Processing Pumpkins: Step-by-Step Videos

Recently Bren Haas and I got together to talk fresh pumpkin processing. Together we hosted #CanningLive: Pumpkin Edition. Our previous #CanningLive event covered applesauce making & preserving, but this time we thought it would be fun to share the process via Periscope videos.

In case you missed it, the videos are below. Each shows a phase in the process from fresh pumpkin to puree to pie. You can also check out my previous blog on pumpkin processing, plus lots of pumpkin recipes including pumpkin cinnamon rolls and my favorite pumpkin pie.

One big Fairytale pumpkins will provide you with pies all year!

How to prepare and roast fresh pumpkin.

Pureeing roasted pumpkin.

Draining pumpkin, my compost bin and messy countertops.   

Packaging the pumpkin puree for the freezer. USDA does 

not recommend canning pumpkin puree. 

Bonus: Making homemade whipped cream for your pumpkin pie!

Cinnamon-Swirl Pumpkin Rolls

Each fall we process our eating pumpkins and freeze to enjoy throughout the year. Depending on the growing season,  I usually have plenty of pumpkin puree. I use most of it in baked goods, but use to make bisque, oatmeal and pudding. 

These delicious breakfast rolls combine pumpkin, whole grain flour and dried fruit to provide a hearty start to your day. If you don't eat them all, they re-warm well in the microwave. I added the dried cranberries and swapped out the crystallized ginger for pecans.

Combine dough ingredients in a mixer until a shaggy dough comes together. 

Knead for a few minutes. Dough will form a soft, smooth ball.

Place in a greased bowl, turning to coat top. Cover and let rise.

Roll dough on a greased surface to 14" x 22" rectangle.

Top with cinnamon sugar and dried fruit/crystallized ginger, if using.

Starting at the short end, roll dough to form a log. Pinch seam to seal.

Slice log into 9 equal pieces. Place in a greased 9" pan. Cover and let rise.

Bake for 25-30 minutes at 375 degrees. Let cool 15 minutes.

Make glaze and drizzle over rolls. 

Cinnamon Swirl Pumpkin Rolls

Adapted from King Arthur Flour

Dough
1 cup canned or fresh pumpkin puree
2 large eggs
2 tablespoons to 1/4 cup lukewarm water*
1/4 cup soft butter
2 1/2 cups All-Purpose Flour
1 3/4 cups White Whole Wheat Flour
1/4 cup nonfat dry milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves, optional
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
2 teaspoons instant yeast
*Adjust the amount of water by the time of year or your climate. For summer, or in a humid enivronment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. 

Filling
3/4 cup granulated sugar

1 tablespoon ground cinnamon

1/2 cup minced crystallized ginger, raisins, or dried cranberries, optional

Glaze
1 cup confectioners' sugar
1 tablespoon butter
1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze

Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost doubled in bulk. Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin.

Make the filling: Combine granulated sugar and cinnamon. Spread over dough, leaving one short edge free of filling. Sprinkle with crystallized ginger or dried fruit (or both), if desired. Starting with the short end that's covered with filling, roll the dough into a log.

Cut the log into nine 1 ½"-thick rolls. Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.

Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.

To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar.  Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.

Yield: 9 rolls.

Processing Pumpkins

One of my favorite garden goodies is pumpkin. Not the carving kind, but the sweet, delicious baking kind. Each year I browse the seed catalogs looking for new varieties of pumpkins to use in pies and other baked goods. Two of my favorites are Musquee de Provence and Long Island Cheese pumpkins.

Commercially canned pumpkin is nothing more that pureed pumpkin flesh. The homemade version is easy to make and preserve, and tastier. When selecting pumpkins, look for pumpkins labeled "pie" or "sweet". Seed catalogs will indicate pumpkin use and often suggest which varieties are best for baking.

Some recipes suggest preparing the flesh by boiling or steaming the pumpkin. I prefer roasting as it intensifies the flavor without adding additional moisture.

Once roasted and pureed, the pumpkin may need to be strained (some varieties have more moisture than others). Line a large strainer with cheesecloth or towel and allow to drain for an hour. Place drained puree in 2 cup containers (which is roughly equal to a 14 oz commercial can and the amount called for in most pie recipes) and place in the freezer. The USDA recommends pureed pumpkin be frozen, not canned.

Right: Long Island Cheese pumpkin. Left: mysterious volunteer pumpkin. 
Could be a cross as we didn't plant or compost this variety. 
I'll roast to see if the flesh is suitable for baking.

To prepare for roasting, cut in half and scrape out seeds.

This large musquee de provence had to be cut into wedges to fit into the oven.

Place cleaned pumpkins cut side down on a rimmed baking sheet.
Roast at 375 degrees for about one hour.
Pumpkins are ready when flesh can be easily pierced with a paring knife.
The musquee de provence was roasted for 1 1/2 hours as the flesh is denser.

Roasted pumpkins. Use a tablespoon to scrape the flesh from the skin.
Unfortunately, the mystery pumpkin wasn't as tasty as
the other varieties, so I didn't include the flesh in the puree.

Puree the flesh in a food processor. Process until smooth.

Place puree in a lined colander and let drain for one hour.

I usually give the puree a final squeeze just before placing into containers. 

Place puree in 2-cup containers and freeze. Use within one year.

What do I do with all that pumpkin?
I make pies, cookies and pumpkin casserole
(similar to sweet potato casserole). But one of my favorite dishes is pumpkin oatmeal.
It's delicious, comforting and I like that I sneak in a vegetable for breakfast! 

Pumpkin Oatmeal
This makes a generous amount of oatmeal. I like to make a batch early in the week and refrigerate leftovers. Then I heat a portion in the microwave for a quick, nourishing breakfast throughout the week.

2 cups fresh pumpkin puree or 1 (14-ounce) can pumpkin puree
2 cups water
2 cups milk
1/4 teaspoon kosher salt
3/4 teaspoon pumpkin pie spice
2 cups quick cooking oatmeal (not the instant kind)
Optional toppings: Honey, maple syrup, brown sugar, cream, raisins, pecans, roasted pumpkin seeds

In large saucepan over high heat, combine the pumpkin puree, water, milk, salt, and pumpkin pie spice. Bring to a boil. Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions (about 5 minutes). Stir often. Serve with toppings. Refrigerate leftovers.