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| By Caitlin M. O'Shaughnessy |
Canned is cool, but cooking with actual pumpkins, from scratch, is better. Maybe you went pumpkin picking and ended up with a few too many. Or you carved some pretty amazing jack-o’-lanterns and now you have a pile of pumpkin innards on your table. Fear not: Here are 16 ideas to turn fall’s iconic porch decoration into something delicious. Most of these recipes start with a base of pumpkin purée that is simple to make and keeps for months in the freezer.
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