How do we use that extra can of pumpkin that we’ve picked up for a Thanksgiving pie, but don’t need to use? Join Chef Cara Tannenbaum as we prepare 3 unexpected but delicious ways to make use of it: curried vegan pumpkin soup, pumpkin biscuits and pumpkin flan. All great on a Thanksgiving table, or any fall meal. Cost: $36/person. RSVP here.
