Fall is here - well mostly - Pumpkin time

Today it was in the 90s again. ugh.


We went to the pumpkin farm a couple of weeks ago. It was the first time being at one for the 4 years old. I love the wagon filled with the pumpkins and gourds! It says fall, harvest, work done well. We purchased a few pumpkins, my favorite being the small "sugar" pumpkins. There's one right in the center front of the wagon. Smooth skinned and small.

They'll go directly in the oven after a good scrub to the outer hull. Then insert a knife at the top and begin to split the pumpkin in two, cut through the skin on both sides of the pumpkin. Once it's split, cut off the stem and core the pumpkin. If you wish, you can quarter the pumpkin to roast it. I usually just set them on a cookie sheet, with a bit of water in the pan - about a cup or so - and roast it in the oven at 375F for about and hour or until the skin is tender.

Cool and scrape out the flesh into a food processor bowl. Pulse to puree the pumpkin. They are lighter in color than canned pumpkins and have a bit more "juice" too. I allow my fresh pumpkin puree to drain a bit to firm it up a bit.

It can now be used as you would the canned stuff or if you wish you can combine it with canned puree for a more traditional color. The puree will be good for about 3 days in your refrigerator, or you can freeze it at this point to use later. It will be good for six months.