It’s already a week into November and the little orange pie pumpkins I bought just before Halloween needed to be taken care of. Because I wasn’t exactly sure what I was going to do with the puree, I decided to cut them in half, place them in a 9×13 baking dish with a small amount of water and bake them until their flesh became soft enough to scoop out. No salt, no oil, just a little water to get things steaming and soft.

I’m one of those people who is probably a little on the extreme side when it comes to wastefulness. I can’t stand it when I have to toss something when it’s gone bad. I insist to my husband that there is still at least a whole spoonful left in the peanut butter jar if you just scrape the sides. I reuse and re-purpose things the best that I can. So when it came time to scrape out these pumpkins, I was in there and getting every last bit. I saved the seeds and roasted them too. The only thing that went off to compost was the skin, but I was fine with that.

Have you ever roasted your own pie pumpkins? They have the most beautiful brightly colored orange flesh, nothing like what you get from a can. I’d recommend giving it a long go in a food processor to get all the strands fully chopped up and smooth. Nobody likes stringy things in their baked goods or soup.

I probably was able to get about 5-6 cups worth of pumpkin puree from just one pumpkin. I decided on making a batch of pumpkin ginger cookies first. They turned out alright. I remembered I’m not really a cakey type cookie person and whenever you use something like pumpkin puree, applesauce, or banana puree in any kind of cookie, they always end up on the cakey side. Then I saw a jar of hazelnuts and decided to try out a pumpkin bread with roasted hazelnuts. The resulting taste is strongly hazelnut with hints of spice, in a bread that’s slightly sweet with a nice crumb. The only change I latter thought to make was adding a handful of shaved chocolate to the batter. I simply cannot resist hazelnuts and chocolate together.

Pumpkin Hazelnut Bread / makes 1 loaf
Adapted from Simply Recipes

1/2 cup + 2 tablespoons toasted hazelnuts, divided
1 cup whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon all spice
1/4 teaspoon nutmeg
1 cup pumpkin puree *see below notes for making your own
1/2 cup olive oil
3/4 cup brown sugar
2 eggs
1/4 cup water

Preheat oven to 350F. Grease or line with parchment a 9×5 inch loaf pan.

Place 1/2 cup toasted hazelnuts in a food processor and process until ground into a flour. Don’t blend too far or you will get hazelnut butter.

In a large bowl sift together the hazelnut flour, pastry flour, salt, baking soda, and spices.

In a large bowl combine the pumpkin puree, oil, and sugar. Add in the eggs and water, mixing well. Add the dry mixture to the wet, mixing until everything is just combined.

Pour batter into prepared pan. Sprinkle with 2 tablespoons roughly chopped hazelnuts and pop in the oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in pan, then remove and cool on wire rack before cutting.

*If you want to roast your own, cut the pumpkin in half, scoop out the center, seeds and all. Place the two halves, cut side down, into a baking dish large enough to hold them. Pour in enough water to come up about 1/4-inch. Place in a preheated 350F oven and bake for about 35-45 minutes or until you can pierce the flesh easily with a knife. Time will vary depending on how large your pumpkins are. Cool, scoop out flesh and run through a food processor until completely smooth.