Whether the shortage will continue into this Fall or not, I guess it's about time I learned how to use the meat of a real pumpkin for a pie. Because I simply can't imagine Thanksgiving without pumpkin pie. Here's a site that details how to prepare the pumpkin puree (using either microwave, stovetop, or oven), for those of you like me who have never done it. And another. I will still use my own recipe beyond the point of pureeing, just because I like that mixture of spices.
Hopefully the Great Pumpkin will arrive before November and bless all the sincere pumpkin patches with a bounteous harvest.
4 comments:
April, the shelf designated for canned pumpkin is fully stocked at New Frontier's, our natural food store here in Prescott. So I bought 2 cans to be on the safe side. I'm using one can on Friday for Maple Pumpkin Pie in whole wheat crust. The other I may save for Halloween. Good luck in your search ~ I'd recommend trying the natural food stores.
I did find some of the Organic brand mentioned in the first article at my Whole Foods and snatched that up. But it has a very different consistency than the Libby's I'm used to. I'm not sure I trust it to give the same result for pie. Might use it in soup, though!
Trying these this weekend. I bought dates for the first time ever. Looks like a sack of bugs. *shudder* I'm trusting you on this one!
Bahahahaha! I agree.
Post a Comment