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  • Is K

    I think your experience with pumpkin in baked goods in Oz may have been because we don’t really do canned pumpkin much? You can usually only get it in specialist stores selling American products. This, however, is one of our more famous uses of pumpkin for baking: http://www.taste.com.au/recipes/22657/pumpkin+scones.

    • Jessi Braverman

      Oh man. Those look fabulous. Thanks for sharing!!

      • Is K

        They do look impressive, don’t they! I’m not that big a fan of scones myself but these were made famous by the wife (Flo) of a notorious politician from Queensland (Joh Bjelke-Petersen), and her tip for them was this: ‘The one important piece of advice I always give to people attempting to make scones is that you must treat them with tender loving care. Don’t knead them, instead press them lightly with your fingertips. This helps your scones to turn out nice and light.’

  • Rae-Anne

    For the other Aussies (or Europeans) here is the right combo of spices for pumpkin pie spice which I think must only be available in America

    http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-pumpkin-pie-spice

    • Jessi Braverman

      Thanks for passing that along, Rae-Anne!

  • Annie.

    Us neither, we do not bake pumpkin. We rather eat the savoury version (Hokkaido has become very popular over the last few years, as you can leave the skin on, and it tastes delicious), do “Kürbisgemüse” which is essentially pumpkin cut into cubes, put into the pan and cook it until soft. People love to add curry powder/sauce or sth., too. And then you can simply put it over your tagliatelle oder sth. like that.

    Also, I love pumpkin soup during autumn/winter months (which starts right now over here).

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