No, we didn’t have pumpkins in the Demo Garden this year. Did you really think we could have something in the garden that I haven’t showed you at least 3 times already? However, I did buy a cute 8″ sugar pie pumpkin at the Farmers’ Market here last Saturday. I wasn’t going to, but my husband convinced me. Something about Pumpkin Custard…

I found this really simple recipe for roasting a whole pumpkin, and decided to try it out. Basically, wash your pumpkin, rub it with oil, then put it in the oven for about 1-1 1/2 hours at 400 degrees.

Here’s the pumpkin after roasting. The peel literally fell right off with a little encouragement.

I scooped all the seeds out and rinsed them, then cleaned off the pulp. I roasted them with butter, salt, garlic powder, and cayenne pepper. Yum!

Here’s the mashed pumpkin. I smashed it with a spoon, the ran it through our little food processor. We ended up with enough pumpkin to equal 2 15-oz cans of canned pumpkin plus a little leftover. We ate the leftover for dinner, and I even ate it without any additional seasoning. Yum!