0 Members and 1 Guest are viewing this topic.
Thanks. The lady who grew it says one of these pumpkins will yield enough filling for 10 pies! I like pie, but not that much. I think I'll bake and puree half of it for soup and pie and try some other things with the other half.
I sometimes bake pumpkin pie filling in a pie plate without a crust... basically it's pumpkin custard, right? you can also do that in ramekins for individual crustless pumpkin pies.pumpkin puree also does nicely as a pasta sauce (with sage, garlic, and butter), or as a base for enchilada sauce
kaddo
I love pumpkin soup and would make it all into a huge batch and freeze it.Calabaza or pumpkin is eaten daily here. Soup is common, but they also put it in rotis. You can also make a kind of stew with onions, peppers, tomatoes and spices. I'd google "Caribbean pumpkin recipes" or even Indian or African recipes.