PUMPKIN PIE MADE FROM SCRATCH RECIPES

NO BAKE PUMPKIN PIE I RECIPE | ALLRECIPES

No Bake Pumpkin Pie I Recipe | Allrecipes image

This is a delicious no bake pie with a graham cracker crust.

Provided by Cathy

Yield 1 pie

Number Of Ingredients 9

Ingredients

1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 (15 ounce) can pumpkin puree

Steps:

In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

Nutrition Facts : Calories 345.9 calories, CarbohydrateContent 50.9 g, CholesterolContent 63.2 mg, FatContent 13.2 g, FiberContent 2.2 g, ProteinContent 8.1 g, SaturatedFatContent 4.8 g, SodiumContent 525.8 mg, SugarContent 40 g

EASY PUMPKIN PUREE FROM SCRATCH - INSPIRED TASTE

Easy Pumpkin Puree from Scratch - Inspired Taste image

Skip the can and make your own pumpkin puree at home. It’s easy, smells incredible and works perfectly in your favorite pumpkin recipes. Look for baking pumpkins often labeled “sugar pumpkins” or “pie pumpkins”. There’s lots of variety so if you are buying directly from the farmers at farmer’s markets, ask them which pumpkin works best for your needs. This method works with most winter squashes — think butternut, acorn or interesting varieties like honeynut.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield Makes 5 to 6 cups pumpkin puree

Number Of Ingredients 2

Ingredients

1 small baking pumpkin, 4 to 6 pounds
Fine sea salt, optional

Steps:

Heat the oven to 400 degrees F and line a baking sheet with parchment paper.
Rinse and pat dry the pumpkin. Cut the squash from stem to end, but don’t try to cut through the stem (it’s too tough). When you’ve cut through the pumpkin, just pull each half apart. We do this in two parts. Cut one side from the stem down to the bottom of the pumpkin. Remove the knife, rotate the pumpkin to the opposite side then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem.
Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt then place cut-side-down onto the baking sheet. Bake until the pumpkin can easily be pierced with a knife in several places and the flesh is pulling away from the skin, 45 to 60 minutes.
Cool until you can safely handle the halves then scoop out the soft flesh into a food processor — depending on how large the pumpkin is, you may need to do this in two batches. Process until very smooth, 3 to 5 minutes.

Nutrition Facts : ServingSize 1 cup, Calories 49, ProteinContent 2 g, CarbohydrateContent 12 g, FiberContent 3 g, SugarContent 2 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 mg

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