I think I’ve finally learned my lesson and I’m doing a lot more Thanksgiving meal prep in advance.
Today I processed almost all the pumpkins and I made the pie crust and put it in the fridge. I’m making the pie on Wednesday.
I read a long thread about how it isn’t worth it to make your own pie filling.
One of the steps they talk about is cooking the pumpkin down. I have never done that. I slow roast the pumpkin then scrape it out of the rind and put it in a strainer lined with cheesecloth and let the extra juice drip out. It’s been so long since I’ve had canned filling, I’m not sure if this tastes better. But it’s bright orange so I like to think so.
Keep an eye out. I’m doing a .99 cent promotion on Heartbeat Braves the last week of November.