How To: Make Your Own “Canned” Pumpkin!

Did you know this was possible?? Logic tells us it has to be, in some way. Those pumpkins don’t jam themselves into Libby’s cans!

And the factories aren’t working any sort of magic, trust me. They did claim a pumpkin shortage last season, that briefly affected stock this year. Well friends, don’t you worry. I’m here to save you $1.50 per can, and any despair from thinking your pumpkin goods will have to be few and far between. Nope, have all you want!

Just go pick up one of these little guys:

pumpkin-for-pies

(image source)
And follow this easy steps:

1) Heat oven to 350*.
2) Discard the pumpkin stem. Place in the oven.
3) Bake for 90 minutes.
4) Scoop out  strings & seeds (save these for later!).

pumpkin 007

pumpkin 009

5) Scoop out the remaining pulp (Discard the skin).
6) Place in a blender, mix until smooth.

pumpkin 013

Voila! You have created your own, homemade canned blended pumpkin. Ready for baking, smoothies, oatmeal, yogurt, pies, soups…or whatever you use that orange creaminess in!

My small pumpkin yielded ~2 1/2 cups.
Half of that landed itself right into a mixing bowl…

*****

Chocolate Chip Pumpkin Muffins
(adapted from a Runner’s World Pumpkin Bread recipe)

DRY:
1 cup Flour
1/2 cup Whole-wheat Flour
1 1/2 cups Sugar
Seasonings: ground cinnamon, nutmeg, cloves (~ 1 tsp each)
1/2 tsp Salt
1 tsp Baking soda
1/2 cup Semi-sweet mini chocolate Chips

WET:
2 eggs
1/3 cup Water
1/2 cup Canola Oil
1 cup plain Pumpkin (homemade! Or, canned. They’ll both work ;) )

Heat oven to *350. In one bowl, combine all dry ingredients (leave the chocolate chips out for now). In a separate bowl, whisk the eggs, then add remaining wet ingredients, mixing well. Slowly add the wet to the dry ingredients, stirring just until they’re evenly mixed. Now, fold in that chocolate.

Bake for ~25-30 minutes.
Makes ~15 muffins.

pumpkin muffins 003

Enjoy these moist little treats as part of breakfast (packed full of vitamin A & fiber), a post-run snack, or dessert. Pick your pleasure & savor your pumpkin.

16 Comments

Filed under food, new things!, Nutrition, recipes

16 Responses to How To: Make Your Own “Canned” Pumpkin!

  1. sweet! i’d always heard that real pumpkin was too stringy for this…did you find that at all? or was it easy to blend to complete smoothness?

  2. Elizabeth

    I love pumpkin muffins, though I admit to always using canned pumpkin. Regardless, these kind of recipes are one of my favorite things about fall. :-)

  3. I just bought canned pumpkin on the weekend, and AGAIN yesterday!

    I made:

    http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/pumpkin-spice-cupcakes-with-maple-cream-cheese-frosting/

    and

    http://www.food.com/recipe/pumpkin-cream-cheese-muffins-like-starbucks-189156

    (for hub’s bday and a party on friday)

    I am going to have to make my own pumpkin next time! Thanks. :)

  4. Joslynn

    I made a homemade pumpkin pie for Thanksgiving last year. I did a taste test with my friends. I prepared from scratch the pie crust for both the canned and homemade pumpkin. Everyone loved the homemade. The canned has too much zing/spice. A cheesecloth works to strain the stringy pumpkin overnight. I can’t wait to make some more this year!

    And the smaller the pumpkin you pick, the sweet the taste. I always thought the smaller ones were important. Just not for carving!

  5. Sounds easy enough — thanks for sharing! And the recipe looks great, I love chocolate and pumpkin together!

  6. Looks like I’m going out to buy myself a pumpkin or two!

  7. Look at you! All Carrie Can I! Very smart…I’m going to have to cheat on you with Libby – she makes my life much easier, haa.

  8. I do this, too! I’ve been experimenting with different kinds of pumpkin available through my CSA, and have had great luck with Estrella pumpkins—they’re lighter in color than sugar pumpkins, but just as flavorful!

  9. I’m so ready to make butternut squash soup again this year, but it was so much work last time that I have to wait for a day when I have 4 hrs to spare. I love being able to make things at home that are way cheaper, fresh and fairly easy compared to buying it from the store.

  10. Yum that looks delish! Loving anything pumpkin or squash this year.

  11. I heart pumpkin. And now I want pumpkin cupcakes. :)

  12. genius! and so very Martha Stewart of you. As a pumpkin lover, this is something I really should try myself. :)

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  15. So I will start with saying that I’ve been a blog-stocker for a couple of months now. My dad sent me your site since I sort-of run and am a vegetarian.

    Anyway, I made these muffins several times (inspired when my 3 year old had her first field trip to a pumpkin patch, and I’d read this post before). I did add 1 tsp of baking powder to make them fluffier (my family likes them fluffy). They turned out GREAT!

    This week, I tweaked the recipe a little more. I made them vegan (for co-workers). Instead of the 2 eggs, I mixed 2 tbls flaxseed (crushed) and 2 tbls water and let it sit for a couple of minutes. Add as the eggs. They were a huge hit at work (for everyone).

    Thanks for letting me stalk a bit. I love the pictures. Though I loved hearing about DC (since I live just outside), I really love all those mountain pictures.

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