I was interested in finding ways to use leftover pumpkin seeds, so I thought I'd try to grind them up into flour. Although I found a few websites (e.g., here a
I live in Singapore and there seems to be no squashes, of the type that I typically see in Spaghetti Squash recipes, sold here. Can I use pumpkin as a substitu
Every year around this time I try to make pumpkin pie. We don't have that many varieties around here so I use a fresh butternut squash that I bake and then pure
I roasted an entire pumpkin (specifically, a triamble variety). It was cut into large pieces and roasted with oil in an oven. I ended up leaving it to cool in t
I am tyring to cut refined sugar from my diet and I have Celiac disease so no gluten is a must. Both of these things make baking a challenge. I have been using
I'm a little panicked. I could obviously just wait and see but if someone sees this and can ease my mind... I used the big 29 oz cans of Libby's 100% Pure Pump
My pie filling texture didn't seem right but I don't know what went wrong. The flavor was good, but the texture was a little off, but I don't even know how to e
Background: For the holiday Halloween in America, we make decorative lanterns -- Jack'o'Lanterns -- from large pumpkins. These pumpkins are bred to be large, d
I have a lasagne recipe that has pumpkin, sausage and collard greens in it. Is there another vegetable that will replace the pumpkin as I do not like pumpkin?
I want to add a can of 100% pumpkin to my favorite bran/ww flour/oatmeal muffin recipe and think I may need to add a bit more dry ingredients. Picture of recipe
I dried pumpkin seeds but now don't have the patience to peel them one by one. Could I just eat them with the skin? I suppose I could but they won't taste very
I was wondering if cooking meat inside pumpkin in oven would lead to a kore tasty meat or it will only be dry and tasteless. I still haven't t
Never been able to eat pumpkin really, I think it's a combination of it being mushy (texture) and sweet (but not in a good way sweet). My mom
I bought pumpkin from German Supermarket and its name is Sombra. But I can't find any information about it in internet. Is it known by some other name? I want
I have a memory of reading somewhere (but I can’t seem to find the source) that when making a pumpkin pie from fresh pumpkin, you could beneficially dice
If I put thinly sliced raw pumpkin between two pie crusts, will the filling be cooked enough by the time the crust is golden?