On Mon, 29 Oct 2012 22:55:29 GMT, "l not -l" > wrote:

>
>On 29-Oct-2012, (Judy Haffner) wrote:
>
>> I'm wondering if the majority of posters think pumpkin pie is better
>> using cooked fresh pumpkin, instead of the canned pumpkin?
>
>I don't care for pumpkin pie, so can't say from experience - I never eat
>the stuff. But, Mark Bittman had an article on the subject in last
>week's NYTimes.
>http://www.nytimes.com/2012/10/28/ma...?smid=pl-share
>or, in shortened form
>http://tinyurl.com/BittmanOnPumpkinPie

+1 on the comment there that points out;
pperly Boulder, CO
"..Good grief, all that peeling & cubing, what a lot of work... much
easier, and tastier, to bake the pumpkin whole if it's not too big,
then the flesh will be caramelized, and scoop easily from the rind.
Large pumpkins can be baked in pieces as any other winter squash."

Jim