Winter Squash: Large Pie Pumpkin 6-8 lbs

6- 8lb per pumpkin. Small harmless bumps on some due to wet soils this fall (does not affect flavor or quality of inside). This pumpkin is known for being one of the best tasting pie pumpkins you can grow! It's super sweet and has a deep orange skin with a beautiful netting over it. It's great for baking as well as in soups or risottos!  We also have a recipe below for making pureed pumpkin that can replace canned pumpkin in any recipe!   Pureed pumpkin recipe - adapted from The Pioneer Woman Preheat the oven to 350°F 1. Carefully slice off stem and cut pumpkin in half and remove the seeds. You can save and clean these and roast them up for a snack! (pro tip - if you blanche the seeds, it makes a crispier snack!) 2. Place on a sheet tray face down and roast until fork tender - about 45 - 50 min 3. Remove from oven and let cool until you can easily handle it 4. Scoop out the soft inside from the skin and put into a food processor 5. Pulse until smooth. If the puree is too thick, you can