It's fall and time for the taste of pumpkin
Four bucks for a pumpkin smoothie?
"That's what people are paying this time of year at craft shows and fall festivals," said Tawra Kellam, professional tightwad and author of the "Living On A Dime" series. "You can make them for 25 cents at home."
In coming up with her own smoothie recipe, Kellam made another discovery: the ease, economics and enjoyment of homemade pumpkin puree. Not only will you save money by not having to buy canned puree, but you'll capture the essence of fresh pumpkin.
"I love pumpkin, especially in the fall of course," Kellam said. "If you make puree and freeze it, you can have that fresh pumpkin flavor all year round."
Making it is simple, Kellam said. Cut the pumpkin in half and scoop out the seeds and strings. Bake the halves until tender, then puree in a food processor or blender. Use it fresh, or freeze for later.
"If you freeze it, the only thing is pumpkin does have a lot of liquid after it's defrosted," Kellam said. "You can do two things, either strain it for your recipe, or use it the liquid in the recipe because it has a lot of nutrients. But if you use it, you have to exchange it. So if your recipe calls for a cup of milk, replace half of it with the liquid from the puree."
The puree is great for smoothies, pies, pumpkin bread and more.
"Pumpkin pancakes are good for Halloween morning," Kellam said. "You can make regular pancakes or use a large pumpkin cookie cutter. You spray the pan and the cookie cutter and pour the batter in the cutter. Chocolate chips are great for a pumpkin face."
Kellam is the publisher of the Web site www.LivingOnADime.com and the author of Halloween On A Dime and the cookbook Dining On A Dime: Eat Better Spend Less. For free tips and recipes visit her Web site at www.LivingOnADime.com.
Reach Canton Repository Food Writer Jennifer Mastroianni at (330) 580-8304 or
e-mail jennifer.mastroianni@cantonrep.com
PUMPKIN PUREE
6 to 7 pound pumpkin
Halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375 degrees Fahrenheit for 1 ½ to 2 hours or until fork-tender. Remove from oven. When cool, scrape pumpkin from shells and puree, a little at time, in food processor or blender.
Season with a little salt and favorite spices if desired, such as cinnamon and nutmeg. Use in favorite recipes.
To freeze, put 1 to 2 cups puree in freezer bags and remove excess air. After defrosting, there will be excess liquid in the bag. Drain the excess moisture by straining through a double layer of cheesecloth, or use the liquid in exchange of other liquid in the recipe, such as water or milk.
PUMPKIN SMOOTHIES
1/2 cup pumpkin puree
3/4 cup milk or vanilla yogurt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoon brown sugar
4 ice cubes
Whipped cream, optional
Orange sprinkles, optional
Place all ingredients in a blender. Blend until smooth. Pour into 2-3 glasses. Serve with a small amount of whipped cream on top. Add orange sprinkles if desired. Serves 2-3.
‹ www.LivingOnADime.com
PUMPKIN PANCAKES
2 cups flour
2 tablespoons brown sugar, packed
1 tablespoon baking powder
1 1/4 teaspoon pumpkin pie spice
1 teaspoon salt
1/2 cup nuts, chopped (optional)
1/2 cup pumpkin puree
1 large egg
2 tablespoons vegetable oil
1 cup milk
Combine ingredients. Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Serve with Pumpkin Maple Sauce and nuts.
‹ www.LivingOnADime.com
PUMPKIN MAPLE SAUCE
1 cup maple syrup
1/4 teaspoon ground cinnamon or pumpkin pie spice
1 1/4 cups pumpkin puree
Mix together until well blended. Serve with pumpkin pancakes, pumpkin bread, or ice cream.
‹ www.LivingOnADime.com