HOW TO MAKE FRESH PUMPKIN PUREE + A VEGAN RECIPE
I took a solid oath to never be basic again. Especially by partaking in the abundance of pumpkin recipes shared by every food blogger on the face of the Earth, which will be doomed anyway based on tomorrow’s elections. Let's just forget about the presidency by eating carbs.
In China, come fall, we’re not even thinking pumpkins. Fuck a latte. We’re thinking tangy citrus, like pomelo’s and oranges.
But, since it’s almost 2017 and I’m a firm believer that the canned food revolution needs to come to a screeching halt, I’ve decided to cave. Have you SEEN what canned pumpkin looks like out of the can? A nasty, old glob. Who knows how long ago the puree was even made? Where did the pumpkin come from? I. Want. Answers.
In China, this is particularly important. I was at a wholesale market today and saw a can for 26RMB. Whaaaaaaat? Whyyyyy? You can get an entire pumpkin for less than half of that!
With the exception of good beer.
Okay. So making your own fresh pumpkin puree involves just one ingredient: a pumpkin. If it’s a little dry, you may need to add a tiny bit of water, but this isn't a common issue. Fresh pumpkin puree is totally worth the roasting time, and totally worth the fresh flavors. Let’s get to it.
HOW TO MAKE FRESH PUMPKIN PUREE
Serves 1, 60 minutes
- 1 pumpkin (any size)
- masher or food processor
- Preheat oven to 325°F degrees for regular size ovens, 350°F for conventional ovens.
- Cut your pumpkin in half, remove guts, cover with foil.
- Roast for 45 minutes.
- Let cool 30-60 minutes, scoop out meat and mash or food process. Add a tiny bit of water at a time if needed. Use as you would use normal pumpkin puree.
WHITE GURL WASTED VEGAN PUMPKIN SPICE BREAD
makes 8-10 slices, 60 minutes
- 1 3/4 cup all-purpose flour
- 1 cup brown sugar slightly packed
- 1 TSP baking soda
- 1/2 TSP baking powder
- 1/2 TSP salt
- 1/2 TSP nutmeg
- 1 TSP cinnamon
- 1/4 TSP allspice
- 1/4 TSP cloves
- 1 1/2 cups fresh pumpkin purée
- 1/3 cup oil
- 1 TBSP vanilla extract
- 4 TBSP coffee
- 1/2 cup pepitas, divided
- Make yourself a cup of coffee, reserve 4 tablespoons for bread
- Preheat oven to 350°F (176°C), grease a loaf pan.
- In a large bowl, mix together the first 9 ingredients
- In a small bowl, whisk together pumpkin, oil, coffee, and vanilla.
- Combine wet and dry ingredients in large bowl. The mixture will be thick and gummy, but don't fret.
- Fold in half of the pepitas, and sprinkle the other half on top before putting in the oven.
- Pour into prepared pan and bake 45-50 minutes or until top is browned and a toothpick inserted in the center comes out clean.
- Let cool for 15-20 minutes before removing from loaf pan. Loosen edges with a butter knife and let finish cooling on a wire rack.
I ain't no vegan, but this bread is str8 killer. Make it and let me know what subs you made in comments below!