So when one of the Hubby's coworkers was passing out free pumpkins, I jumped at the deal. She gave us three beauties, which I had big plans for cooking up and freezing to enjoy in the coming cold stretch.
First I halved all the pumpkins, they were smallish-a little smaller than the size of a basketball, and clean out all the seeds.

Next, I cooked them cut side down in a enamel roasting pan at 375 F until tender about one hour. The less flesh inside the pumpkin the less time you need to bake it. My most meaty pumpkin took 1 hour 15 minutes.

Then you simply scoop out the edible parts with a large spoon directly in to your blending machine of choice. I love my Cuisinart for this job. The seeds, and shells can get thrown into you compost pile. If you don't have a compost pile, just throw them into the woods more than 20 feet from the house. My parents live in the suburbs on a 1/2 acre lot and they do this. They have no issue with rats, raccoons, squirrels or any other pests.


Blend forever, or until smooth. Gosh, I can smell pumpkins from this!

Then pull out later to enjoy in your pies, breads, muffins and anything else you can think of! Tomorrow more local foods!
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