Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.3 alpha 4/15/85; site slu70.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!ihnp4!mgnetp!we53!busch!wucs!slu70!guy From: guy@slu70.UUCP (Guy M. Smith) Newsgroups: net.cooks Subject: Re: Pumpkin pie Message-ID: <125@slu70.UUCP> Date: Fri, 8-Nov-85 13:43:55 EST Article-I.D.: slu70.125 Posted: Fri Nov 8 13:43:55 1985 Date-Received: Sun, 10-Nov-85 08:45:22 EST References: <308@watmum.UUCP> <8600062@uiucdcs> <259@sdcarl.UUCP> Organization: Saint Louis University, St. Louis, MO Lines: 9 Summary: squash pie In article <259@sdcarl.UUCP>, rusty@sdcarl.UUCP (rusty c. wright) writes: > I suspect that making pumpkin pie from fresh pumpkin tastes no better > (or marginally better) than pumpkin pie made from regular canned > pumpkin (not canned pumpkin pie filling). Pumpkin has such a bland > and unassuming flavor You can make pies from almost any winter squash. Treat them like pumpkin. The pies have about the same taste and texture. Most other winter squash also tends to come in smaller and more manageable sizes.