Most of the day was spent working in my kitchen processing our last 6 pumpkins. They needed to be baked, and puréed. Some were measured out in 1/2-cup increments, frozen in muffin tins, bagged and dated for the freezer to be used later. The rest ended up in moist, lightly spiced Pumpkin Scones (I'll share that recipe tomorrow), Pumpkin Nut Muffins and Pumpkin Drop Cookies!
