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

[Nick Sasso]

Often times in American canned pumpkin, the canner adds some other squash
flesh and/or sweet potato to preserve the red/orange colorations.  Anyone
who has used the giant Halloween orange pumpkin flesh will find that it
turns a pale, motley grey when baked in a traditional custard pie.

niccolo difrancesco


> -----Original Message-----
> From: sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org
> [mailto:sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org]On
> Behalf Of lilinah at earthlink.net
> Sent: Thursday, October 27, 2005 4:19 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Using fresh pumpkin instead of canned in a
> recipe?
>
>
> I recall reading - on this very list - some other Late Fall - that
> canned pumpkin is not made of pumpkin. It's made of other red-orange
> fleshed squash - ?butternut, ISTR...
> Urtatim (err-tah-TEEM) / Anahita