Hey, I can't do it now, but remind me that I made the BEST EVER pumpkin pie. Crust and custard, outta the park and super-simple. With fresh pumpkin! Janie, those fresh guys are the BEST but you have to drain them really well. Roast, then set in a colander over a bowl in the fridge overnight. Next morning discard the liquid. Interesting byproduct, when I roasted my Long Island Cheese pumpkins, they gave off this amazing sweet pumpkin syrup. I spooned it back over them before scraping the meat out, then drained. More later! Dani
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