Sounds like you and Biscuit had a wonderful time together! How delightful. I don't know much about the differences but I do know that the best pumpkin puree comes from the usually smaller pumpkins that are commonly referred to as "pie pumpkins". They are easily cut in half, wrapped in foil, and baked for about an hour at 350, I think. I turn off the oven a few minutes early and just let them stay in there until they are cool to touch so I don't drop mushy pumpkin in my oven. Ewww! After cooled, the puree just slips right out and can be smoothed with a fork. We made some scrumptious famous secret pumpkin muffins with our puree and everyone asked for the recipe.

Enjoy your apple picking. Our 8yos has requested some homemade apple butter this year. Any tips?
Stephanie Seabrook | 11.03.05 - 4:41 am | #

Apple butter, ack! I haven't braved that yet. Perhaps next year. I did find a great apple pie recipe from Emeril that I have used for years. See http://www.emerils.com/recipes/ b..._apple_pie.html

Thanks for the advice on how to better prepare the pumpkins! I will probably be cooking another pumpkin soon, so I am very grateful for your advice.
Mrs. Blessed | Homepage | 11.05.05 - 9:03 pm | #