To purchase canned pumpkin in Tianjin is rather expensive. I have found that the Chinese have many varieties of fresh pumpkin that work just as well, or even better, when recipes call for pumpkin puree.
Here’s a picture of a rather large pumpkin I can buy at the local vegetable market. It takes a little work to cut, cook, peel, and puree, but in the end I am left with many 1-cup packages of fresh pumpkin that I can use at present or freeze and use at a later time.
Last cold and rainy Sunday afternoon, I decided use my fresh pumpkin and make these easy Pumpkin Scones. A side benefit being that, keeping the oven on helps to take the chill out of the air in our apartment, since we don’t have heat yet. See recipe below, Happy Baking
2 teaspoons baking powder
1 teaspoons cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¾ cup canned pumpkin (or fresh cooked and mashed)
1 tablespoon heavy whipping cream
Preheat the oven to 375 degrees. Grease cookie sheet or cast iron scone pan (if you have one).