How to make it

  • To roast the pumpkins: Preheat the oven to 375 degrees.
  • Line a large baking sheet with foil.
  • Cut the pumpkins into quarters and scoop out the "guts."
  • Brush each quarter with butter, then sprinkle with orange juice, cinnamon, and brown sugar.
  • Reassemble the pumpkin halves and place cut side down on the foil. It's sort of like having 4 upside-down pumpkin bowls on the sheet pan.
  • Roast for 1 hour or until tender.
  • Allow to cool, then peel off skin.
  • Puree pumpkin flesh in a food processor.
  • Weigh out 45 oz.
  • Combine pureed pumpkin, juice, cider, spices, and sugar and bring just to a simmer over medium heat, whisking constantly.
  • Add half and half and cook until heated through - still whisking!
  • Remove from heat and whisk in butter.
  • Ladle into small bowls or mugs and serve.
  • You could garnish this with cinnamon whipped cream. I served it with orange langues du chat/white chocolate cookie sandwiches.

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    " It was excellent "
    trigger ate it and said...
    This is a truly unique recipe you deserve an award for having the courage to create this marvelous Pumpkin recipe.
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