CAN YOU FREEZE STORE BOUGHT PUMPKIN PIE RECIPES

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NO FAIL HOMEMADE PUMPKIN PIE - INSPIRED TASTE



No Fail Homemade Pumpkin Pie - Inspired Taste image

This is a classic, unfussy pumpkin pie recipe. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The spices are not overpowering, here. If you like your pie spicy, increase the cinnamon and ginger a little. (We’d stay away from increasing the cloves, a 1/4-teaspoon should suffice).

Provided by Adam and Joanne Gallagher

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield Makes 1 (9-inch) pie

Number Of Ingredients 10

Chilled pie dough for one single-crust 9-inch pie, see our pie crust recipe
3 large eggs 1/2 cup (100 grams) granulated sugar
1/3 cup (65 grams) light brown sugar
1 (15-ounce) can pure pumpkin puree or 2 cups (440 grams) fresh pumpkin puree, see our homemade pumpkin puree recipe
3/4 cup (175 ml) heavy whipping cream
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt

Steps:

  • Roll out the dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
  • Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling.
  • Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended.
  • Heat oven to 425 degrees F.
  • Place the pie on a baking sheet. Pour pumpkin filling into the pie shell.
  • Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
  • Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.

Nutrition Facts : ServingSize 1 slice (1/8th of pie), Calories 365, ProteinContent 6 g, CarbohydrateContent 38 g, FiberContent 2 g, SugarContent 21 g, FatContent 22 g, SaturatedFatContent 13 g, CholesterolContent 131 mg

EASY EGGLESS PUMPKIN PIE - MOMMY'S HOME COOKING



Easy Eggless Pumpkin Pie - Mommy's Home Cooking image

This Easy Eggless Pumpkin Pie is rich, smooth and spiced! Seriously amazing. It's super easy to make, too! Definitely a MUST-MAKE for the holidays.

Provided by Oriana Romero

Categories     Dessert

Total Time 195 minutes

Prep Time 10 minutes

Cook Time 65 minutes

Yield 8

Number Of Ingredients 7

1 unbaked pie crust ((homemade or store-bought))
3/4 cup ( 150 g) granulated sugar
2 teaspoons pumpkin pie spice
3 tablespoons (30 g) tapioca flour ((see notes))
15 oz (425 g) 100% Pure Pumpkin
12 oz (354 ml) Evaporated Milk
Whipped cream ((optional))

Steps:

  • Crust:
  • Par-Bake Pie Crust (optional):
  • Eggless Pumpkin Filling:
  • Bake:

Nutrition Facts : Calories 259 kcal, CarbohydrateContent 40 g, ProteinContent 4 g, FatContent 9 g, SaturatedFatContent 3 g, CholesterolContent 12 mg, SodiumContent 136 mg, FiberContent 2 g, SugarContent 24 g, ServingSize 1 serving

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