Friday, December 4, 2020

My Post-Thanksgiving Pumpkin Project- Pumpkin Bread, Pumpkin Custard, and Roasted Pumpkin Seeds!

In late October, my friend Linda gifted me with two small pie pumpkins – not pumpkin pies, but pumpkins from which pies – or other pumpkin goodies - could be made. They are the same type of pumpkins she used to make her pumpkin geregoor.
My pumpkin gift from Linda

With my gift, I planned to make a couple of recipes – pumpkin-pecan bread and pumpkin custard.

In order to make either recipe, I had to first prep the pumpkins.

Here’s what I did:


Cut and scooped-out pumpkin halves
First: I carefully cut through each pumpkin, removing the pumpkin fibers and seeds. The fibers were discarded, but the seeds were rinsed and patted dry so they could be roasted. 
Rinsed pumpkin seeds
(There’s nothing better than freshly roasted pumpkin seeds!)
Freshly roasted pumpkin seeds

Second: Working with 2 pumpkin halves at a time, I placed them, cut-side down on a microwave-safe plate and microwaved them for about 6-8 minutes on high power, or until the pumpkin halves were soft. (I tested them by piercing the skin with a paring knife. If it went in easily, they were done.)
Cooked pumpkin pulp

Third: I allowed the pumpkin pulp to cool a bit, then scooped it out. The pulp was placed in the bowl of the food processor which was fitted with the metal ‘S’ blade. After a few pulses, the pulp was smooth and ready to use or freeze for later use.
Processing the pumpkin pulp

Now that the pumpkin purée was done, I was ready to make my two pumpkin recipes.


Pumpkin purée ready to use.

Pumpkin-Pecan Bread

#1. This Pumpkin Bread recipe was originally posted in 2015 using canned pumpkin purée. This time around, I used the homemade pumpkin purée and added about ¾ cup chopped pecans to the batter. If I do say so myself, it came out pretty darn good!  


#2. Pumpkin Custard 
Serves 9
Pumpkin Custard - ready to serve!

Ingredients:
2 cups pumpkin purée
2 eggs, beaten
1 ½ cups milk – or - 1 can evaporated milk (I used evaporated milk.)
¾ c. dark brown sugar
½ tsp. salt
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. allspice

Directions:

Place pumpkin purée in a large mixing bowl with the rest of the ingredients. Mix well to combine.

Preheat oven to 425 °F. Lightly grease an 8” x 8” casserole dish with vegetable oil. Place pumpkin mixture in the dish and spread evenly. Bake for 10 minutes.

Lower oven temperature to 350°F and continue baking until custard is set, about 30- 35 minutes more. Test the center of the custard by inserting a paring knife in the center. If it comes out clean, the custard is done.
Pumpkin custard - baked and cooling

Place casserole dish on a wire rack, allowing the custard to cool for about 30 minutes. Cover the dish with plastic wrap and place it in the refrigerator until ready to serve. 

To serve: Cut custard into 9 pieces. Place individual pieces on small plates. Top with whipped cream and sprinkle with a little cinnamon, if desired.

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