I spent the month of January with my daughter, son in law, and new grandson in France. The weather in Lyon is much cooler in the winter than Houston, so I really enjoyed the snow and hearty warmth of home cooked meals. 

I arrived before Christmas and before the baby was born, so in my daughter’s “nesting phase” she decided that she wanted to make a pumpkin pie from scratch- which meant roasting and pureeing the pumpkin.

It was so easy!!! You just cut a circle off the top of the pumpkin like you are going to carve it, then cut it in quarters and scoop out the seeds. Roast on a sheet pan in a 400 degree oven for 40-50 minutes until it is fork tender. Cool completely then cut off the rind and process into puree in a food processor or blender. For more complete instructions, check out this post from Where Is My Spoon

PRO TIP:  don’t even bother to try roasting the seeds. I tried it twice, once soaking the seeds prior, and once drying the seeds prior. Both times they turned out awful…

The pie was delicious, check out the recipe from midget momma but we had more pumpkin left over. We also had more zucchini than we knew what to do with so we did a quick search for zucchini and pumpkin recipe….

We made four recipes from the remaining pumpkin, Carrot Zucchini Pumpkin Oatmeal; Penne with Italian Sausage and Pumpkin Sauce; Zucchini-carrot-pumpkin-muffins; and Pumpkin pie bites.

The muffins, oatmeal,  and Penne Pasta were all so good, we bought another pumpkin and made all three recipes again!