Creamy, custardy pumpkin pie is probably the best thing anyone has ever made with a vegetable. But what if I told you there's a way to make the hallmark of your Thanksgiving dessert spread even better than what you're used to?
The key lies in roasting your own pumpkin. Canned will do in a pinch, but freshly roasted pumpkin has a flavor and texture that just can't be compared with what you get at the store.
You technically can just boil or steam your pumpkin, but roasting is really the way to go. As it roasts, moisture evaporates, concentrating the pumpkin flavor. Plus the sugars in the pumpkin begin to caramelize, giving you an added depth of flavor you could never hope for with other methods.
Choose the right pumpkin
Sadly those ginormous pumpkins at the grocery store are not your ticket to a year's supply of cheap pumpkin purée. The variety of pumpkin we make jack-o'-lanterns from is too watery and stringy to make a nice, smooth pie, and they're pretty much flavorless.
Look for small baking varieties, often just called sugar pumpkins or pie pumpkins. Some specific varieties that make for a delicious pumpkin purée include the following:
One small pumpkin is the equivalent of about one 15-ounce can of pumpkin purée from the store.
Tools you will need
Cleaning and roasting your pumpkin
For your everyday pumpkin pie needs (not that I eat pumpkin pie every day...), canned will do. But for special occasions that call for the best, roasted pumpkin is the perfect way to up the ante on your pie game.
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!