I've made two from scratch pumpkin pies, same recipe for the pie, different recipes for the puree, the first was amazing the second was watery and flavorless.
Trying to find the first recipe (some blog from 5 years back) to no avail. I swear it roasted skin side down with a light coat of olive oil, but I can't seem to find any recipes like this. The general consensus seems to be skin side up, with a bit of water, and then various methods for reducing water.
I'd like to try skin side up with coconut oil but I'm hesitant to try things that don't have at least second hand experience.
So for those who make puree, would coconut oil spoil the flavor? Would I be drying out my pumpkin?