That’s 37 1/2 cups of pumpkin puree, to be exact.  Most of our winter’s supply of pumpkin, it’s now living in the freezer, waiting to be made into pumpkin pasta, pumpkin muffins, pumpkin cookies, and maybe even a pumpkin pie or two.

It was a lot of work too.  It took me an entire day to get all 14 of those neck pumpkins processed.   My reward?  Lots and lots of roasted pumpkin seeds – my favorite snack!

One of the pumpkins was even pregnant!

That’s a seed that sprouted inside a pumpkin.

And with the processing of that pumpkin, I am now finally done with putting food away for the winter.  It’s a good feeling to have a full freezer and full shelves.  Come on snow!