From Pumpkin Patch to Freezer | 3 Delicious Pumpkin Recipes

We harvested an incredible 775 pounds of pumpkins from our farm this year! So now the question is…what are we going to do with all those pumpkins? In this video, we're taking our homegrown pumpkins from the patch to the kitchen and making 3 delicious pumpkin recipes. But before we start cooking, I'll show you exactly how I prepare fresh pumpkin for recipes and for the freezer—from cutting and roasting the pumpkin to pureeing, straining and packaging it for long-term storage. If you've ever wondered what to do with a fresh pumpkin besides carve it, we'll take you through the whole process! 🎃 In this video: • Our 775-pound pumpkin harvest • How to cut and prepare a fresh pumpkin • How to roast pumpkin • How to make homemade pumpkin puree • Why and how I strain pumpkin puree • How I freeze pumpkin for later • 3 recipes using our farm-grown pumpkins One of our favorite parts of growing our own food is finding ways to use and preserve what we harvest. There's something pretty special about taking a pumpkin from the field all the way to the dinner table! Pumpkin Pie Video:    • Streusel-Topped Pumpkin Pie Made with Fres...   Pumpkin Muffin Recipe: https://ahintofhomestead.com/pumpkin-... Pumpkin Soup: https://www.spendwithpennies.com/pump... Cinnamon Sugar Pumpkin Seeds: 2 Cups Pumpkin Seeds 1 Egg White 1/2 Cup Sugar 1 tsp. Cinnamon Toss seeds with whisked egg white. Coat with cinnamon/sugar. Bake at 300 for 25 minutes. Thanks for spending some time with us here at Waardenburg Family Farm. If you enjoy gardening, preserving food, cooking from scratch and life on our farm, we'd love to have you join us for more. #PumpkinRecipes #FarmToTable #PumpkinHarvest #FoodPreservation #Homesteading