Pumpkin pie and apple pie are a classic way to finish the Thanksgiving dinner. Both desserts feature fall fruits and spices, a flaky crust and a sweet scent that signals warmth and coziness.
Especially Melissa Clark’s brandied pumpkin pie, a New York Times Cooking classic with five stars and over 2,000 reviews. By Mia Leimkuhler Melissa Clark’s brandied pumpkin pie.Credit ...
As a professional baker, I know how to make a solid pumpkin pie at home — but sometimes grabbing one from a local grocery store is the best option. To find the best store-bought pumpkin pie ...
But several of our consulted chefs told us that fresh pumpkin yields a much more robust pie filling. “Take advantage of the season with fresh pumpkin. Generally, I cook it in syrup and a mix of water, ...
BUT WHATEVER YOU DO, DON’T CONFUSE CANNED PUMPKIN WITH CANNED PUMPKIN PIE MIX. PUMPKIN PIE MIX CAN HAVE ABOUT 48G OF ADDED SUGAR PER CUP, AND PUMPKIN DOESN’T JUST NEED TO BE FOR DESSERT.