4 Pumpkin-Pie Mistakes Everyone Makes
Or maybe you've just wondered if you really should use the canned stuff. Plus, three more helpful tricks for making a dessert that wins Thanksgiving.
Photo: Andrew Scrivani
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Taking "from Scratch" a Step Too Far
While the canned versus homemade cranberry-sauce debate continues, there's no question canned pumpkin wins over fresh. Pie guru Kate McDermott, author of the new book, Art of the Pie
, once tried growing and using her own pumpkins, and the results were disappointing: stringy and watery. She prefers store-bought pumpkin purée, which is consistently moist and creamy (products from the brand Libby's are made from their own variety of pumpkin); plus, the quality in every can is exactly the same. Here's her go-to recipe