Oh yes! Fall is here and that means, PUMPKINS! This is my insane seminole pumpkin vine!
This thing is massive and it's the only spring plant in our garden that survived the frost that pretty much ruined our fruit trees and everything else earlier in the spring.
This is my second harvest from this one plant. My first harvest was similar in size, and the chickens and ducks enjoyed most of that crop because it was summer, and I was really not into trying anything with that first batch of pumpkins.
I am still working with the 2nd harvest, baking and such, and I even have to go back out and collect a 3rd! harvest, it's crazy, I cannot believe this thing is still alive!
So many options for baking with pumpkins. So, I decided to try figure out how to make puree and then I could make cookies, pie, bread, and on and on.
Cut off the stems, and cut each pumpkin in half. Gut each section completely, and look, chicken/duck snack, they love it!
Place the halves, face down on a parchment lined baking sheet. Bake at 400degrees, 35-40min, or until a knife inserted into the pumpkin is nice and soft. Let cool completely.
You should be able to just peel off the skin, once cooled, but I am just not that patient! So I grab a spoon and scrape out the insides.
Toss into food processor and puree away!
And Voila! Pumpkin Puree!
Believe me, I have a new appreciation for canned pumpkin now!
And with this batch of puree, I tossed together some ingredients for a pumpkin bread.
Mix up some batter with my fresh pumpkin puree, and in the oven it goes.
Boom! Homemade pumpkin bread! It was soooo gggoooooddd!
