Sunday, October 19, 2008

What to Do With Your Pumpkin Puree

Now that you've used a fresh pumpkin to make your own pumpkin puree, there's so much that you can do with it! The pumpkin we pureed gave us approximately 8 cups of pumpkin puree. And here's what we used it for:

Pumpkin Pie
2 cups mashed, cooked pumpkin (reviewers suggested using more like 2 1/2 cups)
1 12-oz. can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger (we skipped this; Mom doesn't like ginger)
1/2 tsp. ground nutmeg
1/2 tsp. salt
Pastry for 2 single 9-inch pie crusts (here's a good crust recipe)

Prepare pastry. Roll out pastry to fill two pie plates. Partially prebake crust to keep it from getting soggy: Line crust with a double thickness of foil. Heat oven to 425 and bake foil-lined crust for 10 minutes. Remove foil and bake an additional 2-4 minutes until crust is just barely starting to brown. Press down any bubbles with a fork. Don't prick the crust, though; you don't want filling leaking through.

In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

After cooking the pies, we realized we had two pies, extra pastry trimmings, and six more cups of pumpkin! So we mixed up another batch of pumpkin pie filling, and did this with it:

Mini Pumpkin Pies
1 batch pumpkin pie filling
Pastry dough

Roll out dough as if for making pie crust. Cut 5-inch circles, and use them to line a muffin tin. Pour pie filling into the pastry-lined muffin cups. Bake at 425 until knife inserted in center comes out clean; approximately 30 minutes.

Those were tasty little mini pies! But 12 mini pumpkin pies only used about half of the pumpkin pie filling we mixed up. So I chose to use the rest of the filling to make pumpkin custard.

Pumpkin Custard
Leftover pumpkin pie filling

Grease an oven-safe bowl. Pour pie filling into bowl. Bake at 425 until knife inserted near center comes out clean; approximately 40 minutes.

Pumpkin custard is awesome because as soon as it cools down, you can eat it right out of the bowl! :-)

Okay, so now we've used about 5 cups of puree. I think it's time to break out the mug and make some cake in the microwave!

Chocolate Pumpkin Microwave Mug Cake
4 tbsp. flour
4 tbsp. sugar
2 tbsp. cocoa powder
1/2 tsp. cinnamon
1 egg
3 tbsp. milk
3 tbsp. pumpkin puree
3 tbsp. chocolate chips
We didn't do this, but it might be good to add a tablespoon of oil, for better texture.

In a large mug, combine the flour, sugar, cocoa, and cinnamon. Mix well. Add egg and mix well. Add milk and pumpkin (and oil) and mix well. Stir in chocolate chips. Microwave on high for three minutes. The cake with rise above the top of the mug; don't be alarmed. When done, turn cake out onto a plate.

And now, as a bonus, here's the pumpkin-y delightful pizza we had for dinner tonight!

Pumpkin-Sauced Pizza
1 tsp. active dry yeast
2/3 cup warm water
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp. salt
2 tbsp. oil

Pumpkin Sauce:
1/2 cup pumpkin puree
1/4 cup tomato juice
1/4 cup water
1 tsp. pumpkin pie spice
1/2 tsp. oregano

Shredded cheese
Sliced tomato
Sliced onion

To make crust: Sprinkle yeast over the surface of the warm water. Let stand one minute. Stir to dissolve. Stir in flour, salt, and oil. Knead on floured surface five minutes, adding flour as needed if dough is too sticky. Place in oiled bowl, cover, and let rise in warm place until doubled.

While the dough is rising, make your sauce by combining all sauce ingredients. Preheat oven to 475. If using a pizza stone, place stone in oven while preheating.

Once dough has risen, sprinkle a flat surface with cornmeal. Turn dough out onto cornmeal-ed surface and flatted to a 12-inch circle. Sprinkle pizza pan generously with cornmeal. Gently fold dough in quarters and transfer to pizza pan. Spread with sauce, then top with shredded cheese, sliced tomato, and sliced onion.

Bake at 475 for 12-14 minutes (slightly less if using a pizza stone), until crust is browned and cheese is melted. Let cool for 5 minutes before slicing and serving.

This was a really unique flavor for a pizza. It took a few bites to get used to it, but after a little bit I was totally hooked and ended up eating three pieces! This crust was particularly good. Jeff really prefers his pizza crust to be very thin and very crispy -as this was both, he said it was the best crust I've ever made.

And there you have it - Several absolutely delicious recipes to make with your homemade pumpkin puree! :-)


Marisa said...

I'm so impressed that you pureed your own pumpkin! I'm loving that you added it into your pizza?!? That's so ingenious. I LOVE pumpkin pie and will have to definitely try to mini ones.

Andrea said...

I love your blog! I've been reading it for a while now. Thank you for all the amazing recipes! I love them! And I have a partially used can of pumpkin in the fridge that I've been wanting to use up- thanks for all the ideas. Making your own pumpkin puree has got to be cheaper! Great idea.

Rebekah said...

I never would have thought to put pumpkin puree in pizza! What a great way to get the goodies into the food!!

Shelby said...

Wow Stephanie! You were quite creative with that pizza! That pumpkin microwave cake looks really good to me. I love that it does not use a cake mix!!

Anonymous said...

Oh, wow. Love all the ideas, especially the pumpkin pizza!

a.k.a. The Hungry Mouse

Tina Butler said...

Wow Stephanie you were busy all of it looks delish!!!!! I havent tried my hand at my own puree yet. Great Job.

Anonymous said... many ways to cook pumpkin. I love the chocolate pumpkin cake, it looks delicious.

Tami said...

Wow, I would've never have thought to use the puree to make a pizza!

I LOVE the mini pumpkin pies!

Cath said...

Hiya Stephanie, it's Cath from Canberra. I've started making your pumpkin pie! I'm going to do little ones like your muffin cup version. This is exciting.

BTW, I don't know if pumpkin pizza is popular in the US, but it's a common "gourmet" variety here. Pumpkin, blue cheese and caramelised onion, and pumpkin, fetta, and pesto are two common combinations.

Anonymous said...

Being a pizza fiend, I am definitely going to give your pumpkin sauce a try!

Also, while I was in Cuba for Christmas I discovered pumpkin pureƩ on breakfast hash browns. It was a delicious combination!

Anonymous said...

Thank you for your neat ideas! I used your recipe for the pie last year and it was a bit hit! I'm doing the same this year and want to try another of your recipes. :)