Pumpkin Pie Made With Fresh Pumpkin Puree

Pumpkin Pie Made With Fresh Pumpkin Puree – So we’ve already shared how to make your own pumpkin puree, but this time we’re not just making the puree, we’re turning it into a pie!

You can use this puree for this pumpkin cream cheese pie, this pumpkin soup, this pumpkin pie hot drink, pumpkin ice cream.. you get the idea – any pumpkin recipe!

Pumpkin Pie Made With Fresh Pumpkin Puree

Although it’s a little more time-consuming than simply opening a box, it’s not difficult at all and the results are amazing! Not exactly the color you’re used to out of the box, but man is the flavor amazing… and the texture, it’s creamier IMO.

How To Make Homemade Pumpkin Puree

Then, of course, make the pie crust of your choice – I went with a classic flaky crust for this one, but pate de sucre is really great for this pie too! And of course, top with fresh whipped cream!

Every year my daughter asks to make a pie out of a box versus a pumpkin and it’s so easy to do that I’m happy to oblige. One of the best parts about making your own puree is that you can make a huge batch (I cooked 4 pumpkins today alone) and freeze it to use in any recipe.

I tend to freeze it in 1 c bags with a few 2 c bags. So I have a few choices. I just pour some into a quart size freezer bag, seal, squeeze and freeze! And tonight we are having pumpkin bread!

Healthy Pumpkin Pie (sweetened With Honey)

If you want to skip my tips and tricks for making pumpkin pie from scratch with links to other pumpkin puree recipes and go straight to this delicious homemade pie – just scroll to the bottom of the page where you can find the printable recipe card.

– You can’t just use a large orange carved pumpkin – you need to get a sugar pumpkin or pie pumpkin – they are usually about 5-6 inches and almost every grocery store carries them in the fall!

– Pumpkin pie is like custard so it takes longer to bake than most pies, but often the crust is under baked – so I recommend part baking – part baking – pie crust

Fresh Pumpkin Purée

– When partially baking the crust, don’t pierce the crust first – the custard will ooze out if you add it.

– I recommend a glass pie pan – it heats up evenly, you can see if the crust has formed and it cools down evenly and fairly quickly. Metal tends to overheat and overbake the crust, and ceramic holds heat longer and tends to overbake when cooled.

– To avoid over-baking, you can cover it with foil or a thin strip of pumpkin pie crust shield.

Mini Pumpkin Pies In Muffin Cups (small Pumpkin Pie)

If you love these pumpkin puree recipes as much as I do, I’d love a 5 star review. Don’t forget to share on social media and tag me if you do @cake! If you want to stay up to date with new recipes, subscribe to my newsletter and join my Facebook group!

To see how I make this pumpkin pie, play the video on the recipe sheet. A short teaser video will also be played.

You can find my cooking show style recipe videos on YouTube or short recipe videos on Facebook Watch or on my Facebook page or on our website with corresponding recipes here.

Perfect Pumpkin Pie Recipe

Calories: 607 kcal Carbohydrates: 58 g Protein: 6 grams Fat: 40 grams Saturated Fat: 22 grams Cholesterol: 109 mg Sodium: 392 mg Potassium: 949 mg Fiber: 3 grams Sugar: 25 grams Vitamin A: 26835 IU | Vitamin C: 22.5 mg Calcium: 120 mg Iron: 3.7 mg

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Easy Pumpkin Puree From Scratch

With the right tips and tricks, I believe you can make, bake or create anything. That’s what I love to do – create awesomeness, teach you how, and give you a boost of culinary confidence to rock in your own kitchen! Read more…A classic pumpkin pie with a soft, perfectly set filling, the perfect amount of spice, not too sweet, and a tan, crack-free surface! Easy to make, it’s perfect in every way. For convenience, use a homemade or store-bought pie crust, fresh or canned pumpkin!

A recipe that’s actually incredibly easy to make, pumpkin pie was frustratingly difficult to perfect – which is why it took me 5 years to share it.

Not enough spices, strange mix of spices, too sweet, not sweet enough, unpleasant “mushy” filling, severe cracks, overcooked, undercooked. I think I struggled with every possible variation of pumpkin pie to make sure this was the one.

Homemade Pumpkin Pie From Scratch

It’s based on Smitten Kitchenal’s filling recipe, though I’ve tweaked the spices (I found them too subtle) and lowered the oven temperature because I found through trial and error that’s the easiest way to avoid cracking the surface. Mine pie with pumpkin.

Isn’t she beautiful? The edges have the tiniest of cracks and honestly I could photoshop them (and I bet some food magazines DO!!). But there is no need – it is very close to perfect!

After much trial and error, I found that the best way to make pumpkin puree for pumpkin pie is to cook the pumpkin chunks, then pass them through a sieve. Boiled pumpkin is very watery. Roasted pumpkin, while probably the “best” pumpkin flavor, dries out too much, so once pureed it’s too thick, resulting in a pie filling that isn’t as soft as it should be.

Chocolate Pumpkin Pie Recipe

Steamed, pureed or pureed in a food processor, then passed through a sieve yields a pumpkin puree that, in my opinion, is just like canned pumpkin.

Buy it or make it yourself. Personally though, I think once you learn that it takes 1 minute to make a pie crust with your food processor, you may never buy one again!

99% of pumpkin pie recipes are as easy as dump-and-mix. Credit to The Smitten Kitchen for leading me to the cooks illustrated method for gently cooking the pumpkin and spices for 5 minutes (canned or fresh) to remove some excess water from the pumpkin so the pie crust base doesn’t. are soaked and allow the spices to bloom for an improved filling texture and a superior taste.

How To Make Pumpkin Puree Without Oven (2 Ways!)

This is a problem I continue to have. They were never serious and when the pie cooled it always fell apart a bit so the cracks would “heal themselves”.

But it bothered me enough that I insisted on trying to solve the cracked pumpkin pie problem, and here’s how I solved it:

And that, my friends, is the end of the Pumpkin Pie Project once and for all. I’m so happy with it, it makes all my pumpkin pie dreams come true.

Thanksgiving Pumpkin Pie With Fresh Pumpkin Purée

Serving with a generous dollop of cream isn’t optional, it’s a must! The extra texture, that extra creaminess… it’s the perfect finishing touch.

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Video with recipe above. Perfect pumpkin pie, a soft custard rather lumpy and lumpy. Perfect level of spice – you can taste it but it doesn’t overpower the natural flavor of the pumpkin – sweet but not crazy sweet. And no head on the surface!

Homemade Pumpkin Puree (with No Pumpkin!) • The Bojon Gourmet

2. Baking Time – If you see a slight crack around the edges of the surface, that’s a good sign that it’s either ready or almost ready. Since it contains eggs, you will have small cracks around the edges, but once it cools and sinks in, these small cracks heal on their own. See the photos in the post – pure and not Photoshop!

3. Cup measurements are slightly different between the US and the rest of the world, but for this recipe, I found that it wasn’t enough to affect the recipe results.

4. Storage – After chilling for about 6 hours, refrigerate for up to 3 days (ideally overnight, after which the crust starts to lose its quality).

How To Make Pumpkin Puree

Calories: 236.35 calories (12%) Carbohydrates: 23.18 g (8%) Protein: 3.24 g (6%) Fat: 15.07 g (23%) Saturated fat: 7.92 g (50%) Cholesterol: 78.75 mg (26%) 183.05 mg (8%) Potassium: 123.23 mg (4%) Fiber: 1.59 g (7%) Sugar: 13.38 g (15%) Vitamin A: 6025.81 IU (121%) Vitamin C: 1.67 mg (2%) Calcium: 39.43 mg (4%) Iron: 1.12 mg (6%)

Is this recipe yours? I’d love to hear how you got on with my recipe! Tag me on Instagram at @recipe_tin.

I think you can make great meals with everyday ingredients, even if you’re short on time and cost-conscious. You just have to cook smart and be creative! It’s easy to make with pumpkin puree and spices, all encased in a buttery crust and baked until golden.

Best Ever Healthy Pumpkin Pie

Tis the season for oversized hoodies, crisp leaves and lively weather. When fall rolls around, I’m ready for anything

This is a pumpkin

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