Before you get to work in the kitchen, here are our best notes for making sure your pumpkin recipes turn out perfectly.
- There’s a difference between canned pumpkin and canned pumpkin pie filling. Most of our recipes call for canned pumpkin, because this ingredient gives the cook more control over flavor – and of course, nutrition. Canned pumpkin pie filling has spices and sugar already added, whereas canned pumpkin is simply what it says it is.
- Fresh pumpkin is another option when baking. Look for sugar pumpkins at your grocery store or farmers market. These smaller pumpkins are sweeter and more manageable than a jack-o-lantern pumpkin. To prepare them for baking, you’ll want to cut them in half, scoop out the seeds and roast in the oven at 375F. After roasting, the flesh should be soft enough to scrape out of the skin. Once removed from the skin, mash more if needed – using either a spoon, blender or food processor – and store in the refrigerator until you’re ready to bake.
- Pumpkin pie is a classic, and it’s a dessert anyone can master with our step-by-step tutorial on how to make pumpkin pie[https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-pumpkin-pie]. While there’s nothing wrong with a delicious Pillsbury refrigerated crust, homemade pie crust is completely attainable. When you’re ready to give it a try, we’ve got a tutorial on how to make homemade pie crust, too. If you want to skip the crust all together, there’s always Impossibly Easy Pumpkin Pie!
- If you’re in the DIY mood and want to be prepared for baking pumpkin pies all season long, mix up a batch of your own pumpkin pie spice. It really couldn’t be easier. Get started with this article about how to make pumpkin pie spice.
For those of you who have been eagerly awaiting pumpkin season, there’s more recipes where these came from. Search through the rest of Betty’s pumpkin recipes to find even more ways to ease your sweet tooth!