It's that time of the year when pumpkin pie finally starts making an appearance. When shopping for the ingredients for pumpkin pie may run into a bit of a pickle trying to decide between using pumpkin puree and pumpkin pie filling. Not sure which one to select? What's the difference?
Fine Dining Lovers helps you navigate this autumn conundrum.
Canned pumpkin puree contains 100% pumpkin without any additional spices or flavours. It is ideal for savoury recipes such as soups or risottos but also muffins, cookies, and pies.
On the other hand, pumpkin pie filling features pureed pumpkin flavoured with the spices traditionally found in pumpkin pie: cloves, cinnamon, allspice and/or nutmeg. Choose a can of this stuff when baking desserts.
In the end, if you want to control the flavours and spices in your recipes opt for pumpkin puree. If you'd like to make pumpkin pie but don't have all the spices on hand, then go for the pumpkin pie filling.
Plus: Learn How To Make Your Own Pumpkin Pie Spice
Pumpkins have an impressive nutrient profile that matches their eye-catching colour. Packed with vitamins and minerals, such as potassium, copper and manganese, they are also relatively low in calories and high in beta-carotene, a carotenoid that your body converts to Vitamin A. Not only that, but pumpkin seeds are also high in nutrients, so make sure you don’t throw them away. Use them in baking, toast them and sprinkle them over salads, or enjoy them roasted as a tasty snack.
Pumpkin pie doesn’t have to be just for Thanksgiving or as a flavouring in your festive spiced latte. Find out all about the history of this sweet treat here, as well as some alternative recipes such as caramelised honey pumpkin pie. For something more exotic, bibingka is a baked rice cake from the Philippines often eaten for breakfast. Its sweet autumnal flavour comes from pumpkin, coconut and sugar and it’s particularly easy to make. Finally, pumpkin and sage are a classic flavour combination in Italian cuisine and the perfect ingredients for an autumnal risotto with plenty of salty parmesan cheese.
