Pumpkin!!

A couple weeks ago I bought 2 sugar pie pumpkins from Wolfe's Produce in Riverview (6005 US Hwy 301 S, Riverview FL 33578). They were each about 5 lbs. I paid $5.00 for both. Right after Halloween is a great time to buy pumpkins but make sure you get pie pumpkins. Those monster pumpkins are super cool but lack that delicious pumpkin flavor. Pumpkins have a surprising amount of water in them so it's hard to know how much puree you will get from them. Here's what I did with them.

Pumpkin Puree (Makes about 4 quarts)
Can be canned or frozen.

1. Cut pumpkins in half. Remove seeds (save for other uses).
2. Place pumpkin halves cut side down on a baking sheet lined with parchment paper.
3. Roast in a 350 degree oven for about an hour or until flesh is tender.
4. Remove skin and stem pieces.
5. Process in a food processor until smooth.


Pumpkin Butter (this recipe makes about 2 1/2 pints)
This recipe is great canned or frozen. Also makes a great gift!

4 cups pumpkin puree
3/4 cup light/no sugar added organic apple juice
1 tbs fresh grated ginger
1 tsp ground cloves
3 tsp ground cinnamon
2 tsp ground/grated nutmeg
1 1/2 cups white sugar

1. Combine all ingredients in a saucepan. Bring to a low boil.
2. Reduce heat and simmer until thickened. If it becomes too thick you can add extra apple juice.

Best Pumpkin Bread EVER!! Makes 3 loaves
Freezes well if you don't eat it all first

2 cups pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup filtered water
3 cups white sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp ground cinnamom
2 tsp ground/grated nutmeg
1 tsp ground cloves
1 tsp fresh grated ginger
1 cup light brown sugar
1 cup chopped pecans (or nut of your choice)
1/2 cup butter

1. Preheat oven to 350 degrees. Grease and flour 3 7"x3" loaf pans
2. Mix flour, baking soda, salt, cinnamon, nutmeg and clove together.
3. In a seperate large bowl, combine pumpkin puree, eggs, oil, water, sugar and ginger. Using an electric mixer, beat until well blended.
4. Add dry ingredients a half cup at a time. Mix in by hand until just combined.
5. Pour batter into greased pans.
6. Melt butter in small saucepan over low heat.
7. Add brown sugar and nuts. Cook over low heat, stirring frequently for about 5 minutes.
8. Spoon nut mixture over bread loaves.
9. Bake loaves for about 55 minutes or until toothpick comes out clean from the center. Rotate loaves in oven every 20 minutes for even baking.
10. Remove from oven and let cool 5-10 minutes. Remove from pans and let cool on wire racks.

To freeze, allow bread to cool completely. Wrap tightly in plastic wrap and then store in a freezer zip top bag.

Using fresh ginger, cinnamon, cloves and nutmeg in these recipes makes a huge difference in the flavor. The fresh ginger really gives it a brightness that you do not get from dried. I tend to like the spices a little heavy so please adjust for your palate. In addition to the recipes above, I also made pumpkin pancakes and have a pumpkin pecan cheesecake planned for Thanksgiving. Enjoy!!