Originally Posted by bfinlay
Lee, your recipe looks amazing, feel like I can smell those spices baking all the way across the Atlantic!! Can't find canned pumpkin here in the stores though, they aren't into pumpkin pie - I can get fresh pumpkins, wonder if I cooked some, if it'd work???
If you cook your punkin (Lee, I spelled it right!) by baking it (NOT boiling it...Yuck!) then scooping it out and mashing it up really good, then you can use 2 cups of punkin to equal one 16 ounce can of canned pumpkin. I think it is better than canned!