We are into the second week of October and I cannot get over my pumpkin obsession. Usually when this season rolls around, everyone is so tired of pumpkin things already but I get super excited every year! Yesterday, we made an All-Natural Pumpkin Honey Face Mask using the innards (aka pumpkin guts). We saved the seeds for roasting later and, I'm not one for wasting food so if I'm going to use a pumpkin, I am going to use the whole pumpkin, folks! After de-seeding and removing the guts yesterday, we cooked up the rest of it in this recipe.

Sweet pumpkin fries; familiar because they're prepared the same way you'd make sweet potato fries yet different because we're switching them up! This recipe is pretty impressive, I loved how well the flavors worked together. The texture is completely the same, and the color stays brighter than sweet potatoes! Start with a small pumpkin to make it much easier to work with...

I started by cutting off the top and bottom of the pumpkin, then slicing the whole thing in half. Which made peeling the pumpkin much easier. After peeling, I cut out the seeds and cut the pumpkin into french fries.