Pie Pumpkins Are More Hardcore Than Canned Pumpkin Purée

Just sayin’.

It’s kind of cool that a deceptively small pumpkin can yield the perfect amount of pumpkin purée for a pie. How do they do that?


Pie pumpkin —> pumpkin pie filling.

I’m kind of a huge fan of using fresh pumpkins now. Scooping out the pumpkin guts was pretty fun, and making the pumpkin purée was a pretty low-maintenance activity (slice into segments, place in a large bowl, pour water over top, microwave until soft enough to scoop with a spoon, mash mash mash).

Also, canned pumpkin doesn’t come with seeds that you can toast…

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4 Responses to “Pie Pumpkins Are More Hardcore Than Canned Pumpkin Purée”

  1. Allie Osmar Says:

    I just picked up my first pie pumpkin from Trader Joe’s today! I’m excited (and a little nervous) to see how it turns out when I do it all myself.

  2. amberance Says:

    Toasted pumpkin seeds! Whee!

  3. Sugar And Spice And Everything Nice « The Reckless Chef Says:

    […] Pie Pumpkins Are More Hardcore Than Canned Pumpkin Purée […]

  4. Maris Says:

    Yum! I roasted my first pumpkin a few weeks ago and thought the whole idea was so much fun! If you sprinkle with a little cinnamon and nutmeg before you throw it in the oven it makes the house smell really good.


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