Convert Pumpkin Puree To Pumpkin Pie Filling

Convert Pumpkin Puree To Pumpkin Pie Filling

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Pumpkin Pie Recipe from fresh PumpkinHomemade Food Junkie
Pumpkin Pie Recipe from fresh PumpkinHomemade Food Junkie from www.homemadefoodjunkie.com

Introduction

Are you tired of buying canned pumpkin pie filling? Or maybe you have some leftover pumpkin puree that you don’t know what to do with? Look no further! In this article, we will show you how to convert pumpkin puree to pumpkin pie filling. Not only is it easy to make, but it also tastes delicious and is a great way to use up any leftover pumpkin puree you may have.

Ingredients

– 1 1/2 cups of pumpkin puree – 1 can of sweetened condensed milk – 2 eggs – 1 teaspoon of cinnamon – 1/2 teaspoon of ginger – 1/2 teaspoon of nutmeg – 1/2 teaspoon of salt

Instructions

1. Preheat your oven to 425°F (220°C). 2. In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Mix well until all ingredients are thoroughly combined. 3. Pour the mixture into a 9-inch pie dish and smooth out the top with a spatula. 4. Bake for 15 minutes. 5. Reduce the oven temperature to 350°F (175°C) and bake for an additional 45 minutes, or until a toothpick inserted in the center of the pie comes out clean. 6. Let the pie cool on a wire rack for at least 2 hours before serving. Enjoy!

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Nutritional Information

– Calories: 320 – Fat: 12g – Carbohydrates: 46g – Protein: 9g

Cooking Time

1 hour

Equipment

– Large mixing bowl – 9-inch pie dish – Spatula – Oven

Serving Suggestions

Serve with whipped cream or vanilla ice cream for an extra treat.

Variations

– Add 1/2 cup of brown sugar for a sweeter pie. – Substitute the cinnamon, ginger, and nutmeg with 2 teaspoons of pumpkin pie spice. – Use graham cracker crust instead of traditional pie crust for a twist on classic pumpkin pie.

Substitutions

– Use evaporated milk instead of sweetened condensed milk. – Use 1/2 teaspoon of allspice instead of cinnamon, ginger, and nutmeg.

Storage

Store leftover pie in the refrigerator for up to 4 days.

Tips

– Make sure to let the pie cool completely before slicing to avoid a runny filling. – Use a pie crust shield or aluminum foil to prevent the edges of the crust from burning.

Notes

– This recipe makes one 9-inch pie. – You can use homemade pumpkin puree or canned pumpkin puree for this recipe.

Frequently Asked Questions

Q: Can I freeze leftover pumpkin pie filling? A: Yes, you can freeze leftover pumpkin pie filling for up to 2 months. Thaw in the refrigerator before using. Q: Can I use this filling for mini pies? A: Yes, this filling can be used for mini pies. Adjust the cooking time accordingly.

Conclusion

In conclusion, converting pumpkin puree to pumpkin pie filling is easy and delicious. With just a few ingredients and some simple instructions, you can make a homemade pie that will impress all of your friends and family. So what are you waiting for? Give this recipe a try today and let us know how it turned out!

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