I tried making pumpkin pie from a sugar pumpkin from whole foods, but the flesh was very bitter after roasting. Was it the pumpkin or something I did?
Monita is a Recipe Tester for Food52
Most likely it was the pumpkin; not anything you did.Pumpkin flavor isn't always consistent;
Sam is a trusted home cook.
I find that canned pumpkin is superior in pie. It's more consistent in flavor and smoother.
You can get un-spiced canned pumpkin and put your attention into the spices and the crust.
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.
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Well played. You deserve a cookie.
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