You may already know this, because I think I have said it a few times now (and it’s only October 1st), that fall is my FAVORITE! And we all know that pumpkins are synonymous with fall, so it would make sense that I would love all things pumpkin. I usually buy canned pumpkin by the case and store it up for all my pumpkin recipes for fall and winter. Then, I buy a bunch of pumpkins, great and small, and decorate my house with them. Canned pumpkin in the cabinet, fresh pumpkin in the living room. Weird. So last year I decided to be super domesticated and cook a few of those pumpkins up and see what it would be like to make my own, or pies and all. Turns out it was super easy. It’s literally just a matter of placing the cut pumpkins, flesh side down, on a cookie sheet and baking them till they’re golden and soft. About 45 minutes. It’s amazing what happens with a little heat. The pumpkin steams and gets really orange and soft and lovely. You’ll have to cool the halves on the counter for a few minutes before gently scooping the orange yummy flesh out into your food processor or food mill. Then it’s just a matter of flipping the switch and letting the blade do the work for, oh, about 30 seconds or so. Just until the pumpkin has been rendered into a silky, creamy, lush consistency. You’ll know when that is. I like to freeze it in 1 cup batches, in Ziplocks, or in this case I put it in a jar to use within the week.