Make your own pumpkin puree! 🎃
I spent a good portion of my 20s forgetting that pumpkins were food. They had solidly lodged themselves into the “decorations” part of my brain.
When I remembered that they were edible I had two simultaneous thoughts. 1) How fortunate are we in this country to have enough food that we can use it as decorations 2) if I’m going to continue to decorate with pumpkins I should at least also eat them.
So a few years ago I started cooking my porch pumpkins. Yes they’re fancy pumpkins, but also yes, they are food. This particular pumpkin had a very sweet, nutty, buttery flavor. I bought these pumpkins in October and today in mid-December they are still fresh as ever.
I’ve brought pumpkin desserts to Thanksgivings and to my office and the result is always the same. “Wow this is the best _____ I’ve ever eaten!” Now I’m no baker. I can barely scrape together a batch of cookies. So I KNOW that’s not the reason I’m getting these complements. I respond, “it’s fresh pumpkin!” To which they respond, “oh my gosh that’s totally what I’m tasting!!!! ….. I’m missing that tin flavor” to which I respond “that’s disgusting.” Why should we miss the taste of tin???? Let’s reclaim REAL food!!!!
Cooking and canning this pumpkin took no time at all. I’m saving the seeds to be roasted, giving the “guts” and rind to my chickens, and using the canned puree for desserts, and my dogs inevitable upset stomachs! All this could have gone in the trash?? Never again. #newtolemon8 #GrowWithLemon8 #bodytransformation #Lemon8Diary #HolidaySharing
Porch pumpkins, often overlooked as mere decorations, actually make excellent food ingredients. Many people don’t realize that these decorative pumpkins can be transformed into fresh, flavorful pumpkin puree that surpasses canned versions in taste and quality. Cooking and canning your own pumpkin puree is a rewarding experience that helps you reclaim the real flavor of pumpkin without the metallic aftertaste commonly found in store-bought pumpkin products. To start, choose fresh porch pumpkins that have been stored properly. As noted, pumpkins purchased in October can still remain fresh into mid-December when kept in a cool, dry place. This longevity makes them perfect candidates for cooking and preservation. Begin by washing the pumpkin to remove any dirt or debris. Cut the pumpkin into manageable pieces, scoop out the seeds and fibrous guts, and set those aside for roasting or composting. The rind and scraps can be repurposed for feeding chickens or other animals, minimizing food waste. Roast the pumpkin pieces until they are tender, then scoop the flesh out and puree it using a blender or food processor. The result is a naturally sweet, nutty, and buttery puree that lends itself well to a variety of recipes including pies, muffins, soups, and sauces. Once pureed, the pumpkin can be canned safely in sterilized containers for later use, allowing you to enjoy homemade pumpkin flavor throughout the year. Using fresh pumpkin puree not only enhances the taste of dishes but also provides a healthier, preservative-free alternative to commercial canned pumpkin. Additionally, don’t forget the seeds! Pumpkin seeds are nutritious and can be roasted with your preferred seasonings for a tasty snack. This comprehensive use of the entire pumpkin fosters sustainability and respects the work involved in food production. By making your own pumpkin puree, you join a growing movement to embrace real, whole foods and reduce reliance on processed products. It’s a simple yet impactful way to bring authentic seasonal flavors into your kitchen while celebrating the full lifecycle of a beloved autumn staple.
