Pete C. wrote:
> 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.


I agree, when making pumpkin soup it's much easier to buy the canned stuff


Jill