You can make pumpkin pie anytime, but it’s essential at Thanksgiving, where a thick and creamy slice — preferably buried under a mound of whipped cream — is the classic followup to the meal.
Most recipes call for canned pumpkin, which is perfectly fine. But for something fresher, brighter and more complex tasting, consider using a butternut squash instead. Not only is butternut squash flesh sweeter and silkier than pumpkin, it’s relatively easy to roast and purée. Our recipe will show you exactly what to do. And if you need any help with the crust, our pie guide is here for you.
For more read the full ofarticle at The Nytimes.
