Homemade Pumpkin Puree

Homemade Pumpkin Puree

It's that time of the year!

I know that you can buy canned pumpkin pack in the store, but have you ever wondered what a pumpkin pie would have tasted like in the days of Laura Ingalls Wilder? Well, I sure have. And since pumpkin pie is my favorite pie ever I had to try it from scratch. Let me tell you, real pumpkin puree it is like a bite of creamy heaven.

There was one year I had a neighbor with a large garden who had grown pumpkins. A lot of pumpkins! Thankfully, she was willing to share them with the whole neighborhood.

I ended up with about eight pumpkins in my garage and no idea what to do with them. But you know me, I had to do something with all these pumpkins. Waist is not an option with me. After a few jack-o-lanterns I found out how to make pumpkin puree. It has been one of the best, the yummiest, things I have ever done.

Before I tell you how to make your own pumpkin puree there is a warning... Once you use pure pumpkin puree in a pie or other recipe you will never, EVER, want to go back to the stuff from the can. It is that good!

1st. Start with a pumpkin. Most stores sell the little pie pumpkins next to the big jack-o-lantern ones. While the little pumpkins are grown to be made into puree I have used both kinds and have ended up with great puree from both kinds. The smaller ones will usually give you a darker colored puree, if you were wondering;)

2nd. Let's gut that bad boy! Cut your pumpkin in half so you can easily get to all the gooey stuff in the middle. Discard the stringy stuff but keep the seeds for roasting. You don't have to get too picky about how 'clean' the inside of your pumpkin is.

3rd. Once your pumpkin is cleaned out, slice it into smaller sections and arrange on a baking sheet. Face up is best.

4th. Put them into the oven at 350 degrees for 45 minutes, or until they are tender. Poke them with a fork to see if they are done. The pointy edges should be just about to get crispy.

5th. Let the pumpkin slices cool enough that you can handle them. Then turn them over so you can pull the skins off. Yes, the skins should pull right off. If not, then pop them back in the oven for 5 more minutes. (There was a lot happening in the kitchen right about here so I stopped taking pictures. Sorry)

6th. With the skins removed it is time to puree! I use a blender but there are lots of ways to turn a pumpkin to mush. If you decide to use a blender like I do, place several chunks into the blender and push puree. You will need to add some water to get things moving. Add water a single Tablespoon at a time, just until things get moving. You want puree, not soup! (Before you ask, yes I did make that mistake one year.)

And that is it! Once you are done blending you have some awesome, homemade puree that you can use right away.

If you have more than you need, store in in freezer storage bags for future use. I put 2 cups of puree in each  bag and throw them in the freezer! OK, not throw. I carefully make sure each bag can lay perfectly flat so they take up less room. What can I say, I am a neat freak;)

You can store it in a freezer for 6 to 8 months this way... OK, more like over a year. I made a huge batch of pumpkin puree once and only just finished it 3 years later! Wow, so glad I was honest with you all.

Coming soon... Homemade Pumpkin Pie!

Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

It's always a  struggle to get really good gluten free baked goods. But fear not! I have an amazing gluten free blueberry muffin recipe for you.

Here is what you need:

2 Cups Flour (Check out my Gluten Free flour mix!)
1 Cup White Sugar
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 Cups fresh or frozen Blueberries (if using frozen berries do NOT thaw)
2 Eggs, lightly beaten
1 Cup Sour Cream
1/2 Cup Vegetable Oil
1/2 teaspoon Vanilla Extract

AND a Mini muffin pan. I have tried these muffins in a regular sized pan and they just don't come out as well so we always go for mini muffins. Plus, my kids love the smaller size!

Preheat your oven to 400 degrees Fahrenheit. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Add the blueberries and gently toss. (This will keep them from sinking as the muffins bake.) In a separate bowl, combine the eggs, sour cream, oil, and vanilla. Mix well. Stir the wet mixture into the dry ingredients until moistened. Don't over mix. Grease your mini muffin cups. Fill them to 2/3rd's full. (I use my cookie scoop to get them all the same size.) Bake for 15 to 18 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes before removing from the pan.

Well, there you have it. Straight to the point Gluten Free Blueberry Muffins. You can use other berries if you want but these are my daughters favorite. They also keep in the freezer for 2 months. Just bake, freeze, then warm them up so you can enjoy a mini treat!

Less Expensive and Easy Gluten Free Flour

Less Expensive and Easy Gluten Free Flour

Brown Rice Flour, Potato Starch, Tapioca Starch, Xanthan Gum

I was diagnosed with a gluten intolerance 4 years ago. It was shortly after my 3rd baby was born. I was in heaven with my new bundle of joy... until I started doubling over in pain.

The stomach cramps got so intense that my husband almost had to carry me out to the car so we could go to the hospital. It took a lot of coaxing to get me to cooperate but I finally agreed to a stomach biopsy. The result? I had a section of my stomach that was being agitated by the gluten I was eating and it was causing all my pain. Crazy, I know! 

My first concern was that I didn't really know what to eat. I had watched my grandfather deal with Celiac disease for years and it was no fun. I feared I would only get eat Chex Cereal and rice cakes for the rest of my life. 

Then I started to do some research and found that a lot of people had pioneered the Gluten Free way for me. Let me just say thank you to all those people! I took a lot of idea's from other people, put my own spin on it, and got some great recipes that have made my diet change barely noticeable! 

The first thing I needed was a good gluten free flour. I tried a ton, from store brands to home made mixes. (Beware! Some store brands use bean flour and that stuff has a weird after taste.) 

After a lot of trial and error, I finally found a flour blend that is great!

Here is my recipe: 2 Cups Brown Rice Flour
                              2/3 Cup Potato Starch
                              1/3 Cup Tapioca Starch
                              1 Tablespoon Xanthan Gum

First up is the rice flour. I like to grind my own rice flour (aka my darling hubby will grind a bunch of brown rice into flour for me. Thank you, honey!) You can also buy rice flour, but I find that using a food mill to make my own is much cheaper.

Next I take the rice flour my hubby ground and mix it with the Potato Starch (also called Potato Flour), Tapioca Starch, and Xanthan Gum. Sift these together really well. You want it all blended so you can use this just like regular flour.

Finally, store it all in an air tight container to use at any future time. Here you see a big container of GF flour. I make a lot at one time so I will have some on hand for several months. Start out by trying the smaller recipe you see above. If it works out as well for you as it did for me then start making it in larger quantities. It will 'keep' just like regular flour.

I find that this flour can be substituted on a 1:1 ratio with regular flour for most recipes. I will be posting some of my favorite GF recipes in following blog posts!