Judy Haffner wrote:
> I'm wondering if the majority of posters think pumpkin pie is better
> using cooked fresh pumpkin, instead of the canned pumpkin?
>
> My mother always cooked the fresh and prepared it for our holiday pies,
> and would never eat p. pie, if she knew it was made from canned.
> Personally I can't see any difference in the flavor, or texture, but the
> color is a little lighter made with fresh pumpkin. I have always used
> the Libby's brand, which has shrunk in size by 1 oz., but it doesn't
> seem to make any difference. I DON'T care for the pumpkin pie mix at
> all.
>
> I like pumpkin pie to be the texture of a thick custard and quite spicy.
> I don't care for bland pie with a soft and creamy consistency, and I
> don't care for pumpkin chiffon pie, or in layers, such as with
> mincemeat, etc. I just want a 'good' piece of pie with a big spoonful of
> real whipped cream on top and none of that frozen whipped topping stuff!
>
> Years ago I combined several recipes to come up with exactly the right
> taste that pleased my taste buds. Dang! now I'm hungry for pumpkin
> pie...think I'll go make one!
>
> Judy
>


I've tried it with fresh pumpkin, and it was too light-colored and
mild., and not as smooth. Canned is better, but it has to be just
pumpkin and not ready-made pie filling. The "canned taste" goes away
when you cook it.

Bob