October 23, 2008

Liquid Pie

Last month I took a day trip down to the Valley and while I was there I picked up a pie pumpkin (also called a sugar pumpkin).  The thought process behind this purchase was something like this, "I've never bought a cooking pumpkin before...what does one do with one of these?  Hum, maybe I should get one to make homemade pie.   Yes, I like pie, this is a good idea."  Hence, I came home with a pie pumpkin.  

As I've already mentioned, I didn't even make pumpkin pie for Thanksgiving this year.  Nope, I went crazy and made Butternut Squash Pie.  So, I came home from work today, and realized that my poor pumpkin was STILL sitting on my table.  Everything else from that trip had been long eaten, and well, it just looked lonely and neglected.  Time to finally do something.

What did I do?  I roasted it.  After peeling the darn thing, which may have involved several curse words, and a trip to the store for a new veggie peeler because the one in my kitchen was so dull that it wouldn't take of the peel!  Oh, but the time it was peeled I was ready to throw it out the window and watch it smash to the ground 6 stories below.  I didn't.  I persevered.  Next step, cutting it in half.  This was easy, things are looking up!  Next, removing the seeds and guts.  Not so easy.  More curse words, dropped spoons, and scared cats.  I'm not a quiet complainer, and the older one seems to think he's in trouble if I so much as raise my voice at ANYTHING.  Well, I eventually even succeeded at that.  So, I chopped up my pumpkin and roasted it at 450 F for about 40 min.

Now, what does one lady do with all that pumpkin?  I still haven't' figured out what one does with pumpkin besides make pie.  And I sure as heck wasn't sitting down to make a pie after all that drama.  So finally, I had a thought - shocker, me of all people, having a thought...hehe - and I whipped out my blender.  The rest, as they say, is history.  

Pumpkin Pie Smoothie

1 cup roasted pumpkin
1 1/2 cups vanilla almond milk
1 Tbsp organic cane sugar
1 Tbsp molasses
1 tsp pumpkin pie spice

Blend all ingredients together until smooth.  Pour into 2 glasses and serve.

As always adjust spices and sweetness to your own personal liking.


Vittoria said...

I just found you through your post to Gluten Free Goddess. I would say, it's generaly easier to peel the pumpkin after roasting it. Then you can just scoop the meat out of the shell. It might make you future pumpkin encounters less stressful :)

K. Horn said...

Thanks for the suggestion Vittoria. Don't I wish I'd thought of that one BEFORE undertaking my pumpkin roasting challenge!