Pumpkin slop is needed for most recipes, but the puree you get in the can will never make you a pie just like the pilgrims made. I'm not in the pie mood, but I found this sweet recipe for Pumpkin Monkey Bread over at The Sugar Crafter after googling all sorts of pumpkinie sweets. We all know I have a sweet tooth for anything monkey bread, and I've been known to make personalized mini ones using Bisquick for Sunday brunches. But this, this was the monkey bread of all monkey breads, and I had to give it a go. After all, we had a fridge full of pumpkin leftover from the sweet pumpkin curry Dan made last weekend, and they needed to be used before they went bad.
Since we're using up pumpkin, I can't tell you how much to buy. Usually one pie pumpkin is enough for one pumpkin pie, so that should help you out.
SLOP:
Hack your pumpkin up, leaving the skin on, small enough to put in a bowl. If it's a pie pumpkin, hack in it half and maybe quarters. Put about 1/4 a cup of water in the bowl, and place the pumpkin in with the cut side up. Microwave until fork tender. This will be about 8-15 minutes depending on your pumpkin. It's OK if you make more than enough, just freeze it to use next time you want something pumpkinie.
Remove from bowl, allow to cool to touch, then scoop out the bits into a bowl. If you have a food processor have fun. However, for those of us working a bit more old fashioned, a bit of elbow grease and your potato masher can get the job done. If you want it smoother, throw it in the blender, I'm going to leave it mashed. If you want to be stingy, toss the bits that you have to pull out because they're still to hard to mash into the bowl and cook for 3 min. Then mash them in. I had enough pumpkin, so I'm gonna toss those.
Plop into a bowl for fridge or freeze!
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