|Hollowed and prepped for baking|
|Seeds saved for future toasting :)|
|Post bake. Peeling the skins off (it is really easy), and saving the pulp for recipes. |
The Voice was on, and I was in a hurry, so the picture is blurry :/
I roasted a pumpkin once before, in 2006 (college) for a pumpkin pie, but have not been that ambitious since. That actually was the easy part, now onto new territory. What to do with the pumpkin puree?
Also a recipe from Ange at Oh She Glows.
I adapted it a little based on what I had in the house and halved it because 3.5 cups of pumpkin butter is a bit much.
- 2 cups pumpkin
- 1/2 cup orange juice
- 1/2 cup brown sugar
- 3/4 Tbsp cinnamon
- 1/4 tsp nutmeg
- 2 Tbsp maple syrup
- 1 tsp vanilla
- Extra water for blending puree if necessary
Add blend to sauce pan along with all remaining ingredients except vanilla.
|The morning after|
Verdict? Very tasty! Bret and I didn't know what to put it on for dessert tonight, so we ended up eating Oreos...oops!