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Food We Tested Canned Pumpkin Against the Fresh Stuff. Here's the Winner.

19:45  08 november  2019
19:45  08 november  2019 Source:   tasteofhome.com

Pumpkin Cobbler Is Like Pumpkin Pie, Only 10x Easier

Pumpkin Cobbler Is Like Pumpkin Pie, Only 10x Easier So many pumpkin pies can be disappointing, largely due to the reason I’ve been harping about on this site since way back in 2014: the soggy bottom crust. © Provided by Food52© Provided by Food52Yup, I’m team Mary Berry all the way, and pretty much blame this one faux-pie (see what I did there?) for every slice of pumpkin I’ve passed on since. When pumpkin pie is good: a crisp, flaky crust encasing a silky-smooth spiced custard, it is nutso-crazy good. But when it’s orange mush sitting on top of a thin layer of uncooked pastry, it’s something else entirely.

To test fresh pumpkin puree against canned pumpkin , the The spices really popped against the fresh pumpkin . The spice fans on the testing panel really appreciated this extra oomph of warmth. Here is a hot idea from our Test Kitchen—toast seeds from a freshly cut pumpkin in taco seasoning

People say fresh pumpkin is so much better than canned , so in today's post I put them head to head and did a Here ’ s where my husband and I did another blind taste test , tasting the raw pumpkin pie filling Blind Taste Test #2 Notes: This stuff tastes so much better with all the ingredients mixed in!

Making pumpkin pie for the holidays? You're faced with two primary options: canned pumpkin or fresh. If you're like me, you opt for the canned variety every time. It's simple, comes in exactly the right proportion for so many pumpkin recipes and saves a lot of work. But on the other hand, scratch-made everything always seems to taste so much better.

a woman sitting at a table with a cake on a plate© Brianna Griepentrog/Taste of Home

It was finally time to settle the debate I have with myself every November: Is canned pumpkin or fresh pumpkin better, and which makes a better pie?

What's the Difference Between Canned Pumpkin and Fresh Pumpkin

a bowl of food on a plate© Brianna Griepentrog/Taste of Home

Before I dive into how fresh and canned options taste, let's sort out what the difference is between them. While both options are made from 100% pure pumpkin (yep, even the canned stuff only has one ingredient on the label), there are key differences.

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The winner of the taste test came in first by a landslide and shocked many tasters (myself This canned pumpkin was rich and satisfying. It tasted of true pumpkin while some other contenders Testers were eager to slice into the pie (but wished we had some fresh whipped cream to top it all off).

Our test kitchen weighs in on using canned pumpkin vs. roasting your own squash for the classic Thanksgiving dessert, pumpkin pie. Canned pumpkin is one of those Thanksgiving shortcuts that our food editors have long endorsed, but how does it actually stack up against the fresh kind?

Fresh pumpkin is made with a sugar pie or baking pumpkin—not the kind of pumpkin you'd use for a jack-o-lantern. These pumpkins are smaller with sweeter flesh. To make pumpkin puree, the foundation for most pumpkin recipes, you roast the pumpkin and then puree it in a blender or food processor. With this method, you control the texture of the pumpkin. Also, bear in mind that fresh pumpkin can create varying results depending on the pumpkin you choose; there can be different water and sugar content in every pumpkin, which can affect the flavor and texture.

Canned pumpkin is made of steamed, pureed pumpkin or a blend of pumpkin and other squashes. Because it's produced en masse, the texture, consistency and flavor tend to be universal.

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But here ' s the caveat, not so with pumpkin pie. Its canned pumpkin is thicker than other brands with a lower moisture content. It could be that Libby's special pumpkin variety intrinsically contains I’ve been on NPR, Martha Stewart Living Radio, and WNYC Radio talking about food -related… stuff .

Here ' s the Winner . Ever wonder if a fresh pumpkin pie is worth the extra work? The post Is Canned Pumpkin or Fresh Better for Pies? appeared first on Taste of Home. Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can , and subjected

Testing Pumpkin Pie Made with Two Kinds of Pumpkin

To test fresh pumpkin puree against canned pumpkin, the Taste of Home Test Kitchen whipped up two pies using this highly-rated classic pumpkin pie recipe. I had a handful of pumpkin enthusiasts join me for a tasting of the two pies.

Fresh Pumpkin Pie

a slice of cake on a plate© Brianna Griepentrog/Taste of Home

The fresh pumpkin pie definitely looked different than the pumpkin pies you usually see on the Thanksgiving treat table. It had a duller hue than the average pie and wasn't quite as visually appealing.

Slicing into this pie, though, was a real dream. I was able to pull out a perfect slice on the first try (a real feat). But the true test, of course, was the flavor. A bite of this pie was noticeably different than your standard holiday dessert. First off, the texture was much different. While the pumpkin was pureed, it did still retain some squash texture. A few of my colleagues likened it to apple sauce, and they weren't wrong. For some, this extra bite was a pro; for others, a distraction.

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Learn how to make a delicious holiday PUMPKIN SOUP with a slow cooker! Thanks to YouTube, Jimmy and Ashley got to review four kitchen products for Awesome Stuff Week: Gift Grab!! Feast of Fiction is giving you their honest opinion so you can cook up the best holiday shopping list for your

She tested a bunch of pumpkin and squash varieties to determine which one would provide the freshest , sweetest flavor. And the winner is… See the notes from all 9 of her squash tests below, and then tell us : will you be forgoing the canned pumpkin this year and trying out a new squash

As for the flavor, it was distinctively different. The spices really popped against the fresh pumpkin. The spice fans on the testing panel really appreciated this extra oomph of warmth. This being said, the pumpkin flavor itself wasn't very pronounced. This option is likely better for folks that prefer more pumpkin spice to pumpkin.

Score: 8.5/10

Canned Pumpkin Pie

a slice of cake on a plate next to a cup of coffee© Brianna Griepentrog/Taste of Home

This is what a classic pumpkin pie looks like: a gorgeous deep orange. Compared side by side with its fresh counterpart, everyone preferred the appearance of this pie.

But how did it taste? Just right. This pie was absolutely silky. It was creamier and sweeter—and no, no extra cream or sugar was added. The canned pumpkin also provided a more pronounced pumpkin flavor. The spices—cinnamon, allspice, nutmeg and clove—all came through but were much more balanced in this version of the pie. This perfect balance between pumpkin and spice as well as the smooth texture made this a winner in the side-by-side test.

Score: 9.5/10

What's Better: Fresh or Canned Pumpkin?

a slice of cake on a plate© Brianna Griepentrog/Taste of Home

While the two pies both got good marks, the canned pumpkin did win out. The canned option had a more powerful pumpkin flavor and a silkier texture. While some of my colleagues preferred the apple sauce-like texture of the fresh, I can't say all that extra work of cleaning, roasting and pureeing a whole pumpkin is worth it, especially during a busy holiday season.

If you're a serious baker or really love pumpkin, trying your hand at a fresh version of this classic pie is a fun challenge, though I'd recommend sticking with the canned stuff in the long run.

And if you really love a good baking challenge, join our new baking community, Bakeable, where we release new baking challenges every month.

The post Is Canned Pumpkin or Fresh Better for Pies? appeared first on Taste of Home.

One strange theory as to why bagels have holes .
There are quite a few explanations out there for the hole in the middle of a bagel, one of those foods that you absolutely need to try when in New York City. Some of them are more viable than others, and a couple theories are downright wild. The 101 Most Iconic Restaurant Dishes in America One less-wild theory is that the hole is there in order to make transporting and selling them easier. In the past, vendors threaded the circular breads onto dowels to hawk them on street corners. In fact, according to The New York Times, even up until the ’70s, most bagels were still distributed to American delis and supermarkets on rope or string.

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