The Infinite Pumpkin: What to Make with Pumpkin Puree

    I absolutely love everything about Fall it's my favorite season!  One of the things that I love most about fall, besides the fact that summer is gone, is PUMPKIN.  Pumpkin anything and everything! It's become a family tradition of ours to take Ezekiel to the pumpkin patch and pick out our pumpkin for the season.   Most people like to carve pumpkins and sit them outside with a candle, I like to cut up my pumpkin and make Pumpkin Pureé!

PUMPKIN PUREÉ

 
  Making Pumpkin Pureé is as easy as carving a pumpkin!   First you pick your pumpkin, some may prefer the smaller "Pie Pumpkins" but you honestly can use any pumpkin.  Remove the seeds and guts. Cut up your pumpkin into several pieces.  Place them on a baking sheet and bake for 50 minutes on 350*F.  Now is the time to remove the skin from the pumpkin.  I use a spoon and scoop the pumpkin off of the skin.  At this point if your pumpkin is soft enough to mash go ahead and mash pumpkin in a bowl.  If your pumpkin needs a little more time put it in a crock pot and cook on low for and hour or two.  I add a little bit of water if the pumpkin is dry.


You can make many variations by adding spices like cinnamon or nutmeg when you are cooking the pumpkin but I usually leave mine plain because I never know what I am going to make with it and you can always add later.
Now your pumpkin is ready to Pureé!  You can use a blender or appliance of your choice.  I use a magic bullet.   I like to put my pureé in freezer bags in 2 cup quantities.  Simply for the fact that a lot of recipes use 2 cups of pumpkin pureé.

Pumpkin Pureé Recipes 

The Choices are endless just type in pumpkin recipes in Pinterest and it goes crazy!  Here are a few of my favorite.  Several I have made, a few are my friend's recipes, and some I am so looking forward to trying this year.

Pumpkin Hummus

1 1/2 c chick peas                              Directions:  Pureé all together and enjoy!

1/3 c pumpkin 

3 T   EVOO

3 T  Tahini

1 garlic clove

1/2 tsp Paprika

1/4 c water

salt and lemon to taste

Baby Food

Baby Food

     Last Fall when my son was just starting out on baby food I decided to try making my own baby food! I had so much fun and we saved so much money not having to by gerber.  

    All you need to do is put the pureé in ice cube trays and place in the freezer.  Once they are frozen store in freezer bags!   To prepare for baby's meal I would place the about I was feeding that day in the refrigerator early in the morning to thaw.  Mix with a little cinnamon and Ezekiel absolutely loved it!

Pumpkin Roll

     I usually end up making a few of these every year!  My husband begs for them!

3 eggs, beaten

1 cup white sugar
2/3 cup pumpkin puree
1 tablespoon lemon juice
2/3 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup confectioners' sugar
1/4 cup butter, softened
1 (8 ounce) package cream cheese

1 teaspoon vanilla extract

1. Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 10x15 inch jelly roll pan.
2. In a mixing bowl, beat together the eggs, sugar, pumpkin and lemon juice.
3. Sift together the flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into pan and bake for 15 to 20 minutes. Remove from oven and allow to cool enough to handle.
4. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
5. Prepare the frosting by blending together the sugar, butter, cream cheese and vanilla.
6. Before completely cool, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 8 to 10 servings.

Pumpkin Pie

     I have to admit that last Thanksgiving was the first time I have made a pumpkin pie!  I used the Libby's pumpkin pie recipe...ya know the one that's on the label (except I used my pumpkin pureé) and it was no joke the best pumpkin pie I've tried.  So I am sharing Libby's recipe with you all!

 * Substitute 15 oz (approx 2 cups) pumpkin pureé for the can of Libby's Pumpkin.





3/4 cup granulated sugar1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.
BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Pumpkin Spice Coffee/ Frappe

This one is a favorite and the best part about it is that it is SKINNY!  I have to give Peanut Butter & Peppers the credit and apparently her recipe is blowing up on Pinterest.

1 1/2 cups coffee, frozen, partially thawed
2 Tbsp. pumpkin, canned
1/2 tsp. vanilla extract
1/4 tsp. pumpkin spice, ground
1 tsp. stevia
1/2 cup unsweetened coconut milk From a carton, not canned
2 tbsp. whip cream, fat free
1 dash cinnamon, ground

In a blender add coffee, pumpkin, vanilla, pumpkin spice, stevia and coconut milk. Blend until smooth. Pour into a glass and top with whip cream and sprinkle of cinnamon.

Pumpkin Soup

     This Yummy recipe came from my friend Sharee Schock and it is delicious!

6 Cups Chicken Stock

1 1/2 tsp salt

4 cups pumpkin pureé

1 tsp chopped fresh parsley

1 C chopped onion

1/2 tsp chopped fresh thyme

1 clove garlic, minced

1/2 cup heavy whipping cream

5 whole black peppercorns

Directions:

1. Heat Stock, salt, pumpkin, onion, thyme, garlic and peppercorns.  Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

2. Pureé the soup in small batches (1 cup at a time) using a food processor or blender.

3. Return to pan, and bring to a boil again.  Reduce heat to low, and simmer for another 30 minutes, uncovered.  Stir in heavy cream.  Pour into soup bowls and garnish with fresh parsley.

You can add ground ginger and a little ground curry to taste.  Serve with buttered French Bread!  

Pumpkin Bread

Brooke Glass' Cranberry Pumpkin Bread

Dawn White's Chocolate Chip Pumpkin Bread

Pumpkin Cookies

2 1/2 cups all-purpose flour
1 cup rolled oats 4 teaspoons baking powder 1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons butter
1 1/3 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin
1/2 cup apple butter
1 cup chopped walnuts

1. Preheat an oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
2. Stir the flour, oats, baking powder, cinnamon, nutmeg, pumpkin pie spice, ginger, and salt in a bowl.
3. Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the mixture before adding the other along with the vanilla. Add the pumpkin and apple butter; continue beating. Mix in the flour mixture until just incorporated. Fold in the walnuts, mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
4. Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Pumpkin Pie Cake

                                                            Mimi's Pumpkin Pie Cake

Pumpkin Whoopie Pies

2 cups packed brown sugar

• 1 cup vegetable oil
• 1 1/2 cups solid pack pumpkin puree
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons ground cinnamon
• 1/2 tablespoon ground ginger
• 1/2 tablespoon ground cloves
• 1 egg white
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3/4 cup shortening

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
3. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
4. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

*Recipe from All Recipes.com

Pumpkin Spice Fudge

First Prize Pumpkin Spice Fudge

Maple Pumpkin Rolls

This recipe came from Lauren at LaurensLatest.com.  Absolutely Amazing!!!!!

Ingredients:
for the dough– 
1 packet active dry yeast (2 1/4 teaspoons)
1/4 teaspoon granulated sugar
1/2 cup warm water
1/2 cup warm milk
1/4 cup melted butter
2/3 cup granulated sugar
1 teaspoon salt
3/4 cup pumpkin puree
 5-6 cups all purpose flour

for the filling–                                                            for the glaze–
2 tablespoons butter, melted                                      2 cups powdered sugar
1/4 cup maple syrup                                                  1/4 teaspoon vanilla extract
3/4 cup packed brown sugar                                     3/4 teaspoon maple extract
2 tablespoons cinnamon                                            3 tablespoons milk
1/2 teaspoon nutmeg (optional)

Directions:
In large bowl, sprinkle yeast and 1/4 teaspoon sugar over warm water. Stir and proof 5-10 minutes. After yeast has foamed, stir in milk, butter, sugar, salt, pumpkin puree, and half the flour. Stir in flour by 1/2 cup increments. When you can no longer stir, remove dough to board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but won’t stick to your hands. (For me, it took me about 5 minutes of kneading and I used 5 1/2 cups flour.) Lightly grease dough ball and place into a clean bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft free area in your kitchen. Let dough rise for 1-2 hours or until doubled in size.

While waiting for dough to rise, grease 1-9×13 pan and 1 pie plate or 8×8 square dish. In a small bowl, stir maple syrup and butter together.

Punch down dough and remove to a clean, lightly greased board. Roll dough out to be 24×12 inch rectangle (approximately). Pour butter and maple syrup mixture over rolled dough and spread out to moisten entire surface. Sprinkle brown sugar, cinnamon and nutmeg over top dough and press down lightly. Roll dough up lengthwise to be a long, skinny log. Pinch edges of dough together. Using a sharp knife, cut entire log in half (to get 2). Cut those halves in half again (to get 4). Cut those halves in half again (to get 8 ) and then again (to get 16). Place rolls in prepared pans. (12 rolls in the 9×13, 4 in the other.) If some of the filling oozes out onto your board while cutting, scrape it off and place on top of the rolls to bake (we don’t want to loose any filling!). Cover rolls to rise again for 1 hour or until they have almost doubled in size. Bake at 350 degrees for 20-25 minutes or until top of rolls are golden brown. (Check them after 18 minutes just to be sure you don’t over bake).

While rolls are baking, whip powdered sugar, vanilla, maple extract, and milk together until smooth. Drizzle over hot rolls and serve warm.

Pumpkin Cheesecake

Perfectly Pumpkin Cheesecake

                                       

Pumpkin Pancakes

Ingredients:

1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
pinch of ground cloves
1 cup milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg
1/2 cup chopped walnuts

Directions:

Whisk together flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and a pinch of ground cloves.
In a separate bowl, stir together milk, pumpkin puree, melted butter, and egg; fold mixture into dry ingredients.
Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter, walnuts, and syrup.

Source: Martha Stewart Living, October 2006

Pumpkin Donuts

     Last and certainly not least, I stumbled upon this yummy recipe at Mennonite Girls Can Cook and it is a must try recipe!

2 eggs
1 cup sugar
2 tbsp softened butter
I cup pumpkin pureé 
1 tbsp lemon juice
4 cups white flour
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup evaporated milk
Oil for deep frying

In a mixing bowl beat eggs, sugar and butter. Add pumpkin and lemon juice, mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg and add to pumkin mixture alternately with milk.
Cover and put in fridge for 2 hours. Turn onto lightly floured surface and knead 5 or 6 times. I needed extra flour to roll out the dough. Roll to 3/8" thickness and cut with a donut cutter.
In deep fryer or skillet ( I used my wok) heat oil to 375 degrees..I test to see if it's hot enough by putting a 'donut hole' in the oil and if that rises to the top immediately you know the oil is hot enough. Fry donuts, a few at a time until golden, about 3 min, turn once and remove with slotted spoon and drain on paper towels to soak up excess oil.