I love pumpkin.
Love the beauty of shape, color and form.
Although not all pumpkins look like Cinderella’s coach-
-some look like her step sisters.
These pumpkins were both given to me- the small one above was thin skinned and didn’t
have much flesh. It may have been good for carving- but not much else.
But the queen pumpkin at the top was a gift from my friend, Jane , who grew these
lovely heirloom pumpkins and gave me one.
I was tempted to keep it over Thanksgiving and use it for a table decoration-
but after taking a few pictures I moved on to other ideas.
And I got out the knife.
It was hard to cut- and so huge I could only fit one quarter of it in my roasting pan at a time.
It took me all afternoon- but I got it all roasted- and scraped into a bowl.
Then I got out my immersion blender and got to work.
After about 10 minutes I ended up with this beautiful puree.
Which amounted to about 16+ cups of pumpkin puree.
I froze most of it for future use- but today I’m making a pumpkin pie and maybe some pumpkin
bread- because I have home made puree and I intend to celebrate with it!
Here’s my pumpkin pie! OH my – it smells so good and looks so custardy!