brewchick3
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- Jan 17, 2012
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Have a pumpkin ale recipe that calls for 5 lbs of fresh pumpkin. It's still August and I can't find a pumpkin. Can I use canned?
Plus one for canned pumpkin. I cook a lot, and usually am a big proponent of fresh ingredients, but pumpkin is one thing that I will always use canned with confidence that it won't make that big a difference if any. Except for the fact that you will save yourself from the PITA of working with fresh pumpkin. Only difference might be in missing out on any maillard flavors from the oven roasting?
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