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bobcatmoranHa! I am a genius! I figured out a way to make Cook's Illustrated's super-delicious pumpkin pie that still results in a silky-smooth filling but doesn't require the horrible, horrible step of forcing the entire piping-hot filling through a strainer. The secret: a food processor. Give the pumpkin-yam-spice mixture a whirl for a minute or so before cooking it and voilá! Sooo much easier.
Oddly enough, I got the idea from CI's earlier version of pumpkin pie, which suggests doing just this. Why on earth they opted for the laborious sieve over the food processor this time around is beyond me.
You can find the recipe here, should you care to make it. It's more complex than the recipie on the Libby's can of pumpkin, but it's also the tastiest pumpkin pie in the whole world, even when you cheat like I do and use a premade crust.
Oddly enough, I got the idea from CI's earlier version of pumpkin pie, which suggests doing just this. Why on earth they opted for the laborious sieve over the food processor this time around is beyond me.
You can find the recipe here, should you care to make it. It's more complex than the recipie on the Libby's can of pumpkin, but it's also the tastiest pumpkin pie in the whole world, even when you cheat like I do and use a premade crust.
