Pumpkin Pie Filling Recipe

Pumpkin Pie Filling Recipe 

 Pumpkin Pie Filling Ingredients 

 * 2 fresh pumpkin 

 * 1/2 cup butter 

 * 1 cup brown sugar 

 * fresh ground nutmeg 

 * fresh ground cinnamon 

 * kosher salt 

 Pumpkin Pie Filling INSTRUCTIONS

 1.Cut the tops off of the pumpkins in a circle, just like you would for making a jack-o-lantern. 

 2.Quarter the pumpkins from the top down and scoop out the seeds and tendrils. (Keep seeds for pepitas if you like.). 

 3.Place the pumpkin shells meat-side up on a large cookie sheet or other sided baking dish. 

 4.Smear the inner surfaces of the pumpkins with the butter. 

 5.Sprinkle the brown sugar and spices, including a small bit of salt, over the shells. 

 6.Bake in a pre-heated oven at 375 degrees for 30 minutes or until you can easily stab through the flesh with a fork. 

 7. Let stand to cool. 

 8. Gently cut away the outer skin. . 

 9.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. The pumpkin pie filling recipe is ready to serve.... pumpkin-pie-filling-recipe_05

Pumpkin Pie Filling Recipe Video:

Brown Family's Favorite Pumpkin Pie

Brown Family's Favorite Pumpkin Pie


Ingredients

• 1 (15 ounce) can pumpkin puree 
• 1 (14 ounce) can sweetened condensed milk 
• 2 egg yolks 
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon ground ginger 
• 1/2 teaspoon ground nutmeg 
• 1/2 teaspoon salt 
• 2 egg whites 
• 1 (9 inch) unbaked pie shell 
• 2 tablespoons all-purpose flour 
• 1/4 cup packed brown sugar 
• 1 teaspoon ground cinnamon 
• 2 tablespoons butter, chilled 
• 1 cup chopped walnuts

Directions

Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set. Enjoy !

Old Fashioned Pumpkin Pie

Old Fashioned Pumpkin Pie

INGREDIENTS

• 2 eggs plus the yolk of a third egg
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon of lemon zest
• 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée (can also use puréed cooked butternut squash)
• 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
• 1 good crust (see pâte brisée recipe or our no-fail flaky pie crust recipe)

Instruction
1 Preheat your oven to 425°F.
2 Beat eggs, mix in sugars, salt, spices, lemon zest: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
3 Add pumpkin and cream: Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
4 Pour into pie shell and bake: Pour the filling into an uncooked pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)
5 Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
Serve with whipped cream. Enjoy !

Maple Walnut Pumpkin Pie

Maple Walnut Pumpkin Pie

Ingredients

* 1 (15 ounce) can pumpkin
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
* 2 eggs
* 1 teaspoon maple flavoring
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon ginger
* 1/4 teaspoon nutmeg

* Walnut Topping:
* 1 (9 inch) Graham cracker pie crust or unbaked pie shell
* 1/3 cup firmly packed brown sugar
* 1/3 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 3 tablespoons butter
* 1/2 cup chopped walnuts

Directions

1. Preheat oven to 425 degrees F.
2. In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell.
3. Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes.
4. In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.
5. Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator. Enjoy !

Cake mix and Pumpkin Pie Filling Recipe

Cake mix and Pumpkin Pie Filling Recipe
A nice pumpkin pie filling recipe to try !

INGREDIENTS
Pumpkin Pie squares
Crust: 1 package of yellow cake mix (reserve 1 cup)

• 1/2 cup margarine
• 1 egg, beaten
• Combine crust ingredients and pat into a greased 9x13 baking pan, set aside

Filling: 3 cups or 1 can pumpkin pie mix**

• 2/3 canned milk
• 2 eggs, beaten
• Combine pumpkin filling ingredients until smooth pour over cake mixture.

Topping: 1 cup reserved cake mix

• 1/4 cuup sugar
• 1 teaspoon cinnamon
• 1/4 cup margarine
• Mix until crumbly. Sprinkle over top of pumpkin mixture

INSTRUCTIONS
First of all bake at 350 degrees 45 to 50 minutesor until a knife inserted comes out clean.
And then top with whipped cream. If you use fresh or canned pumpkin be sure to season it like you would for pumpkin pie.The pumpkin pie filling recipe with cake mix is ready !...Enjoy it !
Tru this Cooking Recipe Book! pumpkin-pie-filling-recipe

Mincemeat/Pumpkin Chiffon Pie Recipe

Mincemeat Pumpkin Chiffon Pie Recipe
A nice pumpkin pie filling recipe to try !

Pumpkin Pie Filling Recipe Ingredients :

* 1 cup solid pack pumpkin puree
* 1/2 cup packed brown sugar
* 3/4 teaspoon ground cinnamon
* 3/4 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 3 eggs
* 1/2 cup heavy whipping cream
* 1 cup prepared mincemeat pie filling
* 1 (9 inch) pie shell

Pumpkin Pie Filling Recipe Instructions :

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine the pumpkin, brown sugar, cinnamon, nutmeg, and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell.
3. Bake at 425 degrees F (220 degrees C) for 35 minutes or until the filling is set. Cool slightly on a wire rack and the pumpkin pie filling recipe of chiffon is ready to serve warm...enjoy the pie !
pumpkin-pie-filling-recipe-2.

Sugarless Pumpkin Pie Filling Recipe

Sugarless Pumpkin Pie Filling Recipe
A nice pumpkin pie filling recipe to try !

Pumpkin Pie Filling Recipe INGREDIENTS :

• 1 c. thawed frozen apple juice concentrate (sugarless),
• 1 3/4 cups pumpkin(not pumpkin pie filling),
• 3 tbsp. butter or margarine, melted and cooled slightly;
• 3 eggs, lightly beaten,
• 1/2 c. evaporated milk,
• 1 tsp. cinnamon,
• 1/2 tsp. ginger,
• 1/4 tsp. nutmeg,
• 1/8 tsp. ground cloves.

Pumpkin Pie Filling Recipe INSTRUCTIONS
Pour apple juice concentrate into a medium size saucepan. Bring to boil. Reduce heat and simmer for 7 minutes. Cool.
Combine pumpkin, concentrate, butter or margarine, eggs, milk, and spices. Whisk mixture until completely smooth. Pour into pastry crust.
Place pie in preheated 350 degree oven and bake 40 minutes or until pumpkin pie is set in center. Cool pie and refrigerate. Bring out of refrigerator one hour before serving. The pumpkin pie filling recipe is ready...enjoy !
pumpkin-pie-filling-recipe