Oh hello friends! Today we’re talking about all things pumpkin! Living on a pumpkin farm means that I didn’t even understand that you could buy pumpkin in a can until I was an adult. Ha! My mom always cooked up a bunch of puree every Fall, and would put it in the freezer in 2 cup portions, so that we could easily pull it out all Winter long.

The good news is that it’s ridiculously easy to make! Honestly the hardest part about it is cutting the pumpkin open, especially if you have a large one. So many specialty pumpkins taste amazing, and some are actually a type of squash! Porcelain Doll, Blue Doll, Queensland Blue, Jarrahdale, Autumn Buckskin, Peanut Pumpkins, Cinderella, Sugar, and Baby Pam are just a few that we grow and that make sweet, creamy puree! I prefer something smaller like Sugar if I just want one serving of puree for a recipe, but I’ll go with one of the larger varieties when cooking up a big batch for the freezer. I love that they both decorate my house, and then are eaten. That’s a win win.

Read More