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1734af17 beea 4476 ab32 63fb0db15d8d  2016 10 08 16 00 22

It's (real) pumpkin season! Every year I buy the biggest Cinderella pumpkin I can find, and make two things:

Most of it becomes pumpkin purée for later conversion to pies and soups. I use Alton Brown's method for the purée. See link below.

The rest goes into a pumpkin simple syrup for fall whiskey craft cocktails. More in that later.