It’s finally fall(ish) and our first pumpkin of the season went into the oven. I haven’t used gross canned pumpkin in many years. I had once figured fresh was a pain, or wouldn’t taste right or would be expensive. Not only is that just not true (one good-sized pie pumpkin can bake three-four pies) but fresh just tastes better and isn’t artificially orange. (fresh pumpkin bakes up brown, an orange pie or other baked good is a surefire canned giveaway)

Baked Elements has instructions for making pumpkin puree from a fresh pumpkin, but I didn’t use directions since I have done it lots of times before. I just poke holes (or employ two stabby 8 year to do the job) and put the pumpkin on a parchment-lined cookie sheet and bake on 225 and go do other things.

This time I started in the evening and by the time it was done (a fork will pierce the skin very easily) it was bedtime so I turned the oven off and left the pumpkin to hang out in there overnight.

The next day I cut off the stem, reached inside and scooped out most of the guts/seeds (the fun part) then cut it into quarters. Using a fork, I gently scraped off the rest of the stringy bits and seeds Those went into a colander to be cleaned later. Using a large spoon I scooped out the flesh and scraped the skins clean.

The pumpkin chunks went into a large bowl with a lid (there are about 4-5 cups) and when I am about to use the pumpkin in a recipe I will toss a cup or so into a strainer and drain any liquid off before putting it into the food processor to blend until smooth.

I almost always roast my seeds but this time I used the Baked Elements book and made the Toasted Pumpkin Seed Brittle.

Brittle is so so so easy, and I’m happy most people would assume it was difficult: it makes great gifts when tucked into a cute tin. This recipe is salty and sweet and cinnamon-y and makes me (and all my guys) very happy.

What side are you on? Team Canned or Team Fresh?