PUMPKIN TRUFFLES RECIPE EASY RECIPES

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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

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

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

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.

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