Baking with pumpkin – the basics

After selecting pumpkin as this month’s We Should Cocoa ingredient, I set about shortlisting pumpkin and chocolate recipes.

Pretty quickly, I realised there are two essentials if you want to bake with pumpkin – pumpkin puree and pumpkin pie spice.

I’m sure in many places both of these things are readily available to buy, but I’m yet to see either of them here in Cornwall, so I thought that in case anyone else has the same dilemma I would post the super simple ways to make them yourself.

First up, pumpkin puree.

Get a medium sized pumpkin and chop into wedges. Scrape out the seeds then place skin side up in a roasting tray with a little water in the bottom. Bake for 30-40 minutes at 180 degrees, or until the skin darkens and begins to wrinkle and the flesh softens.

Leave to cool, then peel the wedges and discard the skin (or eat it, if you’re me). Chop the flesh into chunks then blend in a food processor for a couple of minutes until fully pureed.

1 medium pumpkin produced 500g (or 2 cups) of puree, which I think is probably the same amount you’d get in one can. A bit more time consuming than buying it, but still not hard, by any stretch of the imagination!

For pumpkin pie spice, I used a recipe from My Baking Addiction, with the only change being to tone down the cloves.

Literally all you have to do is measure out the ingredients, mix together, and store in a spice jar. It will make enough for several uses, but that shouldn’t be a problem with all the delicious pumpkin recipes out there waiting to be tried! It would also be a great partner for apple, or other seasonal bakes.

Both my pumpkin puree and pumpkin pie spice have been tested out in my first pumpkin cake, which I will blog about very soon – and they worked out perfectly!

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13 thoughts on “Baking with pumpkin – the basics

  1. Pingback: Pumpkin and chocolate marble loaf | hungryhinny

  2. It’s funny, I was just mentioning to dom too, about my friend on twitter moaning about not being able to get hold of any pumpkin puree in sainsbury;s and having to wait till the next day for a trip to waitrose to search for it. I was just thinking, isn’t is so much easier, cheaper and faster to do it yourself? this is great, and a wonderful way to incorporate pumpkin for this season’s baking! love the spice mix too, I have all of them now (and the pumpkin too) so might set about baking some fall treats (: x

    • I agree, you could spend a long time traipsing around shops looking for the canned stuff when it would be much quicker just to make your own – especially if your nearest Waitrose is almost an hour away like mine is!

      If you do some pumpkin baking that also has chocolate in be sure to enter it for We Should Cocoa! 🙂

  3. Pingback: Pumpkin spiced chocolate chip flapjacks (GF) | hungryhinny

  4. I didn’t even know you could buy pumpkin puree and I’ve always made my own. I have found though, that the lightest pumpkin cake I’ve made was when I grated it in raw. Thanks for the spice recipe – sounds wonderful.

    • I did think about just grating it in, I figured it would work along the same lines as a carrot cake – still plenty of the month left so I might have to try that for a third pumpkin bake!

  5. I like the sound of your homemade pumpkin pie spice. I just used normal bought mixed spice for one of my pumpkin bakes this month but your’s sounds nicer with the generous amount of cinnamon in it. I think I’ve got all of those spices in my cupboard except for ground cloves so I’m definitely going to try it 🙂

    • Cinnamon is one of my favourites so I like that it has a lot in! To be honest I think you could do without the cloves, I only had whole ones and grinding them was a bit of a pain so I probably wouldn’t bother next time.

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