Best 5 Pumpkin Pie Filling For Mexico Recipes
When the fall season comes around, it's time to indulge in the deliciousness of pumpkin pie. Whether you're craving a classic pumpkin pie filling with its creamy texture and rich flavors, or a unique twist on the traditional recipe, there's a recipe out there that's perfect for you. From classic fillings made with fresh pumpkin puree to no-bake options that are quick and easy to prepare, explore the world of pumpkin pie fillings and uncover the perfect recipe to satisfy your taste buds.
Let's cook with our recipes!
PUMPKIN PIE FILLING RECIPE
Steps:
- Mix all ingredients together in a bowl with an electric mixer. Pour into a pie crust.
- Bake at 425 degrees for 15 minutes
- Reduce heat to 325 and cook for another 35-40 minutes, or until knife inserted in the center comes out clean.
Nutrition Facts : ServingSize 1 serving, Calories 76 kcal, Carbohydrate 15 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 41 mg, Sodium 161 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 2 g
PUMPKIN PIE FILLING
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.
Provided by Lilith70
Categories Dessert
Time 55m
Yield 32 ounces, dep. on pumpkin
Number Of Ingredients 6
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, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 23.1, Carbohydrate 6.7, Sugar 6.6
MEXICAN PUMPKIN EMPANADAS
My take on a traditional pumpkin empanada! Adjust all spices to your taste.
Provided by Esther Loveall Saunders
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling.
- Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across; spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.
- Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.
Nutrition Facts : Calories 384.2 calories, Carbohydrate 52.3 g, Cholesterol 46.5 mg, Fat 18.6 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 4.8 g, Sodium 709.8 mg, Sugar 26 g
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
"PUMPKIN PIE" FILLING FOR MEXICO
I live in Chapala, Jalisco, Mexico and canned pumpkin is rather expensive as it is imported. I have worked out what I believe to be a rather good substitute. I usually for go the crust and bake it as a custard of sorts. Where do I get the brown sugar cooked camotes??? From the guy with the wheelbarrow on the plaza in Chapala or sometimes in the arcade there is a lady selling them. You will notice there is no sugar added..... that's how sweet these camotes are.
Provided by davinandkennard
Categories Pie
Time 1h10m
Yield 3 pies
Number Of Ingredients 13
Steps:
- Using an egg beater or food processor pure the camotes and their syrup until smooth. Beat in the Mexican Crema, milk, eggs, and spices. Taste and adjust seasonings.
- If making pies with will make a minimum of 3 deep dish pies. Bake as you normally would for a pumpkin pie.
- If without a crust bake at 350 degrees for 60 minutes or until a knife inserted in the center comes out clean.
- Whip the remaining half liter of Crema with vanilla, powdered sugar, and rum until thickened.
Nutrition Facts : Calories 772, Fat 19.9, SaturatedFat 8.3, Cholesterol 518.8, Sodium 795, Carbohydrate 109.7, Fiber 14.6, Sugar 37.5, Protein 29.3
Tips
- For a creamier filling, use whole milk or heavy cream instead of evaporated milk.
- To make the filling more flavorful, add a teaspoon of vanilla extract, cinnamon, or nutmeg.
- If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon each of cinnamon, ginger, nutmeg, and cloves.
- Be sure to chill the filling for at least 4 hours before serving, or overnight for best results.
- When baking the pie, place it on a baking sheet to catch any drips.
- If you don't have a pie crust, you can use a graham cracker crust or a cookie crust.
Conclusion
Pumpkin pie is a classic fall dessert that is enjoyed by people of all ages. With its creamy, flavorful filling and flaky crust, it's the perfect way to end a special meal. Whether you're making it for a holiday gathering or just for a weeknight treat, these tips will help you make the best pumpkin pie possible.
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