In late October, my friend Linda gifted me with two small pie pumpkins – not pumpkin pies, but pumpkins from which pies – or other pumpkin goodies – could be made. They are the same type of pumpkins she used to make her pumpkin geregoor.
With my gift, I planned to make pumpkin purée, which immediately I used in my pumpkin bread recipe. I originally posted this recipe in 2015 using canned pumpkin purée. This time around, I used the homemade pumpkin purée and added about ¾ cup chopped pecans to the batter. If I do say so myself, it came out pretty darn good!
Today I am going to share how I made the pumpkin purée and then a delicious and easy pumpkin custard.
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