October 2009 came around and I bought some Sugar Pie pumpkins, not quite sure what I would do with them.
Rather than going the traditional route and make pumpkin pie, I figured I would make pumpkin ice cream! These smaller pumpkins have more flavor and the flesh is more tender than their larger family members, the ones we typically use to carve jack-o-lanterns.
I then scooped out the cooked pumpkin flesh and pureed it.
Of course, I roasted the pumpkin seeds using Pioneer Woman’s recipe for Pepitas!