A cute one, much like this 6ish pound sugar pumpkin.

What would you do with it?

Carve it?

Roast the seeds?

You could do that, but here’s something else you could do…

Cut off the top

Cut it in half

Scoop out the seeds and the stringy bits

Place the pumpkin cut-side down on a greased baking sheet

Roast it for about an hour and twenty minutes (less, for a smaller pumpkin) at 350F

Make sure it’s incredibly tender

Scrape out the mushy flesh

Maniacally play with the roasted skin.

Ok, that was just me.

And, ewww.

Transfer the pumpkin to a food processor

And create homemade, fresh pumpkin puree.

Hmmmm, now what do you think I can do with this?
😉