PUMPKIN PIE FILLING RECIPE
Steps:
- Mix all ingredients together in a bowl with an electric mixer. Pour into a pie crust.
- Bake at 425 degrees for 15 minutes
- Reduce heat to 325 and cook for another 35-40 minutes, or until knife inserted in the center comes out clean.
Nutrition Facts : ServingSize 1 serving, Calories 76 kcal, Carbohydrate 15 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 41 mg, Sodium 161 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 2 g
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
PUMPKIN PIE FILLING
I am often astounded at how few people know how to make pumpkin pie filling from scratch. In my opinion, it makes all the difference in the world when you're looking to make a truly spectacular pie for Thanksgiving or any autumnal dinner. Remember: A pumpkin is a squash, and the meat can be prepared in the same way any other large squash can. When shopping for your pumpkin, the standard "Veggie Rule" applies: Smaller specimens tend to pack a lot more flavor, and the heavier pumpkin will be denser. Little pie pumpkins are available in the fall, should weight about a pound and a half to two pounds a piece, and are the ones that you'll need for this recipe. You can use the big ones, but they just don't pack the same punch. Also, just as a tip, keep some exam gloves handy for easy clean-up after de-seeding your pumpkins.
Provided by Lilith70
Categories Dessert
Time 55m
Yield 32 ounces, dep. on pumpkin
Number Of Ingredients 6
Steps:
- Cut the tops off of the pumpkins in a circle, just like you would for making a jack-o-lantern.
- Quarter the pumpkins from the top down and scoop out the seeds and tendrils. (Keep seeds for pepitas if you like.).
- Place the pumpkin shells meat-side up on a large cookie sheet or other sided baking dish.
- Smear the inner surfaces of the pumpkins with the butter.
- Sprinkle the brown sugar and spices, including a small bit of salt, over the shells.
- Bake in a pre-heated oven at 375 degrees for 30 minutes or until you can easily stab through the flesh with a fork.
- Let stand to cool.
- Gently cut away the outer skin. (This is great for compost!).
- Puree, mash, or process the meat to the desired consistency for the recipe you're preparing - very smooth for a mousse, less so for a standard pie.
Nutrition Facts : Calories 51.4, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 23.1, Carbohydrate 6.7, Sugar 6.6
FROM SCRATCH PUMPKIN PIE
Nancy Fuller's pumpkin pie from scratch from Food Network doesn't call for canned pumpkin, but rather a roasted sugar pumpkin.
Provided by Nancy Fuller
Categories dessert
Time 3h35m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the pumpkin: Preheat the oven to 375 degrees F.
- Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
- For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
- Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
- Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
- For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
- Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
PUMPKIN PIE
For many of us, homemade pumpkin pie is the classic dish that says "Thanksgiving," pure and simple. And speaking of simple, this easy pumpkin pie recipe offers a foolproof way to handle the dough for the crust. Put away the rolling pin - this easy pat-in crust makes prep a breeze!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
- In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
- To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
- Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
- In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.
Nutrition Facts : Calories 185, Carbohydrate 37 g, Cholesterol 5 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg
SPICED PUMPKIN PIE
What would Thanksgiving be without a traditional pumpkin pie like this? The smooth and creamy filling features a wonderful blend of spices. -Pat Marken, Hansville, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell. , Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.
Nutrition Facts :
TRADITIONAL PUMPKIN PIE
Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie-otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 pies (8 servings each).
Number Of Ingredients 15
Steps:
- Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges. , For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts. , Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers., If desired, use additional pie dough to make decorations. , For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes. , For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes. , For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes., Arrange baked pumpkins, vines and leaves on surface of chilled pie.
Nutrition Facts : Calories 321 calories, Fat 12g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 326mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
More about "pumpkin pie filling recipes"
THE BEST PUMPKIN PIE RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 6Difficulty Easy
HOMEMADE PUMPKIN PIE - SIMPLY RECIPES
From simplyrecipes.com
PERFECT PUMPKIN PIE - ONCE UPON A CHEF
From onceuponachef.com
5 EASY DESSERTS THAT START WITH PUMPKIN PIE FILLING | KITCHN
From thekitchn.com
HOMEMADE PUMPKIN PIE FILLING RECIPE {WORTH THE EFFORT}
From unsophisticook.com
WHAT TO DO WITH LEFTOVER PUMPKIN PIE FILLING: 20 EASY …
From myrecipes.com
22 WAYS TO USE UP PUMPKIN PIE FILLING | EVERYDAY FAMILY …
From everydayfamilycooking.com
CANNED PUMPKIN PIE RECIPES | ALLRECIPES
From allrecipes.com
16 DELICIOUS RECIPES YOU CAN MAKE WITH A CAN OF …
From hgtv.com
THE PERFECT PUMPKIN PIE RECIPE | BY SUGAR AND SOUL
From sugarandsoul.co
10 BEST PUMPKIN PIE FILLING MUFFINS RECIPES | YUMMLY
From yummly.com
PUMPKIN PIE | RECIPETIN EATS
From recipetineats.com
PUMPKIN PIE BARS RECIPE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
EASIEST-EVER PUMPKIN PIE RECIPE - PILLSBURY.COM
From pillsbury.com
THE GREAT PUMPKIN PIE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
NO FAIL HOMEMADE PUMPKIN PIE - INSPIRED TASTE
From inspiredtaste.net
10 BEST DESSERT WITH PUMPKIN PIE FILLING RECIPES | YUMMLY
From yummly.com
GRANDMA'S FAMOUS PUMPKIN PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PUMPKIN PIE RECIPE (FROM SCRATCH) - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
BEST PUMPKIN PIE RECIPE FROM SCRATCH - JOYFOODSUNSHINE
From joyfoodsunshine.com
HOMEMADE PUMPKIN PIE RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
BEST PUMPKIN PIE RECIPE - THERESCIPES.INFO
From therecipes.info
BEST PUMPKIN PIE FILLING RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY PUMPKIN PIE FILLING RECIPE FROM SCRATCH - RECIPEMAGIK
From recipemagik.com
EASY PUMPKIN PIE - E.D.SMITH®
From edsmith.com
CLASSIC PUMPKIN PIE RECIPE - SERIOUS EATS
From seriouseats.com
CLASSIC PUMPKIN PIE - JO COOKS
From jocooks.com
LIBBY'S® FAMOUS PUMPKIN PIE - BAKING AND SAVORY RECIPES
From verybestbaking.com
EASY PUMPKIN PIE RECIPE WITH CANNED PUMPKIN MIX
From loavesanddishes.net
E.D.SMITH® PUMPKIN PIE FILLING
From edsmith.com
WHAT TO DO WITH LEFTOVER PUMPKIN PIE FILLING: 9 AMAZING RECIPES
From whattomaketoeat.com
BEST ANNA OLSON'S PUMPKIN PIE RECIPES | BAKE WITH ANNA OLSON
From foodnetwork.ca
5 TASTY WAYS TO USE LEFTOVER PUMPKIN PIE FILLING
From bakingkneads.com
HOW TO MAKE AND FREEZE PUMPKIN PIE FILLING - THE FRUGAL FARM WIFE
From frugalfarmwife.com
PUMPKIN PIE | KING ARTHUR BAKING
From kingarthurbaking.com
PUMPKIN PIE WITH OAT MILK - THE TASTE OF KOSHER
From thetasteofkosher.com
WHAT TO DO WITH LEFTOVER PUMPKIN PIE FILLING (20 BEST RECIPES)
From insanelygoodrecipes.com
HOW TO MAKE PUMPKIN PIE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
EASY PUMPKIN PIE FILLING - FOOD MEANDERINGS
From foodmeanderings.com
CLASSIC PUMPKIN PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
WHAT TO DO WITH LEFTOVER PUMPKIN PIE FILLING - SOUTHERN LIVING
From southernliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #pies-and-tarts #desserts #condiments-etc #vegetables #easy #fall #holiday-event #thanksgiving #seasonal #oamc-freezer-make-ahead #cooking-mixes #squash #number-of-servings
You'll also love