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No more cans! Make Bittman's pumpkin pie from scratch

Fall is pumpkin pie season, but next time you're reaching for the can of puree, consider making it the Mark Bittman way — from scratch. Here, the cookbook author shows you how to make a traditional pumpkin pie with fresh squash and a graham cracker crust. In the mood for something a little less sweet? Also try his recipe for caramelized, roasted squash.
/ Source: TODAY recipes

Fall is pumpkin pie season, but next time you're reaching for the can of puree, consider making it the Mark Bittman way — from scratch. Here, the cookbook author shows you how to make a traditional pumpkin pie with fresh squash and a graham cracker crust. In the mood for something a little less sweet? Also try his recipe for caramelized, roasted squash.

Pumpkin pie

Mark Bittman, "How to Cook Everything: The Basics"

Roasted squash

Mark Bittman, "How to Cook Everything: The Basics"