I have 2 GORGEOUS heirloom pumpkins that I bought for our halloween party (one green and one white) and I can’t bring myself to just toss them. I normally don’t use “fresh” pumpkins for baking cuz I’m lazy but I feel like I should honor these beauties in some way. This recipe looks like just the ticket…and not too hard. Plus, I’ll get another batch of roasted seeds out of the deal.
get the recipe ecosalon.com