Time has flown so quickly, I can’t believe it’s almost the end of October. For me, it signals the time to turn on the oven and start baking. My family loves pumpkin desserts and in the past I’ve always used canned pumpkin which is perfectly fine. But this year I decided to try making my own pumpkin puree just for the fun of it. Looking online to see what varieties would be suitable, it appeared most bakers preferred small pumpkins which are supposed to be a bit sweeter for pies and desserts. I found it to be a fairly easy process, just scoop, bake, peel and puree. I can’t wait to test it out with some sugar and spice to see how it tastes. So what do you think, are these pumpkins cute or what?
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An Inspired Cook 