what to do with them all. {roasted pumpkin.}

when fall comes i rush to the store {unlike most here} buy up the ornamental and carving pumpkins and scatter them all around. this year i actually bought quite a few. maybe it was because there actually WAS  a shortage last year...vermont got all our pumpkins because their's were wiped out due to summer floods...so maybe i am making up for lost time....

it's to the point though of Tony telling me that a man came up the drive and asked how much we were selling them for......
{yes he made that up to prove his point. although for a moment he had me going....}

for me when fall hits so does the craving for the taste of pumpkin....pumpkin muffins...pumpkin scones....halloween cookie bars.....pumpkin pie....pumpkin cheesecake.....

so to address our pumpkin patch situation.....we are going to carve the carvers, i don't know what to do with the ornamental ones {any ideas?} but i did know that with my small beauties i was going to roast them to have my own pumpkin on hand.

have you seen how much canned pumpkin is lately?? and this is SO MUCH better!

roast your own pumpkin

okay so make sure you have a small pumpkin - but not too small. pre-heat your oven to 300 degrees F. cut your pumpkin in half horizontally, remove the "guts", slice off the stem. take a sheet pan, line it with foil, place your pumpkins on it face down, cover with another piece of foil - just tucking the ends under the pumpkin to secure it - place in the oven for 90 minutes to 2 hours. i did two trays with a pumpkin on each, so i roasted them for 2 hours, rotating the trays at the halfway point. when done, remove from oven and let cool undisterbed. once cool, flip over your halves and scoop out your flesh being careful not to get any skin. will last up to 4 days in the fridge covered or freeze in one cup portions for later use.

one pumpkin will yield about 4 cups of flesh.

and yes...the colour is that bright! so different from the canned...i wonder why?

do you know?

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