FRESH PUMPKIN PIE RECIPE RECIPES

PUMPKIN PIE FILLING RECIPE - FOOD.COM

Pumpkin Pie Filling Recipe - Food.com image

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.

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 32 ounces, dep. on pumpkin

Number Of Ingredients 6

Ingredients

2 fresh pumpkin
1/2 cup butter
1 cup brown sugar
fresh ground nutmeg
fresh ground cinnamon
kosher salt

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, FatContent 2.9, SaturatedFatContent 1.8, CholesterolContent 7.6, SodiumContent 23.1, CarbohydrateContent 6.7, FiberContent 0, SugarContent 6.6, ProteinContent 0

EASY PUMPKIN PIE RECIPE WITH SWEETENED CONDENSED MILK ...

Easy Pumpkin Pie Recipe With Sweetened Condensed Milk ... image

This easy pumpkin pie is simply amazing and is everybody's favorite on Thanksgiving! Super simple recipe that anyone can follow, you'll never want to make pumpkin pie any other way!

Provided by MelanieCooks.com

Categories Dessert

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 7

Ingredients

1 15 ounce can pumpkin puree
1 14 ounce can sweetened condensed milk
2 eggs
2 tsp pumpkin spice
1 tsp ground cinnamon
1/2 teaspoon salt
1 9 inch unbaked pie crust

Steps:

Preheat the oven to 425F.
Put pumpkin puree, sweetened condensed milk, eggs, pumpkin spice, cinnamon and salt in a large bowl and mix until smooth.
Pour the pumpkin batter into the pie crust. Put in the oven on the bottom rack. Bake for 15 minutes.
Reduce oven temperature to 350F and bake for 40 minutes. Turn off the oven and leave the pumpkin pie in the oven for another 5 minutes.
Remove the pumpkin pie in the oven and cool completely. Serve the pumpkin pie at room temperature. If serving the next day, keep the pumpkin pie in the refrigerator, then bring to room temperature for an hour before serving.

More about "fresh pumpkin pie recipe recipes"

PUMPKIN PIE FILLING RECIPE - FOOD.COM

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.
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 51.4 per serving

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.

See details

EASY PUMPKIN PIE RECIPE WITH SWEETENED CONDENSED MILK ...

This easy pumpkin pie is simply amazing and is everybody's favorite on Thanksgiving! Super simple recipe that anyone can follow, you'll never want to make pumpkin pie any other way!
From melaniecooks.com
Total Time 55 minutes
Category Dessert
Cuisine American

Remove the pumpkin pie in the oven and cool completely. Serve the pumpkin pie at room temperature. If serving the next day, keep the pumpkin pie in the refrigerator, then bring to room temperature for an hour before serving.

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PERFECT PUMPKIN PIE RECIPE | ALLRECIPES

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BAKED FRESH CHERRY PIE RECIPE | ALLRECIPES

This recipe is amazing, my husband, a pie lover, said this was the best cherry pie he had ever had. I do recommend that you increase the almond extract to 1/2 tsp and the vanilla extract to 1 tsp. If you are going to take the trouble to pit the cherries then take the time to make the crust as well. I used the Butter Flakey Pie Crust recipe …
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MRS. SIGG'S FRESH PUMPKIN PIE RECIPE | ALLRECIPES

Fresh pumpkin really makes this pie. I agree with other reviewers about adding extra spices, but it is great as-is also. I always use the "BAKERS SECRET PIE CRUST" recipe from this site. It comes out perfect everytime. Another variation is to use the struesel topping from the "Brown Family's Favorite Pumpkin Pie" recipe …
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PUMPKIN PIE RECIPES | ALLRECIPES

This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.
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GRANDMA'S FAMOUS PUMPKIN PIE RECIPE | THE RECIPE CRITIC

11/11/2021 · Day-old pumpkin pie is just as delicious as a fresh-made pumpkin pie! I love the flavors and how rich, bold and creamy this pumpkin pie turns out to be. This pumpkin pie does well fresh, refrigerated, or frozen! You can’t go wrong with this pumpkin pie! Make ahead and freeze: luckily pumpkin pie …
From therecipecritic.com

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PUMPKIN RECIPES | WOOLWORTHS

Discover all the ways to cook with pumpkin. Roasted pumpkin, wedged, sliced, cubed or pureed — this colourful vegetable can be the hero of so many dishes. Think creamy pumpkin soup, risotto, pie and even pumpkin salad. Which recipe …
From woolworths.com.au

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