Serious Eats: Talk
Homemade Pumpkin Pie
I know if I search hard and long enough I'll find my answer, but I don't have the time, so I'm hoping you can all help save me from my lack of planning.
I'm making a pumpkin pie from scratch for the first time ever. I've already made my puree. I bought a kabocha and roasted it and pureed in the food processor. I was going to strain through a chinois, but it's really thick and I think that will take forever, and it already seems pretty smooth from the processor.
The question is, how do I choose a good pie recipe for using this puree? I've made the Cook's Illustrated before, but I would rather stay with all pumpkin this year since I went to the trouble of pureeing my own. I am also worried about adjusting for moisture, although, my puree does seem as thick as canned to me.
I'm open to any help/suggestions for turning this puree into deliciousness. I probably have about 4-5 cups so I may be able to expand beyond just pie.