pumpkin

  • Crustless Fresh Pumpkin Pie

    • Posted ~ 10.01.15
    • By ~ Jenny
    • Responses ~ 0

    IMG_5293Before you go all ballistic on me for posting a “crustless” pumpkin pie… You need to understand the “why”. Call me weird.. I love pumpkin pie but never eat the crust. I scrape off the top and leave the crust on the plate. I don’t know why I love just the creamy pumpkin part. I literally feel like the crust gets in the way of the pumpkin part of the pie experience. I love the crust with any other pie… just not with pumpkin pie. Is there anyone else out there that feels the same? Anyone?

    So anyhow… one day I decided to bake a pumpkin pie without the crust to see what the result would be. Oh my… it was pumpkin pie nirvana! Jenny’s perfect pumpkin pie! Truth be told… my family thinks I am nuts and wants me to bake it with the crust. “Why in the world would you bake it without the crust?” “That’s just wrong.” Oh well…. more pie for me.. that I obviously don’t have to share! Makes this pumpkin pie even more perfect! And practically healthy… right? But for you crust lovers out there… the good news is this recipe works just as good baked in a crust as it does crustless. So calm down….. but I bet I can eat two slices “crustless” for your one “with the crust” slice. And I have to admit… I do… every time.

    Crustless Pumpkin Pie

    3/4 c. fresh pumpkin puree

    1/2 c. coconut sugar (available at Trader Joes)

    3 large eggs

    1 c. evaporated milk

    1 tsp. ground cinnamon

    1/4 tsp. ground ginger

    1/4 tsp. nutmeg

    ½ tsp. salt

    1/8 tsp. allspice

    Preheat oven to 350 F. Blend all the ingredients until well combined. Pour into a greased pie tin. Bake for 50 minutes, or until set.

    Makes one pie

    * This recipe is for fresh pumpkin puree only. The canned variety is more solid and has less liquid in it. If you want to make this with the canned puree from the store, use the whole 15 oz. can, 2 eggs and the whole 12 oz. can of evaporated milk. Bake for 45-50 minutes.

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  • Pumpkin Chocolate Chip Bread

    • Posted ~ 9.30.15
    • By ~ Jenny
    • Responses ~ 0

    IMG_5221Before I start with today’s pumpkin recipe… I have to warn you… this bread is so addicting! Yup… it’s that good! If you are a pumpkin bread lover… hold on to your seats… because this one will take you to the moon and back again. My kids get over the top excited when I make this! It also makes the best gift. I love making loaves and loaves and delivering them to neighbors, friends, my hairstylist… all my people that I love and seeing the look of joy in their eyes as they enjoy it. So here you go… “fresh pumpkin puree” recipe number two!

    Click HERE for this fantastic recipe.

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  • Pumpkin Smoothie Time!

    • Posted ~ 9.29.15
    • By ~ Jenny
    • Responses ~ 0

    IMG_5180Here we go… the start of Fall means the start of Holidays….. Halloween… Thanksgiving….. Christmas. Oh how I love them all! But with those holidays comes the indulgent treats and eating. Today I am sharing a healthy recipe for using that yummy fresh pumpkin pulp you just made! This pumpkin smoothie will give you all the tastes of Fall that you crave but without the extra sugar, fats and high calories. You can pour yourself a tall glass and satisfy yourself in a very filling and delicious way! This makes the perfect breakfast or mid day snack for me. I hope you enjoy it as much as I do!

    Click HERE for the recipe.

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  • Fresh Pumpkin Puree

    • Posted ~ 9.27.15
    • By ~ Jenny
    • Responses ~ 1

    IMG_5207Have you ever made fresh pumpkin puree? If not, you are in for a treat! Its so easy too… I promise! First and most important… is to pick the right pumpkin. Make sure you pick up one of the small pumpkins that are traditionally called “Sugar Pumpkins”. At Trader Joe’s, they label them “Pie Pumpkin”. They are so much sweeter and better tasting than the traditional pumpkin.

    I always wash the outside of the pumpkin with soap and water. Then I cut a circle around the stem. I love how easy these are to cut. They are not difficult and hard like a squash. Remove the top and scrap off the seeds and strings from both the top and the inside of the pumpkin.

    IMG_5211Place your pumpkin on a microwave safe plate. This pumpkin was 3 lbs. and I microwaved it on high for 10 minutes. I then let it sit in the microwave with the door shut for an additional 5-10 minutes. Or you can leave it in there until it cools enough to handle. If you pull the pumpkin out of the microwave before it completely cools, put the top back on so it fits snug while it cools on your counter.

    IMG_5311

     Once the pumpkin is cool enough to handle, scoop out the flesh with a large spoon and place it in a blender.  (I used my handy and oh so dandy Blentec blender!) The skin should peel off the flesh easily. Discard the pumpkin skin.

    IMG_5322Puree the pumpkin flesh until it is smooth. It is now ready to use in any recipe! If you have extra or are not using the puree right away, store in a sealed container in the refrigerator or you can freeze it. My 3 lb. pumpkin yielded a little more than 2 cups of pumpkin puree. I love pumpkin season… So good! Now get cooking/baking!

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