A few weeks ago we harvested our only pumpkin ready for Halloween, we were planning on carving it, but unlike most years we decided not to use the pumpkin to hold a tea light and instead thought we’d use it to make some autumnal treats.
Many pumpkin recipes required the flesh to be puréed, so I started off with making myself a fresh batch with half of my pumpkin. Some to use straight away and the rest to go into the freezer for another time.
To make purée –
- Scrape out the seeds, put to one side for roasting or seed saving.
- Peel (Careful with this bit, the pumpkin can be slippery and no one wants to loose a finger!)
- Cut into 3 cm chunks
- Place in a pan and cover with cold water, put the lid on
- Bring to the boil, turn down the heat to a gentle simmer
- Simmer for around 20 minutes, until soft, but not falling apart
- Mash with a potato masher
- Leave to cool down
I used half of a medium sized pumpkin, which gave me 4 servings of 175g. I’ll be using one portion for a pumpkin loaf and popping the remaining 3 portions into the freezer for another time. These will keep for around 3-6 months, although I’m likely to use them sooner than that!
For our first pumpkin treat, I made a spiced pumpkin loaf, which filled the kitchen with the smell of Christmas!
- 1 batch of pumpkin purée (175 g)
- 75 g soft brown sugar
- 75 g self raising flour
- 75 g wholemeal self raising flour
- 50 ml sunflower oil
- 1 egg white
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp all spice
- 1 tsp baking powder
- Pinch of Salt
To Make –
- Preheat the oven to 160 fan
- Grease and line a 22cm loaf tin with baking parchment (I like to make sure I have the paper slightly overhanging to lift the loaf out)
- Mix all ingredients with a wooden spoon
- Pour mixture into tin
- Bake for 35 minutes (insert a skewer to make sure centre is cooked)
- Cool on a wire rack
I’m already looking forward to a slice with a cup of tea, whilst I think of even more delicious recipes to try out.