If you’re like me (and you probably aren’t – snowflake theory), you have a lot of leftover pumpkin puree after you realized that your dreams of creating a million pies for Thanksgiving fell flat on its face when you discovered you aren’t feeding an army, but a family of eight. You could certainly freeze it for the time being and pull it out when you feel like making pumpkin something or other. Let’s be honest though – there are only three months in the year where you (read: I) feel comfortable eating pumpkin anything and September, October and November are long gone. In an effort to not be wasteful, here are something things you can whip up with your leftover pumpkin puree (unless you DO feel comfortable chomping on pumpkin whatevers come January).
Easy peasy and pretty tasty.
The recipe only called for 1/2 Cup of pumpkin puree. I found this unacceptable (considering how much puree I had…) and added an entire cup instead.
before baking
My only warning is that if you have never made anything with whole wheat, much less a bread recipe featuring only whole wheat (rather than a combination of WW and say regular bread flour), understand that it will be somewhat difficult to see when/if your product has baked through since you can’t judge based on the color.
baked!
As you can see, there was very little lift on these scones despite leaveners such as egg and 2 teaspoons of baking powder. I don’t know for sure, but I would attribute such little lift to the fact that these scones contained 100% whole wheat flour, which is rather hefty.
Regardless, I love scones, and these were delicious and simple.
This recipe is also as simple as can be. However, what makes these cookies super fantastic, other than the fact that they contain just enough pumpkin, is that they are SOFT. I find nothing more disappointing than hard cookies. I won’t even eat my own cookies if they are older than three days.
Also, never forget that when making cookies, DO NOT OVER-BEAT the batter. The longer you beat the wet and dry ingredients together, the tougher your end product will be. Though I prefer soft cookies and some like crispy ones, no one likes tough cookies. Remember: you are making cookies, not bread.
What is really great about these cookies, is that even cats like them as evidenced by Gene eating one on the floor when I turned my back.
3) Pumpkin Cake with Cinnamon Ganache
I completely forgot that I made this! Instead of pumpkin pie, I made this for our Thanksgiving table (along with apple lattice pie – natch).
TRUST that it looked way better in person – my camera phone certainly can’t do it justice. Regardless, it was James Beard delicious as well. I may have added more pumpkin than what the recipe called for (again), but I use my discretion for good.
4) Lastly, don’t forget…Pumpkin Pie
Unfortunately that’s all I have for pumpkin recipes this year. I would really like some recipes that utilize pumpkin puree in entrées (I’m looking at you Caitlin) since I don’t really feel up for any more pumpkin loafs, cupcakes or much else requiring a lot of flour. Thoughts? Ideas? Recipes, friends (all two of you)? If not, then we shall close this chapter on autumn 2009.
Move over pumpkin, it’s time for peppermint, chocolate, pretzels, popcorn balls and fruit baskets.
[...] Fed Guide to Life heads to Peter’s Grill, solutions for the leftover pumpkin puree problem, Dara is blown away by Bubble Me in Uptown, Rick meets Il [...]
I made a pumpkin bread pudding this year. I wouldn’t necessarily recommend making the pumpkin yeast bread linked to in the recipe, since it didn’t have much of a pumpkin flavor, but the bread pudding was awesome! http://www.kingarthurflour.com/recipes/pumpkin-bread-pudding-recipe
For other ideas, I’ve been meaning to try this soup. It’s a pumpkin-sage soup. http://blog.streaminggourmet.com/?p=982
I also found this recipe but haven’t gotten to it yet. It’s a farfalle with sausage and pumpkin that looks tasty. http://www.mykitchenaddiction.com/2009/09/farfalle-with-sausage-and-pumpkin/
ooooh thanks Tracy! good call(s)!