Using one sugar/pie pumpkin, split in half and remove seeds. Briefly wash seeds in cool water, removing any strings and pulp which may still be attached. If roasting a sugar pumpkin, place the seeds in a bowl, cover with water, and add a tablespoon of salt. Let the seeds sit while the pumpkin is roasting. Once the pumpkin has roasted, use your fingers to remove any additional pulp or strings which may still be present....
I finally decided to try making a pumpkin pie using a real live pumpkin as opposed to canned pumpkin. I picked up a nice sized pie pumpkin at the Dekalb Farmer’s Market, found a recipe, and set out to make the pie. It was simple, easy, and required very little effort. All redundant statements- just to underscore how crazy easy it us to use a fresh pumpkin. I’ll never buy a can of pumpkin puree again!...
This recipe is modified from the source to cut out extra fat and boost flavor. Source https://cooking.nytimes.com/recipes/1017797-pumpkin-bread-with-brown-butter-and-bourbon Change Log Swapped unsweetened applesauce for oil Swapped extra bourbon for water Swapped dark brown sugar for light Increased cinnamon and ginger slightly Chose 4 cardamon pods instead of measured amount Special Equipment 2 9" loaf pans Parchment Paper Pre-heat Oven Pre-heat over to 350°F Move rack to center position Ingredients 113 grams (1 stick) unsalted butter ¼ cup bourbon (plus extra; see notes below) 1 tablespoon vanilla 1 ¾ cups pumpkin purée (Roast Pumpkin) 4 eggs ½ cup unsweetened applesauce 256 grams all-purpose flour 120 grams whole wheat flour 350 grams dark brown sugar 1 ½ teaspoons baking soda 5 grams fine sea salt 10 grams ground cinnamon 2 grams ground ginger 4 cardamom pods; seeds ground Preparation Prep Pans Grease the insides of two 8-inch loaf pans with butter Line with parchment paper; butter the paper Dust with flour Brown Butter In a large skillet, melt butter over medium-high heat....