Test Kitchen: Twist on traditional pumpkin pie
Oct. 30, 2013 at 5:30 a.m.
If you like to use fresh pumpkin in your pumpkin dishes for cooking, you'd better buy your pumpkins now. Stores usually stop selling pumpkins - for carving and cooking - after Halloween.
After that, it's all Libby's canned pumpkin from then on. It is easier to use than the former, especially if you've not planned ahead and prepped your pumpkins for cooking.
A few years ago, I missed the pumpkin train and didn't have any to use for pies or other baked goods. Since then, I've planned ahead and bought a few extra pumpkins for my pantry whenever they go on sale.
You can use the puree in pies, pasta or other baked goodies. Just prep it ahead of time, refrigerate it or freeze it for later.
Our editor Chris Cobler isn't a fan of traditional pumpkin pie, so this spin on it might pique his interest.
Nuts and chocolate pair well with pumpkin's subtle flavor. The nuts in the crumb crust add an extra crunch and the chocolate bottom is a fun surprise. If you don't want to make a chocolate bottom, chocolate chips hidden in the bottom of a pumpkin pie would work instead. You could sub out the chocolate chips and use butterscotch or peanut butter chips.
Have a recipe or a dish you want me to test or have cooking questions? Send a message to email@example.com or tweet @EatsEatsEats. I'm always hungry.