November 15th, 2013 
Jessica 
Once upon a time a young wife bought two pumpkins, one for a Halloween costume, and the other to cook.
One year later, her parents decided to buy her three very large pumpkins from the Pumpkin Patch. Most of those pumpkins ended up on the compost pile.
Well, that compost pile grew, and grew, and grew.
Thanks to those nine compost garden pumpkins, the young wife no longer needed to purchase pumpkins.
Her young family had more than enough seeds to eat (and re-plant!) and an entire freezer full of pumpkin puree. She began to remember some of her favorite pumpkin recipes.
- Pumpkin Sausage Pasta (A Family Favorite!)
- Liberian Pumpkin
- Pumpkin (Winter Squash Bars)
She also began to brainstorm new pumpkin recipes. Pumpkin Pie? Pumpkin Soup? The possibilities were endless!
What are your some of your favorite pumpkin recipes?
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We love to bake with pumpkin in our house, too. Last fall my daughter and I made homemade pumpkin puree for the first time. Because last year’s attempt went so well, I decided to go into over-drive this year and puree FIVE pumpkins. You can imagine my sadness when I went down to the basement this week to find that ALL 42 pints of pumpkin puree had spoiled. Somehow, for the first time ever, the seals did not hold after the jars rested in my kitchen for 48 hours. I guess it was a bad batch of lids? Not sure what else would have caused all 42 jars to pop open after they had initially sealed.
Oh no! After all the work Brad and I put into it, I think we would have cried! We pureed 9 this year (and also a lot of acorn squash and spaghetti squash), but they’re all in Ziploc freezer bags in our freezer. I’ve never tried canning in jars before.