Getting the most out of pumpkins

Pumpkins are useful all year long. Save the big ones to make jack-o-lanterns. The rest you can cut into quarters (save the seeds for roasting!), bake until the flesh turns golden. Then scrape the flesh out of the skin. Toss the flesh into a food processor with a tiny bit of water and puree. Divide puree into two-cup batches and freeze.

You’ll find many recipes that call for just this measurement for muffins and breads. The puree can also be used for soups and pies.

Pumpkin french toast
Try blending eggs, milk, cinnamon, sugar, and nutmeg and use that as french toast batter.