GUEST POSTER – Recipe courtesy and by approval of
Guest Blogger: Christina Nifong – Link: Original Post
Every fall, I roast, puree and freeze several farmers market pumpkins
(we’ve never had much luck growing our own). So pumpkin bread, pumpkin scones
, pumpkin cheesecake, pumpkin soup
are all, always, just a trip to the deep freeze away. You can certainly use canned pumpkin in this recipe and save yourself a few steps.
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