a food blog by samwellsphoto.com
March 2, 2015

Every Fall I tend to get a little carried away and I buy a ton of pumpkins and squash. They are so cheap and they last the entire winter if you take care of them properly. This year I got some unique ones I’ve never tried before. One memorable one was called Musque de Provence. I bought a huge 15 lb one at the farmer’s market for $8, and it turned out to be the most delicious pumpkin I ever ate. I tried to find more to photograph, but all were sold out. I ended up getting a ton of different varieties, and we are eating the last of them this time of year.

It might seem a bit overwhelming cooking a huge pumpkin because then you have to eat a huge pumpkin, but don’t worry because it freezes perfectly. Just cut it into chunks and boil it in a huge pot. Then puree the chunks and pour into wide mouth mason jars. One quart is perfect for pumpkin soup for 2 people, and 1 pint is the perfect amount for making bread or pancakes. Freeze and use over the next few months. Do NOT freeze standard mouth jars because they break easily, and definitely do not freeze 1/2 gallon mason jars because they definitely break. After several mistakes, I only freeze liquids in a quart and pint wide mouth mason jars.

Storing them is very important. You need to keep them in a cool, dry, and dark place with plenty of airflow in between. Make sure to check over the entire surface for areas that might rot or are already rotting. If you suspect anything might go bad, just eat it as soon as you can to keep the rest clean. I don’t have a root cellar in CA, but if you have one, I’m jealous and you should use that to store them.

Here is the recipe for 15 small pancakes.


  • 1 cup wheat flour
  • 1/2 cup white flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon ground cardomom


  • 1.5 cup milk
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  1. Mix dry ingredients in a medium bowl
  2. Mix wet ingredients in a large bowl.
  3. Combine the dry with the wet. Don’t over mix. Less mixing the more fluffy they will be
  4. Let sit for 10 min.
  5. I found that a cast iron pan makes the best pancakes, but any pan will do.
  6. Top with honey and roasted pumpkin seeds.

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