I originally posted this last fall but, since I am planning to bake the first pumpkin of this fall season today, I decided to repost this entry:
In all the years I have been baking with pumpkin (pies, cakes, muffins, cookies, etc.) I have never, ever used a real pumpkin. I know the stuff in the can is labeled Real Pumpkin but I’m talking about the non-canned variety that only shows up in the grocery stores in the fall and winter. Not the big, jack-o-lantern ones, the other ones. The ones that sit with all the other gourds that I don’t know what to do with, besides decorate. I actually set out today to buy a can of pumpkin for a cake recipe but, upon discovering that the store did not have canned pumpkin in stock, I decided to try baking a whole one. What I found is that it’s ridiculously easy, fills my house with an amazing aroma, and a medium size pumpkin yields about 3 cups.
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Stacy and Carol
I just cooked a Cornish game hen with vegies and squash with butter and brown sugar for dinner.
New follower from the MBC.