I want to make a mind-blowing pumpkin pie this year for Thanksgiving. I intend to practice this weekend, and wanted to get some input on this.
My husband's aunt makes pies that the family raves about, but won't share her recipe. I do know that she uses butternut squash, and that apparently gives a much smoother final product. I grew a couple (small) red kuri squashes this year, and intended to use them for pie this year, but I don't have enough to make more than one pie(no practice).
Is there a different type of squash that I should be on the lookout for to ensure the smoothest pumpkin pie?
Also, should I be straining my filling prior to filling the pie?