How to Make Pumpkin Puree
There’s an easy way to elevate your fall and holiday desserts, and it’s this: use fresh pumpkin puree.
Several years ago, my husband and I did a blind taste test with two otherwise identical pumpkin pies—except I made one with canned pumpkin and one with fresh. Aside from the pumpkin, I used the exact same ingredients and baked them side-by-side in the oven.
The difference was astonishing.
I know, I know. It’s more work to go the fresh pumpkin route, and I definitely get the appeal of canned pumpkin. I find myself using the canned stuff from time to time because of the convenience. But whenever I can, I’ll try to use fresh pumpkin puree for my pumpkin desserts. It always tastes so much better!
If you’ve never had the fresh stuff before, it’s definitely worth trying at least once to see if you think the difference is worthwhile. Fresh pumpkin puree is very easy to make. Let me show you the process.