Did you get pie pumpkins at the farmstand this year? Good, me too! I have about ten cans of perfectly good pumpkin purée in my kitchen, but I just couldn’t resist the cute display at Salinger’s Orchard.
My pumpkins sat on my counter for two weeks waiting for me to do something with them. I thought about making Dorie Greenspan’s Pumpkin Stuffed with Everything Good, but let’s be real, I do not need a whole pumpkin filled with bread, cheese, and bacon. I considered just keeping them for decoration, but that’s just a waste. And so I came to my senses and made pumpkin purée.
Y’all, I am a big fan of canned pumpkin purée for everyday baking, but it doesn’t hold a candle to this stuff. It’s sweet and rich, and look at that color! I’m not saying I’ll be making my own all the time or anything, but it’s fun to use an actual pumpkin to make cookies every once in a while!
That’s it! Transfer your pumpkin purée to an airtight container and refrigerate it for up to a week. It’s really delicious stirred into yogurt and oatmeal, but why not use it to make something delicious?!
Like Pumpkin Oat Muffins.
Or the lightest, fluffiest Pumpkin Pie ever.
Let me know what you’re baking with pumpkin this fall! @e2bakesbrooklyn on Instagram 💗