Happy October the Season of Pumpkins! I am amazed at how many people buy pumpkins to carve for Jack-o-lanterns and then throw them away! Raised on the practice of an annual pumpkin processing day for the Thanksgiving pies, it is a custom that I continue to this day. I do not mind treats made from canned pumpkin, it is just a different taste. Once you learn to cook and bake with fresh pumpkin, you will see just how easy it is – and how much better it tastes!
I tried something different this year; researching Latte recipes inspired me to make my own Pumpkin Spiced Simple Syrup. This syrup, used for the famous Pumpkin Lattes is also very yummy on ice-cream, waffles and even in my oatmeal. My motive for this recipe? - to use the freshest ingredients.
The cutting of the first pumpkin of the season deserves some ceremony. It marks the beginning of a new season. The shift in weather invites the steamy boiling and baking and the accompanied wonderful smells drifting through out the house from the kitchen. I like to set aside a Saturday morning to start this project.



The syrup bubbles through the simmer time and it takes a long time for it to cool before straining the liquid into bottles. Once cooled, I remove the slices of pumpkin and ginger and place them on a shallow baking pan. The syrup will keep about 1 month in the refrigerator. The sugary slices dry in an oven at 175 degrees for about 3 to 4 hours and the result will be "candied" pumpkin and ginger slices to use as garnish or just to eat as a sweet treat.

At the end of my day, I have processed my pumpkins 4 ways. I am ready for Fall!