Why Pumpkin Custard and Not Pie?
Barbara is not fond of pie crust, so one day she figured out that she could make pumpkin pie (her favorite) with just the filling! That meant that Paul had to get to work in the garden and grow some pumpkins for cooking. He and Kevin have always grown giant pumpkins to enter into the fair (the biggest one was 102 pounds). Paul chose the Lumina white pumpkin and it turned out to be a good choice for cooking (although it looks a bit odd having a white pumpkin on the outside rather than orange, but the inside is the same). How to cook a pumpkin: Choose a pumpkin meant for cooking. Stab it a few times with a knife and place it whole inside a 350 F oven for about an hour (it is done when you can easily pierce it with a knife). Let it cool. Cut in half and scoop out the seeds. You now have cooked pumpkin to use in pumpkin custard or pumpkin soup or pumpkin whatever! For pumpkin soup, saut some onions and garlic and ginger and curry, add the pumpkin and some chicken broth. Cook for about 20 m
