My pumpkin pie is brown, how do you get it orange?

I use fresh pumpkin (sugar pie, this time ones I grew) and I know the variety will just make for a paler pie than Libby's, but what about canned pumpkin pie makes it so orange? Maybe I should switch to butternut? The pumpkin flesh is a nice orange I am wondering if there is something that can preserve the color with cooking like acid and veggies. Using a pretty standard recipe, iirc 15oz pumpkin, 3 eggs, 1/2c sugar, 1/2c brown sugar, cup(?) Of milk

submitted by /u/permalink_save
[link] [comments]

from A place to become a better cook and share your culinary knowledge https://ift.tt/2q0sK2C