I have roasted and preserved all of our garden pie pumpkins now. I saved some puree for baking/cooking. I typically freeze the puree in containers, but I ran out of them, so I froze the rest in ziploc bags, and froze them flat on a baking sheet to save space, and store more easily.New recipe tried - White Bean Turkey Pumpkin Chili (SkinnyTaste online). There are no tomatoes in this chili. We found this to lack flavor, so I added more chili pepper and some diced jalapenos.
I have also saved some fresh puree for making pumpkin waffles. There may be some cookies, muffins or other baked this coming week.
Tip: Did you know you can use pumpkin in place of eggs, butter and oil, depending on what you are making? There is a good article about it HERE. I am thinking of trying the Pumpkin Alfredo recipe shared on that article.