[Sca-cooks] Re: Sca-cooks Using fresh pumpkin instead of canned in a recipe?

[Tara Sersen Boroson]

I've always used pie pumpkins, not the huge carving pumpkins.  I have 
never had trouble with pies turning out grey-ish or insipid or 
anything.  I know there's a difference between the two.  The only thing 
I've ever eaten out of a carving pumpkin is the seeds :)

We took a hayride at a pumpkin patch a few weeks ago for a friend's 
daughter's birthday.  The tour guide held up what I took to be a 
butternut squash and told us that it was really a pie pumpkin.  It 
wasn't clear to me if there is in fact a variety of pumpkin that looks 
like that and is really superior for pies, or conversely if butternuts 
are being marketed in a different way now.  I have heard in the past 
that some canned pumpkin is really butternut, although all the cans I've 
looked at say "100% pumpkin" in the ingredients.

The recipe that I am going to make is at: 
http://www.epicurious.com/recipes/recipe_views/views/232968?mbid=RF

-Magdalena vander Brugghe

-- 
Tara Sersen Boroson

'Normal' is getting dressed in clothes that you buy for work, driving through traffic in a car you are still paying for, in order to get to the job that you need so you can pay for the clothes, car, and the house that you leave empty all day in order to afford to live in it. -Ellen Goodman

[T]o admit authorities, however heavily furred and gowned, into our libraries and let them tell us how to read, what to read, what value to place upon what we read, is to destroy the spirit of freedom which is the breath of those sanctuaries. -Virginia Woolf