Our growing season is about four months, give or take, from June 1st to October 1st. The small pumpkin varieties do very well for us both in their maturity rate and in the quantity of fruit produced. One of these cute little guys provides 4 -5 cups of pumpkin puree.
To make puree, cut a pumpkin in half, clean the seeds out, place both halves cut side down in a baking pan, add ¼ cup of water, cover and bake at 350 until you can easily prick the skin with a fork – 45 minutes or so. Once the pumpkin is soft, let it cool, scoop the meat out and put it in a blender a little at a time adding just enough water to puree it.
Puree can be frozen for later use. It is great for a variety of recipes. Keep an eye out for our recipe posts later.