Wednesday, November 4, 2015

A Slice Of Pumpkin Goodness

Now that Halloween has came and gone I have pumpkins that went un-carved laying around which is great fall decor and an awesome food source. Since November arrived the weather has swiftly shifted to cold and chilly. Time to use the oven again and make some soul warming food. 

First pick a medium sized pumpkin and split it. Scoop the seeds out and set them aside so you can make Sweet or Savory Seeds. I put the pumpkin on a baking sheet for 1 1/2 hours at 350 degrees in the oven. Let the pumpkins cool and slice off the rind. Chop pumpkin into pieces to blend in the blender. It was really thick  so I added a little milk.

This pumpkin produced 4 1/2  16 oz mason jars of puree. I plan on using this yield this week so into the fridge it went. You could also freeze it for further use. Perusing pinterest for recipes is on my to do list (wink).

 I made Pumpkin Chocolate Chip Bread for a rainy day after school snack and coffee accompaniment. Even though I folded in the chips they still sank to the bottom, but I had no complaints. As I write this the last slice was just devoured. What soul food are you making now that the wheel has turned?


  1. Oh Holly, I was wondering what to do with my little pumpkin outside from Halloween. I didn't want to get rid of it, so was just going to keep it through November, but instead I think I will make pumpkin chocolate chip bread. This looks scrumptious. And you have four extra jars of pumpkin for later use! I have pumpkin loaf at Starbucks all the time, but never thought about putting chocolate chips in, what a great idea. Thanks for sharing.

    love, ~Sheri

  2. I adore pumkin. Come to my blog and see the recipe I have for Chocolate pumkin brownies. So yummy!



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