I absolutely love that photo! Would really enjoy having it on the front of some note cards w/envelopes. I would purchase a dozen of those from you in a heartbeat!

Let us know how it tastes in a pumpkin pie, please. I've never heard of the variety.

/tricia

Di

I think I tackled one of those monsters once. There is something pleasantly primal about working that hard for your food. I nuked a couple of pumpkin head squashes this morning, to use for pie. They had nice firm flesh and I think they'll work well.

The rage around here was white pumpkins this year. I like yours better.

Nancy

The flesh is a lovely red orange. I tackled it with a large serrated knife. A hacksaw would have been good, too, but I was deep into it by the time I thought of it.

I tasted the steamed result. It has a more delicate taste than regular pumpkin. Not as "squashy."

The one above was snapped in the harsh fluorescent light in my kitchen at night. Not so pretty.

I even like the one in harsh fluorescent light.

I bet your pie will be great. I never thought of steaming a pumpkin ahead of time to make into pie later. Good idea.

Sally

seagrass

Brad AKA Moonwolf

Here is an example why:

The overall earthy tone create the seasonal ambiance, against which, a few one dimensional twigs, a couple of two dimension leaves all serve to highlights the three dimensional pumpkin, which is deeply sculptured by the casting sunlight, in nature's poetic silent language.

dcarch

I opened a can of Libby's to compare the pumpkin colors side by side. Libby's is at the top, Fairtytale pumpkin is at the bottom. I love the clean bright color of this pumpkin puree.

That's a pretty "gourd," Linda. Did you grow it? Do you prepare it in a savory way or sweet?

I drained the fresh puree and have a lot of pumpkin water. Shall I make some pumpkin soup and add that to it?