paulaachase

October 25, 2011 at 8:38am

I have always cut pumpkins in half, placed cut side down on a rimmed baking sheet, and baked until soft in a 375 to 400 oven. Puree flesh in the food processor for ultra smooth pumpkin. Favorite recipe is pumpkin custards, pumpkin pie filling poured into custard cups and baked in large glass dish with water (bain marie). Pumpkin pie without the crust!
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.