by unsightly
I couldn’t close out this ice cream series with including one of my favorites, pumpkin.
Pumpkins start showing up at the farm stands by me around the first week of September, and I cannot resist the urge to pick up a few pie pumpkins and roast them. If you’re down for roasting your own pumpkins and making puree, here is an easy tutorial. Make sure you puree it until very smooth; the ice cream is unforgiving to stringy pumpkin puree. Otherwise, canned pumpkin works perfectly. Scoop yourself a big waffle cone of this and pop in The Nightmare Before Christmas for a perfect (in my opinion) end to the day.
