Pumpkin, how I love thee…

16 Nov

So one of my favorite parts of the Fall season is that everything pumpkin (cakes, cookies, lattes, etc.) comes back for another year. I LOVE pumpkin.

pumpkins

So many beautiful pumpkins

Us at Maris Farms

Us at Maris Farms

Corn Maze

Muddy, but fun, Corn Maze

To get our pumpkin for carving this year we went with our friends Em and Michael to Maris Farms in Puyallup, WA where we wandered around, watched pig races, ate way to much kettlecorn and got kinda lost in a corn maze. It was a pretty nice afternoon and we had a lot of fun choosing our pumpkins. Jimmy and I didn’t spend too much time picking one – I’m not that picky and I guess Jimmy isn’t either.

Michael and a pumpkin pal

Michael and a pumpkin pal

Michael and Em, on the other hand were very thorough, carrying large pumpkins from place to place as they changed their minds.

Skeleton pumpkin

Skeleton pumpkin

We didn’t get a chance to carve the pumpkin until Halloween evening just before Em, Michael and Hannah arrived to watch Mystery Science Theater 3000 with us. Jimmy went with a kinda skeleton look as I was busy trying to make cupcakes look like bats and spiders (only the later really worked). We were amazed at the amount of kids we had come trick-or-treating as we only had a handful over the past couple years living in the duplex.

Spiders and Bats

Spiders, Bats and Pumpkin cookies

I gave the jack-o-lantern two days before I sliced him up and threw him in the crockpot – I decided to give making my own pumpkin puree a try this year. Luckily Em and Michael have a Cuisinart food processor, so it wasn’t too hard. Our pumpkin made 15 cups of pumpkin puree! Now I just have to decide what to make with it all – the possibilities are endless 🙂 So far I have just stirred it into vanilla yogurt (which is quite tasty with a little cinnamon and sugar – could use some nuts though) – but I hope to try my hand at making a pumpkin pie from scratch with it, though the consistency is a bit runnier, so I’ll have to figure out what to do about that…

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One Response to “Pumpkin, how I love thee…”

  1. Krystel November 20, 2009 at 3:25 pm #

    Kat – I made pumpkin pie from absolute scratch the year I was in France because the US held up my box from my mom with the canned pumpkin in it. Martha Stewart has really great directions on how to do it. A good tip for next time you make your own pumpkin puree: cut it into hunks, then roast it in the oven. Once it has cooled, then puree it and here’s the important part: take a colander, line it with a couple layers of cheescloth or paper towel and put the puree in it. Place it in a brownie pan, something with tallish sides and let it sit in the fridge. Stir it every few hours. You’ll see a TON of water come out. You probably can still do this with your current stuffs. Good luck!

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