The best pumpkin pies have no pumpkin whatsoever. Butternut squash has a flavor that is more dense, it is sweeter, easier to peel and cut, and is widely available in the marketplace. You will improve your pumpkin pie considerably by not choosing pumpkin at all.
In fact, canned pumpkin is usually butternut squash. 🙂
If the recipe calls for pumpkin puree, you can use your butternut puree instead. The process for making puree is simple:
A gluten-free quinoa pumpkin breakfast cookie
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Butternut squash: How to select it, cook it, peel it (and more) in your go-to guide
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What to do with all of your green (immature) butternut squash
Enjoy a holiday-inspired latte and save a few bucks at the same time…
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