JuneDeeR Recipe Reviews (Pg. 1) - Allrecipes.com (13871668)

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Baked Whole Pumpkin

Reviewed: Dec. 22, 2009
I made this last night and it came out amazing! I did a few things different though. I made enough for 14 servings and I replaced 2 of the 4 cups of heavy cream with eggnog. I also added some imitation rum flavoring and some vanilla extract as well. I also only used 1/4 tsp of ginger. I was having issues with it setting though. So after 1 hour 45 min @ 350 it was still liquid so I upped the temp to 400 for 30 min and then it set up perfectly!
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Homemade Fresh Pumpkin Pie

Reviewed: Nov. 26, 2009
this is a great pie! I had to add about 1 1/2 more cups of pumpkin and an extra can of milk and still didn't have enough to fill my pie pans all the way. I have large deep dish pans. I also did not waist my time cutting the pumpkin up. I cut the pumpkin in half gutted, put tin foil over it and placed it in the oven @ 425 for an hour. let it cool for 10 min or so and scoop it out. I also used an emulsion blender on the mixture to make it completely smooth. I also doubled the spices.
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Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

Reviewed: Nov. 23, 2009
I like the recapie it sounds yummy! I think this is the one I'm gonna use for our Thanksgiving dinner! but it's much easier to cut the pumpkin and squash in half first then bake. not only is it easier to handle after you take it out of the oven but it takes 1/2 the time to cook. pre heat the oven to 400 degrees. cut you squashes in half and scoop out all the seeds then cover them with tin foil and place directly on the middle rack. it will take any where from 30 min to an hour for it to be done. It just depends on the size of your pumpkin. if it's not done after 30 min bake in 15 min increments till it is. Once it's fork tender let cool till you can handle it and just scoop it out of the shell. Happy cooking!
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