If you have been following along, then you know we have subscribed to a local farmhouse delivery service. Last week we got pumpkins in the bushel of food. I’ve always used canned pumpkin puree for all my recipes. But now I’m convinced that fresher is better. It is so easy to use the pumpkins to make puree. And if you find you have too much, just freeze it. We had only two small pumpkins but going forward, next time I will stock up on the pumpkins just to maximize my oven time. Baking for an hour plus is a bit time consuming, so I’d get as many pumpkins on the baking sheet as I could. I got almost 3 cups of puree from these two pumpkins. But I would have liked to freeze more for later.
To make the pumpkin puree I used two pie pumpkins, each one weighing close to three pounds.
Preheat oven to 375°F. Using a large knife, half the pumpkins lengthwise. Use a spoon to scrape out the seeds and pulp. Cut each half again in half. Arrange pieces rind side up on a foil lined baking pan. Bake, covered 1 – 1 1/2 hours or until tender. Remove from oven, cool. Once cooled, scoop pulp from the rind. Place pulp in a food processor or blender and process until smooth. Spoon puree into a fine mesh sieve. I lined the sieve with cheesecloth. Let stand for an hour to drain. Discard liquid.
If you have more than you need, you can freeze this for later use. I would transfer 1 3/4 cup puree to quart size freezer bags. You can keep this for about 6 months in the freezer. To use, thaw in the refrigerator.
Also, I want to point out that this is going to be a bit more expensive than buying cans of Libby pumpkin. As always with everything local and fresh, it’s not going through a large food processing plant with volume discounts and bulk production runs. It’s more expensive but so worth it in terms of flavor.
We turned our puree into this yummy pull apart bread and also this pumpkin cheesecake. You could easily just roll this recipe into pumpkin rolls but I like the look of the pull apart. And it feels like every piece that I pull apart is the equivalent of the center of the roll. Which is my favorite part.
If you don’t have the pumpkins or the time to make puree, just grab a can of Libby’s puree and use it. Super simple. I hope you enjoy this as much as we do. Please share and let us know how it turned out if you tried the recipe.
- 3/4 cup milk
- 1 pkg active dry yeast
- 1 cup pumpkin puree - fresh is best, but canned will work
- 3 tablespoons melted butter
- 2 tablespoons sugar
- 1 egg yolk
- 1 teaspoon salt
- 3 cups AP Flour
- 3 tablespoon melted butter
- 3/4 cup packed brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla
- In small saucepan warm the milk up to 105°F. Once warm, combine in a large bowl, the milk and yeast.
- Stir to dissolve. Let stand 10 minutes or until foamy.
- Add 1/2 cup of pumpkin, 3 tablespoons of butter, sugar, egg yolk, and salt to the yeast mixture. Beat with a mixer on medium speed until combined. We used our KitchenAid, but a hand mixer will also work.
- Add half of the flour and continue mixing for 3 minutes. Once mixed, add the remaining flour.
- Once combined, shape dough into a ball. Place in a greased bowl, turning ball once to cover with grease.
- Cover and let rise in a warm place until nearly double in size. About an hour.
- Butter a 9x5 inch loaf pan.
- Turn dough onto lightly floured surface and roll into a 20x12 inch rectangle.
- In a small bowl, combine the remaining 1/2 cup pumpkin and 3 tablespoons of melted butter. Spread over the dough.
- Combine brown sugar, cinnamon, ginger, nutmeg, cloves and all spice. Sprinkle over the pumpkin mixture.
- Cut dough crosswise into five 12x4 inch pieces.
- Stack the strips, then cut crosswise into six 4x2 inch pieces.
- Leaving the stacks intact, loosely stagger pieces, cut side up into prepared loaf pan.
- Cover and let rise in a warm place until nearly double. About 60 minutes.
- Preheat oven to 350°F. Bake 35-40 minutes until golden brown. Cover with foil the last 15 minutes to prevent overbrowning if needed.
- Cool in pan on wire rack for 10 minutes.
- In small bowl stir together powdered sugar, milk, cinnamon and vanilla. If needed add more milk 1 teaspoon at a time to achieve drizzle consistency.
- Remove bread from pan and drizzle with glaze.