CANNED PUMPKIN PIE FILLING INGREDIENTS RECIPES

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PUMPKIN PIE RECIPE - BETTYCROCKER.COM



Pumpkin Pie Recipe - BettyCrocker.com image

When it comes to Thanksgiving, our eyes go right to the dessert table, searching for homemade Pumpkin Pie. With a flaky crust, smooth pumpkin filling and sweetened whipped cream, what's not to love about Pumpkin Pie? This is the best Pumpkin Pie recipe we've ever made, thanks to its incredible flavor profile and simple instructions. If there are leftovers–which are usually hard to come by–we'll even have Pumpkin Pie for breakfast!

Provided by Betty Crocker Kitchens

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 14

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3/4 cup whipping cream
2 tablespoons sugar

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 , CarbohydrateContent 37 g, CholesterolContent 5 mg, FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 170 mg

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18 DELICIOUS WAYS TO USE CANNED PUMPKIN - THE SPRUC…
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EASY CHERRY COBBLER WITH CANNED PIE FILLING | EASY SIDE …
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HOME - CRAZY FOR CRUST
Recipes. Homemade Apple Pie Filling. Homemade Apple Pie Filling – this easy recipe takes just a few minutes and tastes so much better than canned pie filling! Keep it in your freezer for when you want pie filling ASAP! You never need to buy the can of pie filling …
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CANNED PUMPKIN PIE RECIPES | ALLRECIPES
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5 EASY RECIPES WITH CAKE MIX AND CANNED PUMPKIN - RECIPE ...
Sep 05, 2020 · If you have been following me on Instagram lately, I have been posting recipes you can make with a box of cake mix (15.25oz) and 1 150z can of pumpkin. People loved it! This recipe is simple and only requires 2 ingredients. All the other ingredients listed in the recipes below are OPTIONAL which can fool a lot of people into thinking that this recipe is more than 2 ingredients.
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THE GREAT PUMPKIN PIE RECIPE - SALLY'S BAKING ADDICTION
Oct 26, 2014 · This is your call, you can use either fresh or canned pumpkin. Other Ingredients in Pumpkin Pie. Eggs. Eggs set up the pumpkin pie filling. They give the filling its rich, luxurious texture. Heavy cream. Heavy cream makes pumpkin pie luxurious and silky smooth. It’s thick, creamy, and absolutely heavenly in this pumpkin pie …
From sallysbakingaddiction.com
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