A friend's mom recently asked me to make a cake using pumpkin flour (made from ground dehydrated pumpkin, not the seeds). Does anyone have any familiarity with this product? I'm just trying to figure out how it will behave, any advice/insight is appreciated!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)