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Entries in pumpkin puree (3)


A Plethora of Pumpkin Recipes – Our Second Online Magazine!



It's time! For two things: Thanksgiving and (even more exciting) our SECOND online magazine!

This magazine delivers you all our featured pumpkin recipes PLUS a very exciting new one. I haven't even posted it on the blog, that's how special it is.

What is it? Maybe you should flip through the magazine and find out, huh? I dare you....I DOUBLE mini pumpkin cheesecake dare you.

Yes, I do.


Pumpkin Butter Makes Everything Better

We are returning to pumpkin-related recipes today with a winner. First, a qualification of sorts: I don't know much about preserving, canning, jamming and related topics. I occasionally scan the internet for ideas, getting really exciting about making things like fig and lavender jam. Make it, and then exhaust myself on the whole process.

But this? This is so easy even a pumpkin could do it. This pumpkin butter can be eaten in one of two ways:

1. Directly out of the pot once it's cooked.

2. Saved in your fridge in an air-tight container and slathered on just about anything (I recommend all manner of carbs, especially a nice brioche from Levain Bakery).

And I highly recommend you experience both of the above. The spices and mild sweetness in this pumpkin butter make it an ideal pairing for something slightly sweet. For example, poured warm over vanilla or cinnamon ice cream. OR a bread with a sweetness to it, like brioche. The airy and chewy texture of brioche creates a perfect base for this hearty butter.

Or you could just eat it out of the container with a spoon. It's that good, I promise you. Here is how you make it:

What You Need:

1 1/2 cups of pumpkin puree (you can use canned or make your own like I did with these instructions).
3/4 cup apple cider
1 cup packed brown sugar
2 teaspoons vanilla extract
1 cinnamon stick
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

What You Do:

Throw all the ingredients in a small pot over medium heat and mix well.

Bring the mixture to a boil for 1-2 minutes and then reduce the heat to a simmer.

Let everything simmer together for about 30-40 minutes, stirring every 5 minutes or so.

The pumpkin butter will start to thicken gradually.

When the pumpkin butter is thick enough, remove from heat and allow it to completely cool (unless you have ice cream on hand, in which case I would encourage you to eat it immediately). Divide into jars and store in the refrigerator.


Pumpkin Puree

I am trying to make use of every part of the pumpkin. And this next part - the pumpkin meat - is my favorite part.

Last week we roasted a wee little sugar pumpkin, remember?

That yielded some tasty-toasted pumpkin wedges. So let's start there.

What You Need:

Tasty-toasted roasted pumpkin wedges

water (about a cup)

a blender or food processor

What To Do:

Peel back the skin of the pumpkin and discard.

Chop the roasted pumpkin into chunks and pop them in the blender or food processor.

Add 1/4 cup of water to get things started and give it a whirl.

You may need a spatula to scrape down the sides of the bowl as it processes.

If things are looking a touch chunky, add some more water. As I said, you may need to add as much as a cup, but add it a little at a time, so you don't end up with watery puree. No one wants a water-logged puree.

That's it!

Scoop it out of your mixing device, and store it in a giant Ziploc baggie. You can even store it in the freezer if you would like to save some for later.

The things you can do with pumpkin puree are endless and include:

Filling for ravioli

Pumpkin butter

Crostini topping

Face mask (kidding)

Dinner table weaponry (poised on a spoon with good aim....)


Ice Cream and semi freddo

Pie filling

So if you'll just bear with me over the next few weeks or so, I will try to go through all these. Or at least some of them. Feel free to vote for your favorite, and I will try and push those toward the front of the list!