It was cold when I got up this morning, 28 degrees. Good morning to turn the oven on and bake the pumpkins. I slice the pumpkins and clean out the seeds. Bake at 350 degrees for one hour with the rind on.
After cooling I peal the rind off, chop into chunks and puree in the blender. I measure two cups and place in freezer bags. Cooked rind and inside scrapings can go in the compost. Seeds can be roasted for snacking. All ready for pumpkin muffins, breads, pie or soups. I so love it when I can think of full use.
It said in my journal to do up the pumpkin sampler before Thanksgiving. Last year I was baking pumpkins Thanksgiving night.
4 years ago