Since Laura and I were experimenting with different pumpkin recipes, we decided on making these and the pumpkin applesauce muffins (largely due to the fact that we already had most of the ingredients it called for). It took about an hour to make both, which isn’t bad at all. :D We drastically reduced the sugar …
Seeing as how I have so much pumpkin now, I’ve stockpiled a bunch of different recipes to use it up. It’s kinda awesome having your own pumpkin puree instead of using the canned variety (hooray for saving monies).
The original recipe called for carrot puree, or butternut squash puree, but I don’t see how pumpkin …
The pumpkin water after the baking tasted a whole lot like this Chinese papaya dessert soup I was once forced to try (I say forced only because I hate papaya). I decided to taste the water since dumping it out seemed rather wasteful, and the unintentional pumpkin variety actually tastes pretty decent. :O
I was slightly disheartened throughout the week whilst scouring food blogs and Google to find out the difference between “carving pumpkins” and “sugar pumpkins,” but I figured it wouldn’t hurt to try making food with it anyway. I don’t think I’ve ever even had straight pumpkin before (pumpkin pies, pumpkin pie milkshakes, pumpkin turkey chili…but …
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