Inspiration from Georgine!

Recipe here:

Roasted Pumpkin Pie Tarts

But we recommend using a long island cheese pumpkin, not a carving pumpkin. Georgine also says ground nutmeg is fine, she likes our local tulip poplar honey in this and she didn’t roast her pumpkin whole but instead peeled it, cut it up into ~1 inch chunks, sprinkled it with cinnamon and roasted it at 350F 15 minutes or so until tender. If you end up with extra pumpkin you can freeze it or add it to risotto.