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From The Publisher's Desk

Got pumpkins? Make a great cake!

I am a pack rat when it comes to magazines with recipes. I have dozens of old Martha Stewart, Sunset and other magazines going back 10 years or more. I keep them in stacks not by title, but by month, so when I need an idea for Thanksgiving, for example, I find the November stack and look for a recipe I made successfully some prior year or one I think I’d like to try now.

Last week I was trying to use up all the pumpkins on our front porch. A few years ago I discovered not all pumpkins are alike. The kind we like to use for jack-o-lanterns are too watery for baking. Pie pumpkins are denser and once you bake or cook with them you’ll never go back to using the other kind. I’ve grown them before, but this year my crop failed so I bought them at the farmer’s market. I used them as decorations but now it was time to start making pies and pumpkin soup.


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