We got exactly one pumpkin out of the two patches we planted, thanks to the squash bugs. We were pretty on top of it until our trip to Kansas, and they took those four days to complete the destruction. Our buddy Stubby saved the day by bringing over two sugar pie pumpkins from his garden. I processed them this morning and they are in the freezer, waiting to become yummy pumpkin pie next month!
Cut each pumpkin in half and scoop out the seeds. I kept about one half of one pumpkin worth of seeds for next year...and will hopefully not lose those pumpkins to squash bugs too.
I roasted them for 45 minutes, cut sides down, at 400 degrees. This made the flesh soft enough that it fell right out of the skins, and got a little nice caramelization on the bottoms.
I threw it all in the food processor, added two tablespoons of pumpkin pie spice, one for each pumpkin, and pureed it all up.
The Hubs helped me bag it up, and it's all ready for me on Thanksgiving!