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.
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Well played. You deserve a cookie.
One scoop or two? (or three? OR ALL 24?)
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