My winter herb garden was planted.
And I harvested a few Pie Pumpkins to start my year's supply of pumpkin purée.
Which by the way- home made pumpkin purée is so so much better than canned. And so easy!
Just cut the pumpkin in half, scoop out the seeds and guts, throw in the oven @350 for around an hour (flesh face down).
Let it cool a bit.
Pull the skin from the flesh (this is sounding a little creepy...but rest assure I'm still talking about a pumpkin).
And mush mush mush!