Pumpkin pie makers often claim credentials for being made out of scratch, but an article contradicts the claim by pointing out that canned pumpkin puree is better than fresh pumpkin. The latter claim is that the texture and consistency of canned pumpkin purees cater better to baking needs. Doubtless, of the fact that canned pumpkin saves time while making pies, yet the fact that fresh pumpkin from the local market relegates the flavor of the canned versions.
With the appearance of kitchen gadgets in the market, the efforts of cutting, steaming and pulverizing pumpkin, should not be a major toll on chefs. At the outset of food contamination and the infiltrating trend of local, fresh and organic vegetables, preferring canned pumpkin to fresh pumpkin seems a rare possibility by home cooks and gourmet chefs, with the exception of the kind of pumpkin available for pie.
Facts provide that chefs peel the pumpkin, steam, season and puree it, for all their pies and when recipes demand more than that, the former technique should not be a botheration for as prized as a pie.
