Pumpkins are such versatile vegetables.
I think it’s the reason why there was once a debate if it’s really a fruit or a vegetable. They can be made into soup (creamy pumpkin soup is the best!). They can be made into a vegetable stew (they taste good with okra and coconut milk). They can be made into cakes. And they can be made into pies. Its texture makes it one of the best main ingredients for pies. It easily blends well with other ingredients, creating a soft and creamy mixture.
I used to hate pumpkins when I was a kid, but not because of its taste. I used to be quite affected by the Halloween pumpkin stories that I couldn’t look at them as food. Of course, when I grew up and realized that pumpkin faces were simply carved and they’re not really heads of dead people, I appreciated pumpkins more. I have to say though that pies are my favorite type of pumpkin dishes. The natural sweetness of the pumpkin and the additional flavors just make pumpkin pies irresistible. I usually eat a pumpkin pie with a bit of whipped cream on top. It’s one creamy taste after another and I have no regrets.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Serve with a cup of tea.
