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
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Mamaahlo Frans
[email protected]I'm not a baker, but I was able to make this recipe with no problems. It's really easy to follow.
Menlike Dagnaw
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The filling is so delicious and flavorful.
Raylin Schiavone
[email protected]I added a teaspoon of cinnamon and a pinch of nutmeg to the filling and it turned out amazing.
Sharif ullah Mia khil
[email protected]I love that this recipe uses fresh pumpkin. It gives the filling a more浓郁flavor.
Shahid Mshahid
[email protected]This is my go-to pumpkin pie filling recipe. It's always a hit with my family and friends.
Badar Usman
[email protected]I followed the recipe exactly and my pie filling turned out perfectly. It was the perfect consistency and flavor.
Fida Tanoli
[email protected]This recipe is a keeper! I'll definitely be making it again.
Fastest Blue Furry Alive
[email protected]I'm not a huge fan of pumpkin pie, but I really enjoyed this filling. It was light and fluffy, and not too sweet.
Xy4neX
[email protected]I made this pie filling for my husband's birthday and he loved it. He said it was the best pumpkin pie he's ever had.
Mdsohanur Rahman
[email protected]This recipe was a hit at my Thanksgiving dinner. Everyone loved the pie and asked for the recipe.
Syed Touqeer Haider Zaidi
[email protected]I've tried many pumpkin pie filling recipes, but this one is by far the best. It's so easy to make and always turns out perfect.
Karen Contreras
[email protected]This pumpkin pie filling was absolutely delicious! It had the perfect balance of sweetness and spice, and the texture was smooth and creamy.