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Pumpkin Pie |
March 22, 2013 |
Reviewer:
Sharyl Thombs from Arvada, CO, CO United States
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I love this pumpkin best for abundant production and its flavor in cooking. It is great at storing fresh. We used up the last of the fresh ones in March, but still have frozen puree awaiting soups, pies, breads, & pasta. I consider this a staple, especially when I can put up 50 or more pumpkins for eating in winter after the garden has long been dormant under snows.
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