I LOVE Autumn! I love the change of seasons in general, but Fall has always been my favorite. I am somewhat sad that the garden is done with the production explosion that occurs during the summer. It is still a working garden, though. The kale is up and doing wonderfully. The lettuce and carrots are close behind. Almost all of my garden beds are full again, and many will remain so until it is again time to replant this spring. One reason I love this area is because it is growing season every month of the year! Unfortunately, my pumpkins didn't do well this year. Pumpkins are my absolute favorite fall fruit! Yes, fruit. Technically, anything that has seeds growing inside of a fleshy covering is a fruit. Hence, the veggie garden, aside from root veggies and leafy greens, is really a fruit garden. Just sayin'! Anyway, pumpkins are also my favorite Autumn decoration, and the majority of the activities and recipes that I enjoy the most this time of year, include them.
I couldn't resist buying jack-o-lantern pumpkins and some sugar pumpkins as soon as they started appearing in stores and at roadside stands. I never can. I did manage to resist the urge, however, to dig into them yet. Last night I finally got to! I de-seeded and baked one of my sugar pumpkins and made pumpkin puree. It is so simple! I couldn't find my camera though! Ugh! I will add pictures later. I always used canned pumpkin, because it is more convenient, right? Not that much... not really. And it isn't nearly as much fun OR as delicious! Fresh pumpkin is by far superior to canned pumpkin. Why take my word for it though? Try it for yourself!
Making Pumpkin Puree
1. Get your pumpkin! Small sugar pumpkins are best if you buy them from the store. Jack-o-lantern pumpkins can be used, but the taste is more bland and they are more stringy most of the time. I have done it, though, and it has turned out wonderfully. There are many heirloom pumpkins that grow to be very large and are delicious! Unfortunately, most stores only carry sugar pumpkins, and I assume that is what most people will have access to.
2. Cut the pumpkin in half length wise (top to bottom, not around the "equator" or the pumpkin). The stem will get in the way, but it will be easy to cut out once you break the pumpkin into halves.
3. Remove the seeds and strings and set aside. Don't throw them away! We will roast the seeds later! Try to get most of the strings, but don't spend forever trying to get every single one. Give it a good once over and then you're done.
4. Set the pumpkin halves upside down (skin side out) in a baking dish. The dish or pan must have sides because juice will collect in the bottom.
5. Bake in a 350 F oven until you can easily pierce it with a fork, the same way you would check to see if potatoes are ready to be mashed. The time depends on the size of the pumpkin. For a 4lb sugar pumpkin approximately 45 minutes.
6. The skin will peel right off when the pumpkin is done. Peel the pumpkin and then mash it with a potato masher or send it through a food processor. If the puree is very watery I line a strainer with a coffee filter, set it over a bowl, add the puree, cover it, and place it in the fridge over night. The pumpkin juice will collect in the bowl (I love drinking pumpkin juice! Very Harry Potter, very tasty, and oh so good for you!) and the thicker puree is easy to scrape off of the coffee filter.
6. Either use the puree right away, or freeze it. It is easiest to measure the puree out before you freeze it. I measure it out in 1 cup amounts, place in a freezer baggie, get the air out, and then smash it down until it is flat. It defrosts faster that way, and it takes up less freezer space.
Roasted Pumpkin Seeds
1. Separate the seeds from the strings. The strings make an excellent treat for your chickens or turkeys. Don't have chickens or turkeys? Put them in your compost pile to enrich your garden next year, or throw them directly into the garden to compost on their own.
2. Many people rinse their seeds. I prefer to leave them like they are.
3. Toss them with seasoning of your choice. Mrs. Dash works great, as does cumin, chili powder, or simply a little salt.
4. Spread them on a baking sheet and pop them into the oven with you pumpkins. 350 F for around 20 minutes, or until they are golden brown.
5. Enjoy! Pumpkin seeds are eaten just like sunflower seeds and are very high in vitamins and nutrients, as is the whole pumpkin. It is a wonder food! The beautiful vibrant color alone is evidence!
What to do with all of that wonderful pumpkin puree? Obviously, pies are high on the list. But that it not all that can be done with pumpkin! I love making pumpkin rolls for the holidays. I will have to include that recipe later, although there is a wonderful recipe on the side of the Libby's pure pumpkin can. I tend to write down the recipe and then put the can back on the shelf! It is amazing mixed with a little bit of butter and a bit of brown sugar, as a side dish. Sauteed with onions is another wonderful way to serve it up as a side dish. Pumpkin soup, as well! I pureed the pumpkin last night primarily to make gingerbread pancakes and pumpkin bread! I make breakfast in large batches on the weekend and then store them in the freezer so we can have a healthy breakfast all week long, rather than living off of high sugar, highly processed foods like breakfast cereal, or spending twice as much on prepackaged food that is also high in preservatives. We don't have a lot of time in the morning and it is usually hectic.I also made sausage and eggs so we can have biscuits in the mornings. Gingerbread pancakes are one of my favorite recipes for this time of year, and are amazing for breakfast during the holidays with family. Just as a warning, this recipe make a very large batch. I think I got about 2 dozen pancakes this morning. It is a recipe I found years ago for waffles, that I tweaked just a bit, but it will still work for waffles as well.
Gingerbread Pancakes
Dry Ingredients Wet Ingredients
- 3 cups all-purpose flour - 4 large (fresh) eggs
- 4 tsp baking powder - 2/3 cups packed dark brown sugar
- 2 tsp ground cinnamon - 1 cup pumpkin puree
- 2 tsp ground ginger - 1 1/4 cups milk
- 1/2 tsp nutmeg - 1/2 cup molasses
- 1/2 tsp salt - 1/2 cup melted butter
1. Combine dry ingredients in a LARGE mixing bowl.
2. Beat eggs and and brown sugar in a medium bowl until fluffy, then mix in the rest of the wet ingredients.
3. Add wet ingredients to dry ingredients and mix just well enough to moisten. Do not over mix!
4. Ladle ingredients onto non-stick pan over medium heat.
5. When bubbles start to form on the top of the pancakes it is time to turn them. Cook evenly on both sides.
6. Top with fresh whipped cream. I find that these are sweet enough to not need syrup.
7. Enjoy!
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