Day 168 - A Pumpkin Loving Labor Day

Clint and I must have been feeling ambitious today while Jonas napped. Since our sweet pumpkins were done growing so early before fall even started, we had to cook them and freeze the pumpkin if we wanted it to last till Thanksgiving/Halloween time. So we cooked the pumpkin. It was really cool how it all worked. We looked up online how to do it, and it's basically the same as cooking spaghetti squash.

First, you cut the pumpkin in half, place face down on a tin foiled baking sheet and bake at 325 degrees for 30-40 minutes, until tender - so you can stab a fork through the skin. Like so:

 The cool thing about these pumpkins cooking is that they smell sweet, almost a slight cinnamon smell to it. These pumpkins don't have a strong Pumpkin smell like normal carving pumpkins do. I really liked it. It smelled like Fall in our house today.


Then you let them cool, and scrape the insides out and put them in a blender to puree.

The pureed pumpkin. Looks like baby food, huh?  I think I might try making my own baby food for this baby girl - maybe.

And then we scooped 2 cups in a bag to freeze so he can make pumpkin pie with for Thanksgiving. And then I used 1 cup of it to make pumpkin Chocolate Chip Cookies. I found the recipe here. It was a legit recipe. And I just think it's so cool that we used pumpkin that we grew in our garden! Plus we had a cup extra of the puree that I saved (in a bag in the freezer) so I can make these cookies again for my family Halloween Party. So fun!

And these are how the freshly made from very scratch cookies turned out. Yum! They were delightful!