Although most of you are in the giddy early stages of fall, here in Los Angeles it’s still over 90 degrees. So what the rest of the country is referring to as “Fall,” I am calling Pumpkin Season. And to curb my near constant urge to shove as much pumpkin into everything I consume, I have elected to only make pumpkin from scratch, no cans.
It’s only really helped a little. It’s pretty easy to roast a pumpkin and turn it into massive quantities of pumpkin treats.
If you haven’t roasted your own, don’t be intimidated, its pretty simple.
Start with a pie pumpkin. They go by various other names, but they are not Jack-o-Lantern pumpkins used for carving. They are small, about the size of a cantaloupe.
Preheat oven to 375.
Remove the stem by running a butter knife around the edges and then prying it off. The most stubborn one I removed by whacking it on the edge of the counter. Popped right off.
Cut the pumpkin in half, right through the hole left by the stem.
Scoop the seeds out with a spoon.
Line a baking sheet with aluminum foil. Place pumpkins on baking sheets, cover tightly with aluminum foil. Roast at 375 for 1 to 1 1/2 hours or until a fork can easily slide into the skin.
Allow to cool and sccop the flesh out.
For a smoother texture, process in a food processor for about 3 minutes.
See, that’s not so hard. You can totally do that.
- 2 1/2 cups flour
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 4 eggs, divided
- 1/2 cup milk
- 2/3 cup pumpkin puree
- 1 stick melted butter
- 1 cup Pumpkin Ale
(Makes 6 to 8)
- Preheat waffle iron.
- Get out three bowls.
- In the largest bowl, add the flour, sugar, baking power, baking soda, salt, ginger, nutmeg, and cinnamon, stir until well combined.
- Divide the eggs between the last two bowls, egg whites in one, yolks in the other.
- In the yolks bowl, add the milk and pumpkin puree, stir until well combined. Add the melted butter and stir.
- Using a hand mixer, beat the egg whites until stiff peaks form, about 4 minutes.
- Add the pumpkin mixture to the dry mixture and stir until just combined, don't over mix. Add the beer and stir until combined. Gently fold in the egg whites.
- Spray waffle iron with butter flavored cooking spray. Cook waffles according to manufactures directions.
Copyright Ã�Â© TheBeeroness.com