The Great Pumpkin

Near the end of September, two adorable pumpkin "patches" set up shop down the street and immediately started calling my name. I wasn't feeling the urge to carve jack-o-lanterns this year, though, so I wasn't sure what I'd do with any pumpkins I brought home.

But then I had a genius idea. Seriously brilliant. All those yummy pumpkin recipes that pop up this time of year? What if I made them with -- wait for it -- fresh pumpkin???

I know. You're blown away.

When I pulled the roasted fruit out of the oven, I felt a combination of success...and embarrassment. I roll my eyes in the grocery store at pre-washed, shrink-wrapped potatoes for microwaving (how hard is it to wash a potato?), and yet I've always opted to buy a can of pumpkin puree rather than deal with its raw form.

Luckily, roasting a pumpkin and turning it into puree is ridiculously easy. Also luckily, I hear that smaller pumpkins are best for eating. More than enough excuse for me to bring home (ahem) three adorable pumpkins.

Two of them are serving as decoration until next week. The third was made into this.

I still haven't gotten around to making the frosting for the second recipe, because the cinnamon/sugar topping is delightful on its own. But if you try it, let me know how it turns out. That recipe includes another link to directions on pumpkin roasting, in case you're like me and think bright gourds are intimidatingly cute...