Our garden produced a bumper crop of pumpkins this year. Maybe because I replanted them over and over due to the mysterious disappearances of seeds, sprouts, and evidence of any plant life! You can read our final pumpkin counts here.

Decorating around the RV, Huckleberry Hutch, and sending home numerous glorious orbs with the grands and their parents helped disperse the wealth. But also, I baked two. Only two so far, as there are three more that remain unfrozen I can bake.

Just in case you are wondering, once the outside pumpkins freeze, I do not cook them. But after the season, we give our outdoor fall decor to the turkeys, chickens, geese, and goats who live next door. They LOVE harvest as much as we do.

From the baked pumpkin, I made 1/2 cup pucks. That’s what I’m calling them. Pumpkin pucks. Most recipes seem to call for 1/2 cup pumpkin. So there you have it. The pucks remain nicely frozen in the freezer, and I pull one out whenever I want to use one. They don’t even take that long to unthaw.

Et voila, pumpkin scones! We love these spicy treats. Any pumpkin scone recipe will work. Just double the spices. I’m serious. We love that burst of flavor. I double all the spices. We use whole wheat flour and my husband prefers his without the pumpkin spice glaze.

From pumpkin, to puck, to treat. Delish!

What is your favorite pumpkin treat? I have plenty of 1/2 cup pucks to try it!