PUMPKIN PIE FILLING 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

PUMPKIN PIE RECIPE - BBC GOOD FOOD

Pumpkin pie recipe - BBC Good Food image

Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.

Provided by Good Food team

Categories Dessert

Total Time 2 hours 10 minutes

Prep Time 40 minutes

Yield 8

Number Of Ingredients 11

Ingredients

750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
175ml milk
1 tbsp icing sugar

Steps:

Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

Nutrition Facts : Calories 357 calories, FatContent 18 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.65 milligram of sodium

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