Whatcha' Cookin' Wednesday - Roasted Pumpkin and... Pumpkin Pie

Pic by katerha

Today's "Whatcha Cookin' Wednesday" is a 2-fer  - roasted pumpkin AND roasted pumpkin pie - because it's high time we shift the pumpkin paradigm.

It seems to me that when it comes to pumpkins folks rush to carve them into jack-o-lanterns or use as porch and mantle adornments but when it comes to using it as an ingredient... most reach for the canned stuff.  

“It’s easier!” Maaaaybe, but it's also full of BPA, sugar, preservatives and other added stuff.

”It’s cheaper.” Nope. Not by a mile.

“It’s what I know!”  Shift the paradigm!

I invite you to do your taste buds (and wallet) a favor. Allow real pumpkin into your life and on your table.

A can of organic canned pumpkin will run you about $2.40-3.00. It’s enough for ONE pie. A whole, organic pie pumpkin costs about $1.25-2.50., depending on where and when you buy it, and will yield enough pulp for TWO pies. That's HALF-OFF, folks. Buy late-season pie pumpkins at your local farmers market to get the best deal. (Offer to buy in bulk and see the prices really go down…) I buy up all the inexpensive pumpkins each season and do some bulk cooking, a  bit of a roasting fest if you will. My kitchen smells wonderful for an afternoon and I have enough roasted pumpkin to last until mid-summer, sometimes longer. This is how it looks when I'm done:

I stack them in my freezer, like edible books.

I usually preserve my bounty by freezing flat in freezer bags in 2-cup increments so it's easy to pull out for my favorite pumpkin bread recipe.

You’ll be delighted to find out how easy it is to cook real pumpkin that can be used in a wide variety of recipes including quick breads, muffins, soups and yes, pies. When ripe, pumpkins can be boiled, baked, steamed, or, my absolute fave, ROASTED. Total hands-on time is about 5-10 minutes. Easy.

Roasty goodness by Rachel Tayse

Roasted Pumpkin

-Preheat oven to 400.

-Cut pie pumpkin in half or quarters (top to bottom from stem) and scoop out seeds.

-Place pumpkin on cookie sheet or jelly roll pan.

Tip: For easy clean-up, line cookie sheet or jell roll pan with parchment paper or foil before roasting.  

-Roast for 50-60 minutes, or until a fork can be easily pierced through skin.

-Cool and scoop out pulp from skin.

And now....  PIE. Lovely PIE. Perfect for breakfast, lunch and dinner, says me and my kiddos. And especially Thanksgiving. I usually refer to this pumpkin pie recipe as "blender pie" since the only kitchen tool needed is a blender. It's easily the tastiest and easiest pie I've ever made. Hands down.

Roasted Pumpkin Pie

Pie pic by pbody

3 c. roasted pumpkin (about one 3.5 lb sugar pumpkin)

1.5 c. light brown sugar

2 tbsp corn starch

1 tsp salt

1.5 tsp cinnamon

1.5 tsp ground ginger

1/4 tsp. nutmeg

6 large eggs

3 cups of evaporated milk

-Assemble all ingredients in blender and mix until slightly frothy.

-Pour into favorite pie crust.

-Bake at 350 for about 40-45 minutes or until top is lightly browned and no longer jiggly in the middle.

Organically yours,

Minde

What's your fave way to cook pumpkin?  I'd love to hear about it...