First off sorry for the delay in posting this! And secondly, I’m a little sad that I didn’t make nearly as many pumpkin items as I usually do (but I guess I still have time!!).
As usual, I started my pumpkin season with Pumpkin Chocolate Chip Cookies. This has been my traditional for roughly 5 or 6 years now. They have a very simple flavour and an odd texture (moist yet chalky) but I find myself starting to crave them every year around September/October and this year was no exception! I’m sure there are recipes all over the internet for these kinds of cookies, so if you’ve never tried them go find a recipe right now! The trick to them (in my opinion) is vegetable shortening.
Something new that I discovered this year was Pumpkin Doughnuts! Talk about YUM!!! For those of you who don’t have doughnut pans, (or if you plan on sharing them at work and need a lot of them, like I did) then feel free to use mini-muffin trays to make doughnut holes instead! This is the recipe I used but I replaced the flour with my gluten-free blend as per usual (2 part gluten free flour, 1 part tapioca starch, 1 part potato starch). It worked beautifully! I highly suggest trying them!
And of course, with (Canadian) Thanksgiving having just passed, I made Pumpkin Pie, which is another recipe I make every year. I’ll mention now but for all of the recipes I use fresh pumpkin, not canned, although you certain can use the can. I find the flavour is a bit lighter as is the colour but it is still marvelous and very easy to make.
If you’re interested in making your own pumpkin purée, this is what you do:
1. Buy baking pumpkins (the smaller ones, not the big ones you would use for carving)
2. Cut them in half (or quarters, it’s up to you) and clean out the seeds. (I keep the seeds and bake them with a little salt and butter! Makes them taste like popcorn!)
3. Place halves face down in a pan with about 1 inch worth of water.
4. Bake in a preheated oven at about 350 degrees Fahrenheit for 45 minutes or until the pumpkin can easily be pierced with a fork.
5. Let cool, then scrap the pumpkin (ie not the skin) into a food process and blend the heck out of it! Some people add a little water to help the process but I don’t because I don’t want to water down the flavour.
And there you have it, fresh pumpkin purée! It’ll last for about a week in the fridge or you can freeze it and save it for later!
That’s all for now but as I make more pumpkin goodies I’ll be sure to let you know!!