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Pumpkin pie, pumpkin bread, pumpkin pancakes, the possibilities are endless! Why use store bought pumpkin puree from a can when you can easily make your own? RECIPE: 2 sugar pumpkins (pie pumpkins) Vegetable oil Halve 2 sugar pumpkins and scoop out seeds and strings. (Keep those seeds for roasting!) Spray or brush insides with a small amount of vegetable oil. Place halves face down on a baking sheet and bake in a preheated 350°f oven for 1 hour, or until skin is easily pierced with a fork. Remove from oven and let cool. Scoop out flesh into a blender or food processor and puree until smooth. (Add a little water if needed to process.) Store in sanitized mason jar and refrigerate. It will keep for about a week in the refrigerator. Yield will depend on the size of your pumpkins.

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Big things start small. The plant grew half a metre a day and the pumpkin grew with 17 kg a day, this pumpkin turned into a monster. See how amazing plants are!

Ingredients: 1 sugar pumpkin 1 9 inch crust pie 2 eggs 1 cup packed light brown sugar 1 tablespoon all-purpose flour 1/2 teaspoon salt 2 1/2 teaspoons pumpkin pie spice 12 oz evaporated milk Directions Cut the pumpkin in half and remove the seeds. Place the halves cut side down on a cookie sheet lined with non-stick or lightly oiled aluminum foil. Bake them at 325 for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Scrape the pumpkin flesh from the peel and blend or puree in small batches until smooth. Increase oven temperature to 450 F. In a large bowl, slightly beat eggs and add the remaining ingredients: brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition. Pour the mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning. Bake the pie for 10 minutes at 450 F and then reduce the oven temperature to 350 F. Bake it for an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool the pie and refrigerate it overnight for best flavor.

"Not Down This Low" by Jeff Cowell From Lucky Strikes and Liquid Gold LP Available from numerogroup.com

Perfect activity for family with children.

Pumpkins will ripen faster in direct sunlight, so prune anything blocking the sun from hitting the fruit. I pulled up the roots to stop any new growth and dry the vine. Once the stem of the Pumpkin dries and turns brown it will be fully ripe and ready to pick. With Halloween a week away, these tricks should treat me to a ripe pumpkin for roasting seeds and carving a jack-o-lantern.

You can tell when your Pumpkin or Squash is ready to pick by looking for a few easy to recognise signs. If you pick pumpkins to early, the flavour will not be as good as it should be and it will not store or keep as well. It is not size that tells you when a pumpkin is ripe and in this video we show you how to know when your pumpkin is ripe and ready to pick. We also show you how to pick pumpkins and discuss how to cure them and store them..

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Growing Pumpkins at Whittamore's Farm

In this episode find out how to turn pumpkins orange ??

As a follow up this year, we took on this giant with a Ventrac 4500 tractor equipped with an arsenal of attachments including a trencher, power bucket, stump grinder, and of course snowblower. Note - We are blessed to live in a community with plenty of food and where pumpkins are raised to decor and are eventually left to rot. No orphans were deprived of food in the making of this video.

5x 100kg + & 1x 200kg+ Giant Atlantic Pumpkins Rolling downhill at the Hamilton Gardens Pumpkin Festival 2012 (New Zealand)

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The 1st annural Fall Harvest Festival October 24th 2009 in Lyons, N.Y,, Enjoy as over 300 pumpkins come tumbling down.

The largest pumpkin contest saw its biggest submission yet. WCCO’s Marielle Mohs has been tracking the gourd.

There were big crowds at the Milwaukee County Zoo on Saturday, Oct. 26 -- as the zoo was hosting its annual Halloween Spook-tacular.

They did the mash! The elephant family stomped and snacked on over 1,200 lbs of pumpkins this morning during our Squishing of the Squash! Big thanks to growers Larry Nelson and Jim Paino for the gourd time!

Some of the world’s largest land animals demolished some of the area’s largest pumpkins during the Oregon Zoo’s 23rd annual Squishing of the Squash.

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