Print FriendlyPumpkin pie, pumpkin bread, and pumpkin bars are commonly enjoyed at Thanksgiving meals, Christmas meals and throughout Fall and the holiday season. We grow an abundance of pumpkins in Iowa and we snatch them up as decoration and a carving medium but how many of us have actually made a pumpkin pie from scratch using a real pumpkin?? I’ll be honest, I have not. But after today’s adventures, that’s exactly how my pies will be made in the future! It turns out it’s really quite easy!
Now, I don’t have any pie pumpkins on hand, so I used butternut squash and used the puree to make butternut squash bread, but the process is the exact same!
To start, trim the top off of your squash (or pumpkin) and cut the squash in half lengthwise like this.
Now, I don’t have any pie pumpkins on hand, so I used butternut squash and used the puree to make butternut squash bread, but the process is the exact same!
To start, trim the top off of your squash (or pumpkin) and cut the squash in half lengthwise like this.
This beautiful squash was grown by my father-in-law just down the road from us!
Then scoop the seeds and ‘guts’ out and turn the squash upside down in a cooking pan. Add an inch or 2 of water to the pan and preheat your oven to 350 degrees Fahrenheit.
Bake your squash at 350 for 30-60 minutes. Baking time depends some on the size of the squash so I recommend you start checking it after a half hour. The squash (or pumpkin) is done when you can easily pierce the skin with a fork.
Once your squash is done cooking allow it to cool enough to handle and then scoop the meat of the squash out of the skin and into a food processor.
Once your squash is done cooking allow it to cool enough to handle and then scoop the meat of the squash out of the skin and into a food processor.
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Puree the squash until it has a nice smooth consistency. This should only take a minute or two.
Now, it is ready to use in your favorite recipe or be frozen for later use! I used mine to make Butternut Squash Bread from my Taste of Home cookbook. It was a new recipe for me but I am really pleased with how it turned out! It's super moist and has a pretty color. NP says it tastes like squash but I don't think so!
Now, it is ready to use in your favorite recipe or be frozen for later use! I used mine to make Butternut Squash Bread from my Taste of Home cookbook. It was a new recipe for me but I am really pleased with how it turned out! It's super moist and has a pretty color. NP says it tastes like squash but I don't think so!
Butternut Squash Bread
Recipe from: Taste of Home
Ingredients:
2 packages active dry yeast
1/2 cup warm water (110 - 115 degrees Fahrenheit)
1 1/4 cup pureed butternut squash
1 cup warm milk (110 - 115 degrees Fahrenheit)
2 eggs
1/3 cup sugar
1/3 cup butter, melted
1 tsp salt
7 to 7 1/2 cups all purpose flour
Directions:
Dissolve yeast in warm water. Add squash, milk, eggs, sugar, butter and salt; beat well. Gradually add 3 1/2 cups flour, beating until a soft dough forms. Knead dough for 6-8 minutes, until smooth and elastic. Cover and let rise until doubled. About 1 hour. Punch dough down, divide into thirds and shape each portion into a loaf. Place in greased loaf pans and let rise until doubled. About 30 minutes. Bake at 375 degrees Fahrenheit for 25-30 minutes or until golden brown. Remove from pans and to wire racks to cool.
Recipe from: Taste of Home
Ingredients:
2 packages active dry yeast
1/2 cup warm water (110 - 115 degrees Fahrenheit)
1 1/4 cup pureed butternut squash
1 cup warm milk (110 - 115 degrees Fahrenheit)
2 eggs
1/3 cup sugar
1/3 cup butter, melted
1 tsp salt
7 to 7 1/2 cups all purpose flour
Directions:
Dissolve yeast in warm water. Add squash, milk, eggs, sugar, butter and salt; beat well. Gradually add 3 1/2 cups flour, beating until a soft dough forms. Knead dough for 6-8 minutes, until smooth and elastic. Cover and let rise until doubled. About 1 hour. Punch dough down, divide into thirds and shape each portion into a loaf. Place in greased loaf pans and let rise until doubled. About 30 minutes. Bake at 375 degrees Fahrenheit for 25-30 minutes or until golden brown. Remove from pans and to wire racks to cool.
When it comes to pureeing my own pumpkin, the other thing that has always kept me away is the sheer size of most pumpkins! However, I learned that most varieties of pumpkins intended for making pies are much smaller than your standard carving pumpkin!
Pie pumpkins are also called sugar pumpkins and have a meatier, smoother, sweeter flesh than your typical carving pumpkin. Sometimes you can find them at groceries stores and farmers markets. This time of year look for indoor winter markets like the one that will take place in Harlan on Dec. 22. I can’t guarantee that they will have pie pumpkins but they did at the Thanksgiving Market in November!
*NOTE: Butternut squash is also considered an excellent substitute for pumpkin, so if you can’t find a pie pumpkin give butternut squash a try!
Now it's your turn! How have you/will you use your very own pumpkin puree??
Enjoy!
Brun Ko Farm
Pie pumpkins are also called sugar pumpkins and have a meatier, smoother, sweeter flesh than your typical carving pumpkin. Sometimes you can find them at groceries stores and farmers markets. This time of year look for indoor winter markets like the one that will take place in Harlan on Dec. 22. I can’t guarantee that they will have pie pumpkins but they did at the Thanksgiving Market in November!
*NOTE: Butternut squash is also considered an excellent substitute for pumpkin, so if you can’t find a pie pumpkin give butternut squash a try!
Now it's your turn! How have you/will you use your very own pumpkin puree??
Enjoy!
Brun Ko Farm
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