving 1/4-inch head space. Seal and process in hot-water bath for 10 minutes or store in refrigerator and use right away. Makes 6 pints.
FROSTED PUMPKIN BAR COOKIES 2 cups pumpkin pulp * 4 eggs * 3/4 cup oil * 2 cups sugar * 2 cups unbleached flour * 2 t baking powder * 1 t baking soda * 1/2 t salt * 2 t cinnamon * 1 cup nuts (optional)
Mix first 4 ingredients together well, then add the rest of the ingredients. Pour into cake pans or oblong pan and bake at 350 degrees for about 25 minutes. Cool.
FROSTING: Beat together 1/4 c softened butter, 1 1/3 c powdered sugar, 1 t vanilla, and 4 oz. softened cream cheese, and spread on cool pan of cookies before they are cut. Once iced,
cut into individual cookies.
HONEY PUMPKIN BREAD 1/3 cup butter * 1/2 cup honey * 1/4 cup brown sugar * 2 eggs * 1 cup pumpkin pulp * 2 T buttermilk * 2 1/4 cups unbleached flour * 2 T baking powder * 1/2 t salt *
1 t ground ginger * 1 t baking soda * 1 t pumpkin pie spice * 1/2 cup chopped pecans or walnuts * 1/2 cup raisins
Mix together the butter, honey and brown sugar. Then add the eggs, pumpkin and buttermilk, mixing well. Add the floue, baking powder, salt, ginger, baking soda, and spices, then
stir in the nuts and raisin. Pour into a greased loaf pan. Bake at 325 degrees for an hour or until done (when knife inserted comes out clean).
Kirsten Anderberg. All rights reserved. For permission to reprint/publish, please contact Kirsten at kirstena@resist.ca.
Kirsten Anderberg. All rights reserved. For permission to reprint/publish, please contact Kirsten at kirstena@resist.ca.