FriendsEAT New York
Description:
This recipe is for canning. I adore anything to do with pumpkin sweet or savory. Pumpkin soup, puree, pumpkin pie, pumpkin cakes and breads. This is all about New England and what a Maine fall is to me. I prefer the smaller "sugar pumpkins" or the "milk/cheese pumpkin" which has a white-ish peel. I do recommend using the fresh pumpkin. You can do anything with this from spreaing on toast to replacing canned pumpkin in sweet recipes. Try on a hot scone, mmmmm!
Reference:
by Mrs. Hajar Ayaou
Prep:
2¾ hours 1½ hours prep
Servings:
2¾ hours 1½ hours prep
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