At the end of May when the soil was finally warming up in the garden I planted a few pumpkin seeds in the corners where the plants could spread out and get plenty of sunshine. Last week I harvested the last of them so they wouldn't freeze in the cold night temps. Now what to do with all of these beauties (15 in all). Some of them will still be around for Halloween but a couple of them went into the oven to roast. Then pumpkin puree, main ingredient to pumpkin butter which then became the flavorful part of pumpkin gingersnap ice cream.