Monday, November 22, 2010
Pumpkin Recipe Share Time!
So here's the recipe for the pumpkin bread pudding I made for the spinners. I used a mix of pumpkin and butternut squash puree made from veggie box contents. I used about half normal baguette from Whole Foods and half cranberry/currant baguette. That weekend, I also made this hazelnut pumpkin pie, which was ok but mostly the hazelnuts were distracting. I think it would have been better if the nut mixture was sweetened. I used the crust from this butternut squash pie recipe which is still the reigning champion. (Though this caramel pumpkin pie from Gourmet magazine is great if you have time for the extra steps.)