The Shepherd picked all his pumpkins (try to say that fast, ha ha) at the end of October and brought them in the greenhouse to set a while before processing. This year he switched from the Amish pumpkins to a French variety, they are bigger.
Just before Thanksgiving we started baking them up. I scrape the baked pumpkin into a big bowl and hit it with my immersion blender until it is nice and smooth. Then I pack it in two cup amounts in freezer bags. Just enough to make a pie or pumpkin muffins. Nice to have as the year goes on.
