There is a lot more to pumpkins than Jack-O-Lanterns for Halloween and pie for Thanksgiving!
First let's make Pumpkin Puree that will keep a week in the fridge or up to three months in the freezer. So all you have to do is pop your puree into baggies, I like to do one cup measures, freeze and it will be on hand for Thanksgiving!
OK back to the puree; cut your pumpkins in half. Clean out the seeds with an ice cream scoop; this makes cleaning fast and easy. Sprinkle with salt and place flesh side down on a parchment paper lined cookie sheet and bake in a 400F oven for 35-45 minutes. Cool and then spoon the flesh into your blender and blend on high for 3 minutes....it's done!NOW, what to do with some of that pumpkin puree you just made? How about something sweet this time!
This just happens to be my all time favorite fall cake; Pumpkin Spice Bundt Cake!
Pumpkin Spice Bundt Cake Recipe:
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon allspice
1/2 teaspoon salt
1 1/2 sticks butter
1 1/4 cups sugar
3/4 cup buttermilk
1 teaspoon vanilla 1 1/4 cups pumpkin puree
Whisk together flour, baking powder & soda, cinnamon, allspice and salt.
In mixer bowl beat together sugar and butter for 3 minutes.
Add the 3 eggs one at a time, beating for 1 minute with each addition.
Add 1/2 of the flour and 1/2 of the pumpkin, mix well then add the remainder of the pumpkin and flour. beat on medium for 3 minutes.
Pour batter into a bundt pan that has been coated with butter & flour or non stick spray. Smooth top and tap pan on counter to remove any air bubbles.
Bake for 40 minutes or until tooth pick comes out clean.
Let cool for 15 minutes before removing from pan.
Drizzle with glaze made of 1 1/2 cups powdered sugar and about 2 tablespoons buttermilk while cake is still slightly warm.