Many of us who have had pumpkin chiffon pie can never go back to the traditional version. This is a light fluffy pie with the same spicy pumpkin flavor we are all accustomed to.
This recipe uses our shelf-stable creme brulee as the basis of the recipe.
Pumpkin soup flavored with onion, ginger, garlic, chicken stock and cream.
Oaxacan Pumpkin Tamales (Tamales Miahuatecos) are a savory pumpkin tamale recipe with a filling of black beans flavored with pasilla de oaxaca chiles, anise and garlic. By Larry Luttropp, LA Times, April 1994.
NOTES: Filled pumpkins and lids can be cooked up to 1 day ahead; when cool, cover airtight and chill. Garnish with whipped cream, if desired.Prep Time: 1 1/4 hrs includes cooking time