Directions 1. Preheat the oven to 350 degrees. On a large sheet pan, place the two halves of the roasting pumpkin — flesh-side up — the shallots, the red cayenne peppers and the cloves of garlic.

Heat the oven to 300 degrees. Spread the pecans in a shallow baking dish and bake until crisp, about 10 minutes. Remove from the oven and cool, then chop coarsely. Raise the heat to 375 degrees.

Transfer them to a second rimmed baking sheet in one layer and roast for 10 to 15 minutes, tossing occasionally, until lightly crisped and golden brown. Transfer to a plate to cool.

Unfold the pastry, fit it into the pie plate, trim the pastry so it overhangs the edge by 1 inch, and flute the edge. Pour the filling into the pie shell and bake 15 minutes at 425 degrees.

Stir in the pumpkin, and then add 6 cups of the broth. Add 2 teaspoons salt, one-half teaspoon pepper, the paprika, chile powder and one-fourth cup maple syrup.

This cut is wonderfully adaptable to the recipe for porchetta, a traditional herb-infused Italian roast suckling pig. (A more typical porchetta recipe involves wrapping a pork loin in pork belly ...

Roast in a 400-degree oven 40-45 minutes, or until pumpkin is soft. Cool; then spoon pumpkin into food processor. Process just until smooth; set aside. Pulse flours and salt in food processor to mix.