Heat for 7 minutes, stirring often. Transfer puree mixture to a blender. Puree for 10 seconds. One at a time, add eggs and yolk; pulsing blender.
With blender running, slowly add whipping cream and puree until well mixed, about another 10 seconds. Slowly pour filling into crust then bake for one hour, or until edges ar puffed and center is set and jiggles only slightly. I love both pumpkin pies or sweet potato pies!! Sometimes I get a craving for them and just make them any time of the year!! I have to go get some canned pumpkin today to feed to my cat for "Extra fiber. I used to live in Spain, and our friends hadn't had pumpkin pie either, so when my mother would make it they would go crazy and devour the whole thing.
I had one friend who would have eaten the whole pie by himself if given a chance. Oh, and pumpkin pie is a lot less sweet than sweet potato pie. I have a recipe that has bourbon in it and it's really good.
Just cook and mash carrots well and proceed as one would following the "libby's canned pumpkin" recipe. Love your ideas. I am sure we can find some canned pumpkin here in the UK. After all we can find Karo and Crisco nowadays and maybe Costco brings it for Halloween. Look what a search brought up! If Americans use canned pumpkin, then so will I. As for pumpkin spice, I think that Allspice would work well. This is what it looks like and a list of its resemblance to known spices. When they say use sparingly, they are not kidding.
This stuff is dynamite! A pinch is all I need for my spiced pears or my homemade bbq sauce. Thank you all very much! When I get to do it, I will place a pic and tell you my thoughts on it.
I feel encouraged that if a Spanish person loved it, so will we. Oh trust me allspice wont work as single spice and I use it on pork, chicken and few other things, we swedes use it as pepper. Mix spice would be more pumpkin spice then all spice. This the one I used, dont know where I got it from. Mix the following in a nice gift jar:.
K8memphis : I have a few cooking challenged American friends here in Sweden, I made pumpkin pie, corn bread and few other typical American dishes. I am now trying to get apple pie spice the right flavour because a friend is longing for it.
Well cinnamon is poisonous, so I wouldn't use tablespoon more like teaspoon for a whole pie and since Mrs B already have liver problems I am not going to add to it. I am also a person who tends to over-cinnamon my apple and pumpkin pies I at least double but more likely more the amount For apple I do use quite a bit of cinnamon, but I also put in some nutmeg, ginger, and clove Rating: 4 stars.
This has become a favorite around here. Though, I must agree with others in that it isn't enough to sufficiently fill 2 pie crusts. Very delish, regardless. Read More. Most helpful critical review Melissa. Rating: 2 stars. It wasn't bad but I felt it was lacking something. Perhaps the All Spice? Reviews: Most Helpful. This is a great recipe is you are looking for a true taste of pumpkin. I was happy to find a recipe for cooking fresh pumpkin other than baking.
But don't expect this to taste like pumpkin pie from the can This was a very fun recipe to make, and I will make again. Rating: 5 stars. The most excellent pumpkin pie. I added a pinch of allspice and a pinch of cloves to add a touch more spice to the pie.
Also, the pumpkin I used was very watery, so I added a teaspoon of cornstarch to the final mixture before baking. It baked uniformly, didn't burn the crust, or the pie: it turned out great! The people I served it to said they would try to get my own cooking show! Scott shared it with us. This was a delicious recipe. I have never used brown sugar. It was great! I have always cooked fresh pumpkin right after Halloween by cutting in half, scoop out seeds and strings, and bake in oven on until soft, then scoop pumpkin out and put in blender and blend until soft, then I store in 4 cup portions in freezer bags until Thanksgiving time.
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The homemade pie crust and pumpkin puree take this pie to the next level. Should I adjust the oven temperature or do you have any other recommendations? Does convection vs bake settings on the oven have an impact?
Reply amy caitlin holt February 20, , pm Such a good recipe — I am a pumpkin pie connoisseur and definitely recommend this recipe! I replaced the heavy cream with the same amount of double cream and it did the trick just as an fyi.
Thanks for an easy and fun recipe!! Reply Cheryl December 29, , am Fantastic pie. I made this and your never fail pie crust with the food processor. The only modification was the omission of the cloves.
My mom has always made the best pumpkin pie in our family. I tried and could never come close to hers. While I am a great baker, there is a long standing family joke about my inability to make a pumpkin pie as good as hers.
This year I redeemed myself with your recipe. Thank you for the great recipes. I realized after the pie was in the oven that I forgot the white sugar! The text is on the same line as eggs, so I missed it.
The pie set up and was still pretty sweet! My kids even liked it! I guess it really is a no fail pie! Reply Shaina Settenbrino November 23, , pm The video shows the filling being put into a raw pie crust, while the linked pie crust recipe says to bake the crust separately before filling it.
Which is the correct thing to do for this pie? Hi there! This recipe sounds pretty good! I just have a small question, i have a pumpkin pie spice blend already, how much should i use for this recipe? If you were worried, you could hold the eggs back and whisk all the other ingredients first. This way, you can taste the filling to see if you need to add any more spice blend.
Great recipe easy to follow. Pie was smooth and a good balance of creamy and pumpkin flavour- delightful! Brought a pastry from store would recommend this desert to everyone in my family. Reply Doris Poetschke November 13, , pm Thank you so much for this wonderful recipe! Turned out great! I made two, we ate one and I froze the other. In fact my hubby and I both thought the second one was even more flavorful!
Used your Pumpkin puree recipe as well — thanks again! Reply Nick Watts November 8, , pm What a great recipe! I used store-bought pastry and made the pumpkin puree from your video with the smallest uncarved Halloween pumpkin that was a little green when we got it and ripened on the kitchen table over the last week and a bit.
Mix the flour and salt, add the shortening, and gradually add one tablespoon of water at a time. Mix the dough and repeat until it holds together. Transfer the dough onto the pie pan, right-side-up and unroll it into the bottom of the pan. You can flute the edges to achieve a decorative touch.
After the pumpkin is cooked, allow it to cool. Use a spoon to remove any remaining strings, dig in and scoop all the pumpkin flesh.
In a bowl, simply mash it, or you can put it in a food processor or blender and blend until smooth. Beat it as you add milk gradually until you get a smooth texture. Then, pour the finished combination into the pie crust. Cover the edges with foil in the last 30 minutes to prevent over-browning. The pie will come out of the oven puffed up due to the eggs leavening but will deflate as it cools.
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