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Old 10-09-2006, 08:41 AM   #11
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Chef Jen, wouldn't your cinnamon ice cream be good with this? mmmmmmmmmmm
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Old 10-09-2006, 09:55 AM   #12
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Way to go, Goodweed! As always, you're creative and healthy! Like elf, I'd love to know if you used the innards of the pumpkins or canned pumpkin. I'll be trying this idea, too, at some point.

PS--Goodweed, I'm changing the name of the thread so more folks can see you latest creation!
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Old 10-09-2006, 03:57 PM   #13
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I did this with little pumpkins. I did not scoop the meat out of the pumpkin, just the seeds and goo. Filled them most of the way to the top with the same mix I use for pumpkin pie (recipe on the back of the Libby's pumpkin can). Baked on a foil covered cookie sheet til the custard was set. Added a plop of whipped cream at serving time.

The kids loved them.
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Old 10-10-2006, 06:22 PM   #14
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Quote:
Originally Posted by sparrowgrass
I did this with little pumpkins. I did not scoop the meat out of the pumpkin, just the seeds and goo. Filled them most of the way to the top with the same mix I use for pumpkin pie (recipe on the back of the Libby's pumpkin can). Baked on a foil covered cookie sheet til the custard was set. Added a plop of whipped cream at serving time.

The kids loved them.
Sparrowgrass, that's exactly what I did. I found out though, in the tasting, that the cooked pumpkin, though tasty in its own right, was sour by comparison with the filling. The next time I make it, I will combine Splenda, a little butter, and a touch of mollases together and rub the pumpking flesh with the mixture, to sweeten it a little.

I cooked the pumpkin tops in the microwave so that they could be placed on top of the desert. I think this desert woul be spectacular with whipped cream flavored like eggnog (add a bit of nutmeg to the cream before whipping it) and then set the pumpkin top on the mound of whipped cream.

Maybe some rum-flavored extract might be good mixed with the whippped cream as well.

Seeeeeeya; Goodweed of the North
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