Last year I stretched my culinary expertise and made homemade pumpkin pies and pumpkin butter out of A-L-L the pumpkins we carved. If you remember the size of Kennedy's pumpkin last year you can imagine how much pumpkin I had at my fingertips.
It was much more work than popping open the Libbey's can of pumpkin I usually do when making "fresh" pumpkin pie. I used two different pie recipes and Shane definitely had a favorite, one that was surprisingly better for you I found in a Cooking Light magazine. We were both amazed at how many pies one pumpkin could make....we had pies falling out of the freezer there were so many and there are still two containers of pumpkin butter left.
I was looking forward to trying new recipes again this year and using some of it for pumpkin puree. I'm going to pick up fresh pumpkins today and save them for cleaning and baking next weekend. This year Brittany mentioned trying to make her own from scratch pumpkin pies. I'm sending her good thoughts today for slug-free pumpkins.
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