This time, it’s all about pumpkins! There is no flavour more synonymous with fall than pumpkin. Pumpkin lattes, pumpkin pie and pumpkin cake all start to appear when the weather gets cooler and the trees start turning colour.
I get so excited when I see the bins of pumpkins appear at the orchard. Specifically, I get excited about sugar pumpkins! Sugar pumpkins are smaller than the big ones used for Halloween carving, and they are perfect for making pumpkin puree. While some of the bigger pumpkin varieties have a stringy, watery texture, sugar pumpkins have smooth, sweet flesh that becomes a delicious puree.
You can use pumpkin puree in any recipe calling for “canned pumpkin”, including cookies, cake, soups, and, of course, pie. Although it’s so easy to pick up a can of pumpkin from the store, making your own is rather satisfying. You know exactly what went into the puree (only pure pumpkin), you know where the pumpkins were grown and you know that you have supported a local farm. The puree freezes really well, so it’s easy to make a batch or two and pop it in the freezer for the next time you’re craving something pumpkin!