Tag Archives: diy

Make Your Own Pumpkin Purée

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.Make Your Own 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!

Let me show you how to make your own pumpkin purée.Make Your Own Pumpkin Purée

Grab your pumpkin. This is a sugar pumpkin, but cheese pumpkins work well too!Make Your Own Pumpkin Purée

Remove the stem and slice it in halves or quarters, depending on the size. See those seeds and fibrous innards? Scoop ’em out with a sturdy spoon. You can save the seeds and roast them later.Make Your Own Pumpkin Purée

Place your pumpkin pieces in a casserole (or your trusty cast-iron skillet). Pour in water until there’s about 1/4-inch in the bottom of the pan. No need for oil or anything.Make Your Own Pumpkin Purée

Roast your pumpkin pieces at 375F for 45-50 minutes, or until they are fork-tender. Let them cool until you can handle them.Make Your Own Pumpkin Purée

Use a sturdy spoon to separate the flesh from the skin.Make Your Own Pumpkin PuréeMake Your Own Pumpkin Purée

Throw all that good pumpkin in a food processor and let it go for 3-5 minutes, until smooth. Mine puréed up just fine, but if yours looks dry, add water by the tablespoon until it looks right.Make Your Own Pumpkin Purée

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?!Make Your Own Pumpkin Purée

Like Pumpkin Oat Muffins.Make Your Own Pumpkin Purée

Or Pumpkin Spice Latte Cupcakes.Make Your Own Pumpkin Purée
Or Chewy Pumpkin Ginger Cookies.Make Your Own Pumpkin Purée

Or Pumpkin Wafers & Pumpkin Icebox Cake.Make Your Own Pumpkin Purée

Or the lightest, fluffiest Pumpkin Pie ever.

Let me know what you’re baking with pumpkin this fall! @e2bakesbrooklyn on Instagram 💗 

Make Your Own Brown Sugar

 We’ve all been there.

The butter’s softened, the eggs are room temperature. You’ve got everything ready to make an incredible batch of cookies.

And then you go for the brown sugar, and you’re totally out 😭😭😭😭😭 

You just bought a new bag last week (or three new bags, if you’re me). Do you really have to go to the store *right now*?!

Well, no. All you need are two ingredients and a food processor! 

Place one cup of granulated sugar in the bowl of the food processor, along with a tablespoon of unsulphered molasses. Then, let it go for 3-5 minutes, scraping down the bowl as necessary.

At first, it might look a little clumpy and weird, but then, suddenly… 

 You’ve got light brown sugar! 

If you need dark brown sugar, just whirl in an extra tablespoon of molasses! 

You can use your homemade brown sugar to make these

Or these.

Or this rockin’ banana bread. Or pretty much any recipe that asks for the stuff.

Store any leftovers in an airtight container or zip-top bag with all the excess air pressed out. Easy.

So the next time you’re out of brown sugar, don’t grab your car keys or subway pass. Just grab the food processor 😊