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This was different - I used canned pumpkin (2 cans make 3 cups). The flavor was great, and the herbed cream sauce perfectly complimented this. But - I cooked it for an extra 20 min (even turning the oven to 425 last 20 min) and it still wasn't firm. I might try to tweak the proportions of flour and egg next time to make it firmer. Flavor is worth the effort.

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Wickedgood@Maine January 10, 2009
Baked Chicken and Pumpkin With Herbed Cream Sauce