PUMPKIN PIE FILLING CAN 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 FILLING RECIPE FROM SCRATCH - RECIPEMAGIK

Easy Pumpkin Pie Filling Recipe From Scratch - RecipeMagik image

Nothing compares to a good Pumpkin Pie, especially for this fall season. But, to make the BEST Pumpkin Pie, you gotta make the best Pumpkin Pie filling. Here is how to do that.

Provided by Anjali

Categories Dessert

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1 can (15 oz) canned pumpkin puree
3 large eggs (at room temperature)
1½ cup brown sugar (packed)
1 Tbsp cornstarch
½ tsp kosher salt
½ tsp ground cinnamon
½ tsp ground ginger
⅛ tsp ground cloves
¼ tsp ground nutmeg (i used freshly grated nutmeg)
⅙ tsp freshly ground black pepper
1 cup heavy cream
¼ cup milk

Steps:

Whisk everything except cornstarch in a large mixing bowl until combined. Slowly add in cornstarch and whisk vigorously until completely combined.
Pour this in a warm pre-baked crust and bake.

Nutrition Facts : Calories 394 kcal, CarbohydrateContent 57 g, ProteinContent 4 g, FatContent 17 g, SaturatedFatContent 10 g, TransFatContent 1 g, CholesterolContent 148 mg, SodiumContent 264 mg, FiberContent 1 g, SugarContent 54 g, UnsaturatedFatContent 6 g, ServingSize 1 serving

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