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The local grocery store today actually had a few pumpkins available (I think there were perhaps 8 or 10 of them when we got there). I love fresh roasted pumpkin seeds, so one of the pumpkins followed us home. Oh, my, I had forgotten just how much more seeds a pumpkin has than the little butternut squash they normally carry! Yum!
We cut the pumpkin into large chunks and put it into the oven to roast, and set the seeds in another pan above them to roast. The seeds were, of course, rescued much sooner than the pumpkin, which cooked to a very soft texture and generated a fair bit of pumpkin water, which I then combined back into the pumpkin with a staff mixer (after removing the peel). I had intended to just freeze all of it, since we had butternut squash risotto and bread rolls just last week, but then it occurred to me to try an experiment with a bit of it before freezing the rest for later use in soups, bread, and risitto.
I have never liked pumpkin pie, because it is so sweet, but I like plain custards. How about if I try mom's pie recipe without any sugar at all (instead of the 1 cup! of brown sugar she uses), but with just the three eggs, two cups of milk, spices, and a couple cups of the pumpkin puree?
I wasn't feeling motivated enough to do a pie crust, so I just buttered a 13 x 9" glass cake pan, and it is getting close to done baking in that. Looking good so far, I will report back later...
Edited to report: I like the custard as it is, and combined with savory dishes as part of a meal. My housemates like it as desert, with a bit of sweet syrup poured over it.
We cut the pumpkin into large chunks and put it into the oven to roast, and set the seeds in another pan above them to roast. The seeds were, of course, rescued much sooner than the pumpkin, which cooked to a very soft texture and generated a fair bit of pumpkin water, which I then combined back into the pumpkin with a staff mixer (after removing the peel). I had intended to just freeze all of it, since we had butternut squash risotto and bread rolls just last week, but then it occurred to me to try an experiment with a bit of it before freezing the rest for later use in soups, bread, and risitto.
I have never liked pumpkin pie, because it is so sweet, but I like plain custards. How about if I try mom's pie recipe without any sugar at all (instead of the 1 cup! of brown sugar she uses), but with just the three eggs, two cups of milk, spices, and a couple cups of the pumpkin puree?
I wasn't feeling motivated enough to do a pie crust, so I just buttered a 13 x 9" glass cake pan, and it is getting close to done baking in that. Looking good so far, I will report back later...
Edited to report: I like the custard as it is, and combined with savory dishes as part of a meal. My housemates like it as desert, with a bit of sweet syrup poured over it.
