We have really been enjoying our pumpkin harvest. There are about a half dozen pie pumpkins left, and I probably ought to roast them and freeze the puree before long. I read that pumpkins don’t keep as well as other winter squash, so I want to be sure and preserve them before they rot.
Home roasted homegrown pumpkin is sooooo good!
Two recipes I’ve been digging:
- Stevia Sweetened Pumpkin Pudding – In a startling departure from my standard pumpkin pudding recipe (which I’ve been making steadily since Tricia introduced me to it about three years ago), I’ve made this twice in the past week. I’ve been trying to cut back drastically on white sugar, so the stevia aspect of the recipe caught my eye. Additionally, now that we have a nicely laying flock, I’m always looking for a way to use up our eggs. This new recipe uses four eggs (versus the two in the other recipe). I doubled the recipe and baked it in a 9 x 13 dish, using eight eggs (!) and only 1 teaspoon of powdered stevia. It’s so amazingly delicious. I love how creamy and flavorful it is, without being overpoweringly sweet. It does have a slight stevia aftertaste, as many stevia sweetened foods do, but I imagine that could be reduced by buying the right brand of stevia. It doesn’t bother me in the least. I’ve made it with both heavy cream and coconut milk, and it tasted just about the same to me. I favor the dairy-free version because my body doesn’t like dairy too much. I’m sure I’ll still have many uses for the old pumpkin pudding recipe, but for now, this is hitting the spot.
- Pumpkin Cheesecake – My honey turned 33 last week (happy birthday, babe!) and he requested a pumpkin cheesecake for his celebratory dessert. Now, I know I must’ve made cheesecake at some point in my adult life, because we own three very new-looking springform pans that we’ve been moving from house to house for years. But I honestly can’t remember ever making a cheesecake, so I don’t think it counts. So for my first(ish) cheesecake, it turned out very well! (Did I mention that cheesecake is probably my favorite dessert, and also that I have no self control when it comes to such things? This is why I never make cheesecake. Seriously, the leftovers just kill me. They aren’t leftover for long…) Anyways, while I used the recipe here, I followed the baking instructions here (reliable old Martha). Mostly because my only roasting pan large enough for a water bath wasn’t very handy. It turned out great, beautiful with no cracks, and I’m inspired to make more cheesecake for special occasions around here.
- Pumpkin Spice Latte – Okay, so I haven’t actually made this yet, but I’m going to.
(ETA: I’m realizing now that it doesn’t look like I’m trying very hard to reduce my refined sugar intake, but honest, I am!)