For the Love of Pumpkin

November 1, 2017

I keep reading articles about people being “pumpkin-ed out”. That’s just heresy. Fall wouldn’t be fall without pumpkin. I will say that I believe Starbucks has changed the recipe of their pumpkin spiced latte, which in my opinion is not as good as it used to be. But that won’t make me break up with pumpkin.

Pumpkin is pretty interchangeable with most winter squash. Have I prepared sugar pumpkins to use for pie filling or other baking? Yes I have. Do I still? Heck no. Canned pumpkin works just fine, thank you, but it’s important to remember that canned pumpkin won’t taste good if used in a recipe that isn’t cooked or baked. The metallic taste of the can will stick around. Have a no-bake recipe to which you’d like to add pumpkin? Cook the canned pumpkin in a saucepan until heated through to remove the tinny taste, and then cool and add to the dish.

I will roast the pumpkins that have graced my porch in the fall; I can’t bear to bring them to the dump. I’ll use the roasted flesh in curried pumpkin soup and give the seeds to the birds and squirrels. I’ll add chunks of peeled, raw pumpkin to a pork loin and fennel stew flavored with sage and rosemary, and if I’ve been too enthusiastic in my pumpkin purchases I’ll freeze some roasted pumpkin for use throughout the winter. But I always have cans of pumpkin in the pantry. And when I have bread that needs to be used up I make pumpkin bread pudding.

Pumpkin Bread Pudding

Butter for greasing the pan

1 c. raisins

¼ c. bourbon (optional)

¼ c. boiling water

1 lb. pumpkin puree (or 1 can of prepared pumpkin – NOT pie filling)

4 eggs

1 c. brown sugar, packed

1 ½ c. milk

2 tsp. vanilla

1 T. pumpkin pie spice

Pinch of salt

Leftover bread – white, wheat, Italian, French or challah totaling 12-14 oz. (don’t use rye or savory breads)

Soak the raisins in the bourbon and hot water to plump, about ½ hour. Heat the oven to 350 degrees.

Butter a 9 X 12 or large oval baking dish. Tear the bread into bite size pieces.

In a large bowl beat the eggs. Add the pumpkin, brown sugar, milk, vanilla and pumpkin pie spice. Mix until well blended. Add the bread cubes and stir to coat.

Drain the raisins and add to the bread and custard mixture, folding them in.

Place the pudding into the prepared pan, smoothing it to even the top.

Bake for 45 minutes to an hour, until the custard is set and the top is brown. Start checking at 45 minutes for doneness.

Serve with a good caramel sauce, and, what else? Pumpkin ice cream.

For a printable recipe go here – Pumpkin Bread Pudding

Deborah

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: