Pumpkinalooza

I decided this year that I was going to get some pie pumpkins and make my own pumpkin puree for use in all those wonderful pumpkin recipes that signify the presence of Autumn in my mind. Of course, I thought 1 pie pumpkin would not be enough, so we bought 2. Let me tell you folks, for most people who are not running a commercial kitchen, preparing for a charity bake off or have 4 or fewer people in the home, 1 pumpkin is sufficient. We processed 2 and now have pumpkin puree up to our ears. I baked like crazy this weekend, have plans to bake some more later, and still have enough puree to freeze.

Here is how we processed our pumpkins:

• Preheat oven to 350
• Cut off the tops of the pumpkins, cut in half and vigorously clean out the insides. I used a grapefruit spoon to make sure I had all the stringy parts removed.
• Place cut side down in a baking pan with 1/2 inch of water surrounding the squash.
• Bake for 30-45 minutes until the flesh is soft when poked with a fork.
• Let cool
• Peel of rind, and break into small chunks.
• Place medium-small batches of the small chunks and a tad bit of water, into the food processor and pulse until smooth.

We ran our food processor so long that the motor was HOT and I feared that it would burn out. This whole process took quite a long time, basically 2 1/2 hours for 2 pumpkins. Nonetheless, the result is great fresh pumpkin.

Here are some recipes that I pulled together using the fresh pumpkin puree:

Pumpkin Bread
Ingredients:

• 1 1/2 C Flour
• 1 1/4 tsp baking soda
• pinch of salt
• dash of cinnamon
  
• dash of nutmeg
• dash of allspice
• 1 C pumpkin puree
• 1 C brown sugar
• 1/2 C buttermilk
• 1 egg
• 2 Tbl Butter
• (handful of chopped nuts if desired)
  

Directions

• Preheat oven t0 350
• Combine the dry ingredients in a bowl
• Combine the wet ingredients in a separate bowl
• add the wet ingredients to the dry and stir until just combined
• Divide batter into 2 loaf pans coated with cooking spray
• Bake for 1 hour
  

Iced Pumpkin Cookies

Ingredients
(cookies)

• 2 1/2 C flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp salt
• 1/2 C butter, softened
• 1 1/2 C sugar
• 1 C pumpkin puree
• 1 egg
• 1 tsp vanilla

(icing--you can buy white icing or make your own)

• 2 C powdered sugar
• 3 Tbl Milk
• 1 Tbl melted Butter
• 1 tsp vanilla

Directions

• Preheat oven to 350
• Mix the dry ingredients together in a bowl
• cream butter and sugar together in a stand mixer
• Add pumpkin, egg and vanilla to the butter and sugar
• add the dry ingredients
• drop the batter onto cookie sheets
• Bake cookies for 15-20 minutes
• cool on a rack
• When fully cooled, make the icing and drizzle over the cookies. Instantly decorate with fun fall sprinkles (see picture)

Pumpkin Pie
Yes, I do use Pillsbury Pie Crusts. I'm not very good at making my own from scratch, and God made Pillsbury, so why not?

Ingredients:

• Pie Dough (1)
  
• 2 C pumpkin puree
• 1 can evaporated Milk
• 1/4 C brown sugar
• 1/2 C white sugar
• 1/2 tsp salt
• Dash Cinnamon
• Dash Nutmeg
• Dash Allspice
• Dash ground Cloves
• Dash ground ginger
  
• 2 Eggs
• 1/4 C Maple Syrup (the real stuff!)
  

Directions

• Preheat oven to 425
  
• Line a pie pan with the pie dough
• Mix all the ingredients until well blended
• Put the pie pan on a small jelly roll pan and place on the rack in the oven
• Slowly pour the mixture onto the pie pan to prevent spilling
• Bake at 425 for 15 minutes, then reduce heat to 350 and make for 45 minutes or until a toothpick inserted into the middle comes out clean.
• Serve with ice cream or whipped cream.
  

Sausage and Pumpkin Pasta
Clint was skeptical that he would like this when I was putting it together, but one bite made him a believer!

Ingredients:

• 1 lb penne pasta
• 1 lb sweet italian sausage
  
• 1 onion, chopped fine
• 4 cloves of garlic, minced
  
• 1 bay leaf
• 2 Tbl sage
  
• 1 C chicken stock
• 1 C white wine
  
• 1 C pumpkin puree
• 1/2 C cream
• salt and pepper to taste
  

Directions:

• Cook Penne, al dente
  
• Brown sausage in a pan. When cooked through, remove to a paper-towel lined plate with a slotted spoon
• Saute onion and garlic in the drippings in the pan until the onion is tender
• Add the bay leaf, sage and wine, cook until the wine is reduced in half
• Add Stock and Pumpkin and stir to combine until it comes to a bubble
• Return sausage to the pan, reduce heat and stir in cream
• Season with salt and pepper
• Simmer 5-10 minutes to thicken sauce
• Remove the bay leaf from sauce
• Pour sauce over penne, stirring to combine
• Top with shaved Parmigiano and enjoy!