All of your pumpkin baking questions, answered

Canned pumpkin purée ought to comprise no components and may have only one ingredient on the label: pumpkin. That label can really be a bit complicated, because the USDA permits some types of winter squash to be referred to as “pumpkin” when processed and canned. (They don’t draw a tough line between what defines a squash and a pumpkin.) So, even when it’s labeled “100% pumpkin,” a can may embrace purée from Dickinson, butternut, Hubbard, Boston Marrow, or Golden Scrumptious squash, that are shut botanical family to the orange pumpkins we’re most acquainted with. For example, the ever-present Libby’s canned pumpkin is puréed from a particular kind of Dickinson pumpkin … which is technically quite a lot of squash! Fortunately, all of those winter squashes are scrumptious, bake interchangeably, and have the signature orange hue and dense texture you’d anticipate from a real pumpkin. So long as your canned purée simply says “pumpkin” as its sole ingredient, you ought to be high quality.

In case you’d wish to take advantage of recent pumpkins, you can also make your individual pumpkin purée to bake with, reasonably than reaching for a can. For the perfect taste, select a sugar pumpkin (additionally generally labeled a “cooking” or “pie pumpkin”) within the four- to eight-pound vary. You’ll have to pierce it throughout to create vent holes, then par-cook it within the microwave for about 10 minutes. After halving and seeding the partially cooked pumpkin (simpler to do now that it’s softer!), roast it at 350°F for about 45 minutes (for a five-pound pumpkin) till the flesh is definitely pierced with a fork. Subsequent, scoop out the flesh and purée it in a meals processor or mash it by hand. Drain off its extra moisture, then bake with it as you’ll canned pumpkin purée. See the total particulars right here.

Pictures and meals styling by Liz Neily

How can I exploit up leftover pumpkin purée?

Not each recipe will name for a full can of pumpkin purée (although our Most Pumpkin Pumpkin Chocolate Chip Bread does!), and home made purée might make greater than you want for a specific recipe. To make use of up the leftovers, there are just a few methods you may make use of. In case your recipe requires half a can of pumpkin (about 1 cup), you may double the recipe to make use of up a full can and provides away the additional baked items or stash them within the freezer.

Alternatively, freeze leftover purée in half-cup increments in a greased muffin tin; as soon as stable, switch the parts to an hermetic freezer bag and freeze for as much as a 12 months. Then, defrost what you want and bake as directed. And when you’ve got only a small quantity leftover, it is going to maintain for just a few days within the fridge. To make use of it up, you may calmly sweeten it and swirl it into your morning oatmeal or yogurt, or strive mixing it right into a smoothie. Or use it in recipes that don’t name for a lot pumpkin, comparable to Harvest Pumpkin Scones (2/3 cup), Pumpkin Biscotti (1/2 cup), or Pumpkin Swirl Cake (1/2 cup). Learn extra.

In case your pumpkin pie recipe makes extra filling than your pie shell can maintain, don’t discard the leftovers! Switch the additional filling to particular person custard cups or ramekins and bake them alongside the pie; they need to take about 25 to half-hour to cook dinner at 400°F. Plus, it’s an effective way to sneak a style of the pie earlier than serving it.

Pictures by Rick Holbrook; meals styling by Kaitlin Wayne

Can I substitute canned pumpkin pie filling for pumpkin purée?

Canned pumpkin pie filling and canned pumpkin purée are two very totally different components. A can of pumpkin purée has only one ingredient — pumpkin — making it a impartial base that you would be able to sweeten, spice, and incorporate into your recipe as you want. Canned pumpkin pie filling (generally additionally referred to as “pumpkin pie combine”), alternatively, is already sweetened and seasoned. Together with pumpkin, most canned fillings embrace sugar, salt, spices, and generally different components, and are supposed to be combined with eggs and dairy for fast and simple pie baking. We don’t advocate substituting one for the opposite: In case you substitute canned filling for canned purée in a recipe, you may find yourself with double the sweetness and spices that you simply intend, as an illustration.

A pumpkin pie is historically made with a custard filling that accommodates eggs, and when cracks kind on the floor of a baked pumpkin pie, it’s the results of overcooking the custard. Because the eggs coagulate and thicken the filling, they begin to tighten up. In the event that they tighten up an excessive amount of, they create fissures on the edges and generally in the course of your pie. Pulling the pie out of the oven inside its optimum baking window — totally baked, however not overbaked (see extra beneath) — will stop any cracks from forming. (But when your pie does crack, you may at all times cowl it with whipped cream and serve it — it is going to nonetheless style scrumptious.) Learn extra.

Pictures and meals styling by Liz Neily

How can I inform when pumpkin pie is finished?

To examine in your pumpkin pie to evaluate doneness, give the pie plate a wiggle within the oven. If your complete filling of the pie is jiggling and principally liquid, it’s not prepared but. A appropriately baked pumpkin pie will jiggle extra like Jell-O, with a 2″ ring across the edges that appears set and a 4″ ring within the middle that appears not-quite-baked. If the filling barely jiggles or doesn’t transfer in any respect, it’s sadly overbaked. Learn extra.

Since pumpkin pie is made with a custard base containing eggs, it ought to at all times be saved within the fridge, ideally in a shallow, lidded storage containerthe place it is going to maintain for 3 to 4 days. In case you’re trying to make your pumpkin pie forward of time, you can also make each the pie shell and the filling forward, however don’t assemble and bake the pie till the day you propose to serve it to keep away from a soggy crust. Learn extra.

Pumpkin pie spice accommodates no pumpkin however is as an alternative a mix of heat spices that complement pumpkin and different fall flavors. Each model has its personal proprietary mixture of spices; King Arthur’s is a mix of floor ginger, cinnamon, nutmeg, and cloves. You’ll be able to add this versatile combine as an alternative of measuring out particular person spices in recipes like pumpkin pie filling (after all!), pumpkin scones, pumpkin biscotti, pumpkin ice cream, or wherever {that a} mix of heat baking spices is welcome. To make your individual pumpkin pie spice mix, you may combine collectively 3/4 teaspoon floor cinnamon plus 1/4 teaspoon every floor nutmeg, ginger, and allspice or cloves.

Pictures and meals styling by Liz Neily

How can I enhance pumpkin taste in my bakes?

It will possibly generally be laborious to style pumpkin in a baked good: As a result of uncooked pumpkin is usually water — as much as 90% — it actually doesn’t have a lot taste. Relatively than including extra purée to your recipe, which might make your bake soggy, focus the purée as an alternative — a way we use in our recipes for Fudgy-Chewy Pumpkin Cookies and The Most Pumpkin Pumpkin Chocolate Chip Bread. Slowly cook dinner the pumpkin purée on the stovetop to evaporate extra moisture and caramelize the pumpkin, leading to purée with a deeper, extra complicated taste. It’s also possible to add spices to the purée as you cook dinner it; heating spices releases their oils, making them extra flavorful and aromatic. Simply notice that by getting ready the pumpkin purée this manner, you’ll be lowering the general liquid in your recipe, so chances are you’ll have to compensate by including in extra milk or water to attain the supposed consistency and hydration of your bake. Learn extra.