Cooking Canned Pumpkin: Spice Blend Secrets Revealed

Canned pumpkin, also known as pumpkin purée, is a versatile ingredient that can be used in both sweet and savoury dishes. While it is convenient, canned pumpkin often lacks flavour and can be watery, gloopy, or undercooked. To avoid these issues, it is recommended to cook the canned pumpkin before use, either on a stovetop or by roasting it in an oven. Cooking canned pumpkin can help reduce excess moisture, improve texture, and intensify its flavour. Additionally, spices can be added to enhance the taste of canned pumpkin. A simple pumpkin spice mix can be made by combining ground cinnamon, ginger, nutmeg, cloves, and allspice. This spice blend can be used in various recipes, such as pumpkin pie, pumpkin cookies, and even pumpkin-spiced lattes.

Cooking canned pumpkin on the stove

Preparing the Pumpkin

Before cooking, it's important to understand the difference between canned pumpkin and pie filling. Canned pumpkin puree is plain and ideal for savoury dishes or adding your own sweet flavours. Pie filling, on the other hand, is pre-mixed with sugar and spices, so it's best for desserts.

Cooking the Pumpkin

• Open your can of pumpkin and pour the contents into a saucepan.
• Place the saucepan on the stove and turn it on to a medium heat.
• Stir the pumpkin continuously to prevent it from sticking to the pan and burning.
• For added flavour, you can add spices like cinnamon, ginger, nutmeg, allspice, and cloves to the pan. A pinch of black pepper can also enhance the flavour.
• Continue cooking until the pumpkin is heated through and has reached your desired consistency. This should only take a few minutes, depending on the amount of pumpkin you're cooking.

Using Your Cooked Pumpkin

Once your pumpkin is cooked, you can use it in a variety of dishes. For a savoury option, try mixing it with cheese for pumpkin mac and cheese, or adding it to a skillet with chicken and Parmesan. If you're feeling more adventurous, make your own pumpkin ravioli or risotto. For a sweet treat, blend it with milk, maple syrup, and vanilla ice cream for a pumpkin pie milkshake, or use it as a base for pumpkin cookies, muffins, or pancakes.

So, get creative and experiment with different spices and flavours to make the most of your canned pumpkin!

Roasting canned pumpkin in the oven

Ingredients

• 1 can of pumpkin puree
• Olive oil or melted butter
• Salt
• Pepper
• Spices of your choice (e.g. smoked paprika, cayenne, cinnamon, nutmeg)
• Herbs of your choice (e.g. thyme, oregano, sage)
• Goat cheese or feta cheese (optional)

Method

Preheat your oven to 350°F/180°C. Line a baking tray with parchment paper.

Pour the canned pumpkin puree onto the tray and spread it out evenly. Drizzle with olive oil or melted butter, and sprinkle with salt, pepper, and any desired spices and herbs.

Roast the pumpkin in the oven for 15 minutes, then remove and stir to ensure even cooking. Return to the oven and roast for a further 15 minutes, or until the pumpkin is golden and soft.

Remove from the oven and serve as a side dish, or allow to cool and use in recipes such as pumpkin pie, pumpkin soup, or pumpkin muffins.

Tips

• Choose a small sugar pumpkin or pie pumpkin for the best flavour.
• If you prefer a sweeter dish, add a sprinkle of brown sugar or a drizzle of maple syrup before baking.
• For a savoury dish, top the roasted pumpkin with goat cheese or feta cheese.
• Adjust the baking time depending on the size of your pumpkin and your oven's temperature settings.
• For a crispier texture, increase the oven temperature to 425°F and cube the pumpkin before roasting.

Adding a DIY spice mix

Pumpkin spice is a blend of cinnamon, nutmeg, cloves, and ginger, with some recipes adding allspice and black pepper. You can make your own pumpkin spice by mixing ground cinnamon, ginger, nutmeg, cloves, and allspice in a small bowl. The exact measurements vary depending on your taste preferences, but a typical recipe calls for:

• 3 tablespoons of ground cinnamon
• 2 teaspoons of ground ginger
• 1 and 1/2 teaspoons of ground nutmeg
• 1 teaspoon of ground cloves
• 1 teaspoon of ground allspice
• A pinch of ground black pepper

Whisk all the ingredients together in a small bowl, making sure to break up any clumps of spices. Then, pour the mixture into a jar or container that seals well. This homemade pumpkin pie spice will last until the expiration date of the individual spices, which is typically 1-2 years.

You can use this DIY pumpkin spice mix in a variety of recipes, including pumpkin pie, cookies, muffins, lattes, and roasted vegetables. It's a great way to add a touch of autumn spice to your favourite dishes!

Infusing with other flavours

Combining canned pumpkin with other flavourings from your recipe and letting them sit for an hour or two will infuse the pumpkin with that flavour, elevating it from its straight-from-the-can taste. Before baking or cooking, mix the pumpkin with any spices or flavourings called for in the recipe. For example, if you're making a simple pumpkin pie, mix the filling ingredients and let it sit in the fridge for an hour or so before filling the pie shell and baking.

This method works for savoury recipes, too. If you're making pumpkin ravioli, mix the pumpkin, cheese, and any other needed spices together. Let the mixture sit in the fridge while you cut out your pasta, then assemble.

You can also infuse canned pumpkin with apple. If you find canned pumpkin bitter, you can consider essentially "soaking" slices of green apple in the pumpkin puree for a few hours.

If you're looking to infuse your canned pumpkin with a more decadent, creamy texture, a little butter may go a long way.

You can also try roasting the canned pumpkin before using it. Spread a thin layer of the canned pumpkin puree on a baking sheet and pop it in the oven to roast for a few minutes. This will help bring out the flavours and create a more velvety texture, as some of the water will evaporate.

If you're looking to infuse your pumpkin with alcohol, you can try making a pumpkin-infused vodka. Combine pumpkin puree (either canned or homemade) with vodka in a mason jar and let it sit for five days.

Using quality ingredients

One way to ensure quality is to opt for fresh and homemade ingredients whenever possible. For example, instead of using a pre-made pie crust, you can try making your own. Similarly, you can make your own whipped cream instead of using canned whipped cream. These simple swaps will elevate your dish and take it to a new level.

Another way to enhance the flavour of canned pumpkin is to add a DIY spice mix. While canned pumpkin is sometimes pre-mixed with spices, these may not be very potent if they have been sitting on the shelf for a while. By making your own spice mix, you can ensure the spices are fresh and potent, adding a much-needed flavour boost to your dish. A simple pumpkin spice mix can be made by combining ground cinnamon, ginger, nutmeg, cloves, and allspice.

Additionally, you can try infusing your canned pumpkin with other flavourings from your recipe. Before cooking or baking, mix the pumpkin with any spices or flavourings called for in your recipe and let the mixture sit for an hour or two. This will allow the pumpkin to absorb the flavours and elevate your dish. This technique works for both sweet and savoury recipes. For example, if you're making pumpkin ravioli, you can mix the pumpkin with cheese and any other spices, and let the mixture sit while you prepare the pasta.

Finally, when choosing canned pumpkin, look for products that are 100% pure pumpkin puree, with no added ingredients. Pumpkin pie filling, for instance, often contains added sugar and spices, which can make your dish too sweet or alter the flavour profile. By choosing plain pumpkin puree, you have more control over the ingredients and flavours in your dish.

Frequently asked questions