As I mentioned in my last post, we went apple and pumpkin picking a few weeks ago. I somehow forgot all about the pumpkins for a few days ( ahem two weeks) but miraculously they were just fine. Thought I’d stop pushing my luck and started preparing them for next week’s Pumpkin Pie eating extravaganza, before they went bad. To preserve the pumpkins, all you have to do is freeze the pumpkin puree and then use it when you’re ready to bake.
Make and store your Pumpkin Puree
Slice the pumpkin in large pieces, and remove the seeds and pulp. Boil with skin on (optional, but I find it easier to remove the skin once the pumpkin is boiled and softer). Once the pumpkin is ready – when a fork is able to easily slide into pumpkin flesh, remove from pot and allow to cool for a few minutes. Peel the pumpkins and puree the pieces until you have a smooth consistency. Place your puree in freezer bags, in an even layer. Try to remove as much of the air as possible from the bags. This will facilitate faster freezing and will make your pumpkin easier to store until it’s time to use it.
If you’re able to get your hands on fresh pumpkins, it really does make all the difference in your final product. People will be thinking you’re a tiny Baking Goddess!
I had more than enough pumpkin to make two pies so with the leftover bag I decided to make pumpkin bread.
What you’ll need
- 1 1/2 cups flour
- 1/2 teaspoon of salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup pumpkin purée
- 1/2 cup olive oil
- 2 eggs, beaten
- 1/4 cup water
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 cup chopped walnuts
What to do
1 Preheat oven to 350°F. Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into a well-buttered loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Cool on a rack and serve.