Wayne Boatwright wrote:
>
> We drove out to a local vegetable and fruit farm this morning looking for
> pumpkins. We bought two beautiful pie pumpkins and a similarly sized white
> pumpkin. Tomorrow I will halve them, bake them, peel and hand mash them,
> cook them further in a pot to eliminate excess moisture, then freeze them for
> use in pumpkin pies and pumpkin bread.
>
> I'm curious to see how the white pumpkin will be in recipes. I understand
> the interior is orange, but I've never had one before.

I haven't tried the white pumpkins, however I did at one point many
moons ago get a pumpkin, bake, peel, mash, etc. and make a pie while in
parallel making a pie with the same recipe but using the Libby's canned
pumpkin. They were indistinguishable, so from that time forward I have
just bought the canned pumpkin and saves myself a lot of effort.