LIVE BLOGGING: Homemade Pumpkin Puree Part One PLUS MUFFINS

Whew! It’s been a long time! WE’LL GET TO THAT LATER.

Two years ago, I live-blogged the creation of a butternut squash souffle, to much, uh, success, or what have you.

Now that it’s fall two years later, I’M LIVE BLOGGING THE CREATION OF HOMEMADE PUMPKIN PUREE AND MUFFINS.

FOLLOW ALONG FOR ALL YOUR FUN TODAY.

3:30ish p.m.: ACQUIRED: One 15-pound, oblong, pale pumpkin, a.k.a. “Pink Banana” from local farm/pumpkin-selling establishment.

4:19 p.m.: The Smashing Pumpkins’ version of Fleetwood Mac’s “Landslide” starts playing on Songza playlist. THINGS ARE GETTING HOT.

4:22 p.m.: Jamie successfully cracks open The Pink Banana. The real excitement begins!

4:39 p.m.: Jamie says, “Come over here and clamp my pumpkin!” Thusly, the Pink Banana is slaughtered.

4:53 p.m.: While romanticizing the idea of turning our apartment into a production house for pumpkin products/tomatoes/tomato sauce/body lotion/beer, Jamie said we would need to make a really dark brew and name it after Vincent. “Vincent… Porter Cat.” OMG. >^..^<

4:57 p.m: Kyle’s Smashing Pumpkins playlist ends. 😦

4:58 p.m.: Northern Motown Dance Party time! 😀

5:05 p.m.: Hey, guys – Jamie here. What Brittany forgot to mention was that we split our pumpkin slices into little quarters and put the first batch in the oven (preheated to 400 degrees, if you’re interested to know) about 20 minutes ago. LET THE GREAT PUMPKIN ROAST BEGIN.

5:19 p.m.: Cleaned pumpkin seeds while waiting for Pink Banana to roast. Tossed in olive oil, spread on foil, awaiting next oven cycle. Note to self: INVEST IN A COOKIE SHEET ALREADY.

5:23 p.m.: Jumping around to The Esquire’s “Get On Up” — when did it change from getting up to getting down? Or worse yet, getting LOW? ALSO IN THE TIME IT TOOK TO TYPE THIS, THE FIRST PINK BANANA CYCLE IS DONE GET READY YA’LL.

5:31 p.m.: …The Pink Banana needed a little more time. So.

5:41 p.m.: Trying this again. Flipped the pumpkin pieces to allow the flesh nearest the skin to become more tender, since I’m stupid and haven’t yet invested in a cookie sheet in the last… 20 minutes. I think the sides of the pan have kept the lower portions of pumpkin from cooking as thoroughly as their, um, northern brothers? This is coming out ALL wrong.

5:47 p.m.: Word up! The flipping technique was a slam dunk! Batch No. 2 is in! Blender is assembled! THINGS ARE GETTING REAL.

5:54 p.m.: SEEDS ARE IN FOR TOASTING.

6:30 p.m.: The first batch of puree is pureed! It looks like Nickelodeon created its first line of baby food (Which omg, why don’t they do?) but I think that’s a good sign. Onward!

7:09 p.m.: Whenever Chrissie Hynde sings, “Gonna use my fingers,” I always think she’s gonna say “Gonna use my toes,” next. Which would be weird, but not uncalled for, right?

7:41 p.m.: There are already nine-going-on-ten cups of pureed Pink Banana in our kitchen, and another pan of raw pumpkin is about to go into the oven. Holy fall foods, Batman!

7:43 p.m.: VINCENT P. CAT IS BACK IN THE BUILDING. He’s really excited about the porter idea! We’ll be nailing out the details shortly.

7:50 p.m.: Vincent said he would definitely pose for the bottle label, but he thinks that a cartoon rendering might be a little more whimsical. If we did that, would we go for, like, an angry Vincent? Or a playful one? What kind of feeling SHOULD my cat’s pretend future beer convey? These are questions that will keep me up at night.

7:52 p.m.: Oh, and all three of us agree that it should be a seasonal autumnal selection. Catoberfest. Oktobermeow. Autumeownal. These are all solid ideas.

8:40 p.m.: 12 cups of puree pureed. Final Pink Banana batch out of oven. Muffin production set to begin in T-whenever the dishes are done.

8:43 p.m.: OMG. Now Vincent is REFUSING to pose for the beer bottle label because he thinks he looks “fat” in that picture we posted. I tried to tell him it’s just his cold weather fur coming in, but now he’s just moping around and refusing to look me in the eyes. UGH. #divacat

9:36 p.m.: Moist Pink Banana a.k.a. Pumpkin Spice Muffins are IN. THE. OVEN. How long has it been?  HOW LONG HAVE I BEEN ASLEEP?

9:39 p.m.: Just texted my mom to tell her to read my blog tomorrow so she could find out about these stinking muffins. This is a test. Did you read this far, Mom? If so, Jamie said, “There’s pumpkin EVERYWHERE.”

9:52 p.m.: Pioneer Woman. Why did you do this to me. Ree Drummond. I love you.

10:07 p.m.: THEY ARE OUT AND THEY ARE BEAUTIFUL HOLD ON JAMIE’S GONNA POST A PICKT-CHA.

 

11:27 p.m.: It’s been eight hours, 15 pounds of pumpkin, 16 cups of puree and more than two dozen pumpkin muffins, but it is finally time to close the book on this adventure. Check ’em out:

 

Half of the muffins have a to-die-for cream cheese frosting dollop on them, and half just have a crunchy cinnamon-sugar hat. We doubled the recipe, and ended up with 24 regular-sized muffins and eight mini muffins, Jamie says, on account of our “watery yield.” From the pumpkin puree. But don’t let that ruin your appetite.

Eight hours ago, we were just driving back from a hike when we made a U-turn for an adorable road-side pumpkin farm. For just $6, we picked up that giant Pink Banana, and made it our lady. Our delicious, delicious lady.

I say, if you’re ready for it, this is an adventure worth tackling. Goodnight!