The first, Pumpkin Muffins, I adapted from a November 2006 issue of Gourmet Magazine. I love many things about this recipe: it’s easy to make, has no yucky ingredients (like Crisco) in it, and tastes great. You take 1½ cups of flour and mix with 1 teaspoon baking powder. In a separate bowl, whisk
My husband is the family baker—and a very good one at that. In fact, for my birthday it’s a given that I prefer his pumpkin pie to just about any cake anywhere out there. But if I need to supply a quick and easy, as well as delicious dessert, I often turn to a recipe given to me by a friend years ago: Cinnamon Pumpkin Flan. No need to struggle with pie crust, of course, and the end result is as impressive as it is flavorful. You start out by melting ½ cup of sugar over low heat, stirring constantly to prevent scorching, until it forms
Pumpkin really is very versatile, as you can see from the variety of recipes listed here. I'm wondering what other ways people have of using the vegetable, especially in foreign countries. Looking forward to any and all comments from my readers!