This month our CSA delivery (a box of vegetables that comes from a local farm delivered weekly to our house) has brought an abundance of pumpkin and squash. We’ve already carved one, enjoyed it and had it go bad already and we aren’t even close to Hallowe’en yet! Last week I decided to take one of our pumpkins and do some baking. I got more than I bargained for out of one pumpkin!
I started with a small-medium sized pumpkin, cut it in half and scooped out the seeds. I put the seeds aside to roast later that night. Then I rubbed the cleaned out pumpkin’s cut sides with a little oil, placed the cut sides down and put it in a 350 degree oven for about an hour (until it was soft when I pressed on the outer skin). I then let it cool and removed the flesh by scraping it off the skin (the same way you would if you roasted a squash). When it was cool I ran it through the food processor until it was smooth. From there it could be used as any pureed pumpkin from a can (except fresher, tastier and much, much cheaper!).
There’s a limit to how much I can get accomplished while my little guy naps, so I put all the puree in the fridge to use the next day for baking. I ended up making 2 recipes of pumpkin scones, a crustless pumpkin pie and pumpkin spice muffins. All gluten and dairy free and all delicious, all from one smallish pumpkin! At the moment I can’t local the pumpkin pie recipe I used but I will post the others and hope the pumpkin pie recipe turns up. The trick to a crustless pumpkin pie is to make your regular filling recipe and add 1/4 cup of gluten free flour and grease the pie plate and it will work as a delicious crustless pumpkin pie or pumpkin custard.
Scrape out the insides of a pumpkin.
Pick all the stringy parts off the seeds so you have just seeds left then rinse them.
Lay out in a single layer so they can dry (on parchment, tea towel). You can lay them on paper towel to dry but if you leave them too long you can end up picking off bits of dried paper towel.
When seeds are dry, toss with a little olive oil (or your favourite oil) and salt.
Bake at 350 in the oven until they start to brown at the edges, 20-30 minutes. Stir them occasionally and watch them closely so they don’t burn.
Enjoy a tasty snack with lots of protein, fibre, iron and magnesium!
Pumpkin Muffins (gluten free, dairy optional, corn free)
⅔ c. brown rice flour
½ c. freshly ground buckwheat flour
½ c. arrowroot starch (or tapioca starch, corn starch as a last resort)
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
¼ tsp. baking powder or corn free baking powder
1 tsp. baking soda
¾ tsp. salt
¾ c. honey OR 1 c. sucanat
2 eggs OR 2 Tbs. freshly ground flax + 6 Tbs. hot water mixed and set aside until it gels if avoiding eggs
½ c. melted butter or coconut oil
¼ c. cold water
1¼ c. pumpkin puree (canned or homemade)
Mix the dry ingredients together. Mix the wet ingredients separately. Stir or beat well.
Line muffin tin and pour about ¾ full into 12 muffin cups. Bake in a preheated 325 degrees for 40-45 minutes (20-25 for 24 mini muffins).
Pumpkin Scones (gluten free, dairy optional, corn free)
I made two batches, in the first I used all rice flour and tapioca, forgot the sugar and used the glaze. In the second batch I switched some rice flour to quinoa flour, added date sugar (looks like brown sugar but made from ground up dates) and didn’t do a glaze. I liked the second batch best but both were good.
3/4 cup brown rice flour
1/2 cup quinoa flour
1/4 cup tapioca starch
1-2 teaspoons xanthan gum or guar gum (use guar gum if avoiding corn)
2 teaspoons baking powder ( if avoiding corn use corn free baking powder)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar or date sugar or sucanat. Can be left out entirely if desired.
1 teaspoon cinnamon
1/2 tsp ginger
1/4 tsp clove
6 tablespoons coconut oil or butter
1/2 cup pumpkin puree
2 tablespoons milk or milk alternative (almond, rice, soy)
1 large egg or 2 small eggs
egg white or milk to brush the tops of the scones with (optional)
1 tablespoon course sugar to sprinkle on the top (optional but consider it if not sweetening the scones)
Spice Glaze (completely optional, don’t use if avoiding corn):
1/2 cup confectioners’ (or icing) sugar (contains corn)
1/4 tsp cinnamon or pumpkin pie spice
1 Tbsp milk or milk alternative
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with brown rice flour. Set aside.
Mix all of the dry ingredients (bowl or food processor).
Cut in the butter/coconut oil with a pastry blender, two knives, your hands or use the food processor to blend thoroughly with the dry ingredients.
Mix pumpkin puree, milk and egg in a separate bowl.
Mix wet and dry ingredients by hand or with a food processor just until dough comes together in a ball.
Turn the dough out onto the baking sheet. Dust your hands with brown rice flour, and quickly form the dough into a 10-inch circle, approximately 3/4″ thick.
With a sharp knife, cut the dough into 8 wedges. Carefully move the wedges apart, leaving at least 1″ between them so that they will not touch when baking.
Brush the tops of the scones with milk or egg white (optional), and sprinkle with coarse sugar (optional).
Bake in preheated oven for 14-16 minutes, or until golden brown.
Remove from oven and allow to sit for 5 minutes before transferring to a cooling rack. If desired drizzle with Spice Glaze and serve.
Corn free baking powder
1 tsp. of baking powder, add instead 1/2 tsp. cream of tartar and 1/4 tsp. baking soda.
1 1/2 tsp. of baking powder, add instead 3/4 tsp. cream of tartar and 3/8 tsp. baking soda (1/4 plus 1/8 tsp.).
To make a large batch of baking powder, mix ¼ cup starch (arrowroot or tapioca) with ¼ cup of baking soda and ½ cup of cream of tartar. The starch is very important! Otherwise you get concrete when it sits between uses. Keep in a sealed jar or Tupperware. 1 tsp. mix equals 1 tsp. baking powder.