On Sat 11 Oct 2008 04:14:07p, Pete C. told us...

>
> 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.

It depends on your goal. There's certainly nothing wrong with Libby's
canned pumpkin. However, I don't like my pumpkin "buttery smooth", nor do
I like it chunky, but I do like a little bit of texture in it. The only
way to get that is to cook your own.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

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Date: Saturday, 10(X)/11(XI)/08(MMVIII)
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