Re: pumpkin pie
Our first year growing(when we used no pesticides) I tried using my AG for
pies, breads, and in a variety of other recipes. The flesh had far to much
moisture to be good. I found the consistency to be much closer to summer
squash. By the time I baked the flesh, and drained off the water, it was
best served as a side dish.
Traditional sugar/pie pumpkins had a denser, far more desirable consistency
when cooked.
Cyndi
-----Original Message-----
From: Tobias Hawkins <tobiash@eznet.net>
To: pumpkins@mallorn.com <pumpkins@mallorn.com>
Date: Wednesday, November 24, 1999 8:45 PM
Subject: Re: pumpkin pie
>Why not?
> The recipe calls for pumpkin or winter squash, and AG's, I thought, are
>descended from Hubbard squash. Thus, I'd conclude that AG's would work
quite
>well.
>Toby:)
>Western, NY
>
>Kenneth Rusakovich wrote:
>
>> I personally consider myself somewhat of a pumpkin pie snob, but here's a
>> recipe I got from my husband's aunt that I think is incredible!
>> I'm from New England, and growing up I thought TableTalk made the best,
but
>> this one surpasses it by leaps and bounds.
>>
>> Pumpkin/ Squash Pie
>> ......................................
>> 1 1/2 C cooked pie pumpkin or winter squash flesh(mashed)
>> (sorry AG won't work with this one)
>
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