Joy Of Cooking Pumpkin Pie Filling Food

JOY OF COOKING PUMPKIN PIE

Steps:

• If planning on using fresh pumpkin puree, prepare the night before. Slice pie pumpkins in half, leaving seeds in. Place cut side down on foil lined baking sheet and bake at 350 degrees until pierces easily with a fork, approximately 60-90 minutes.
• Once tender, remove and let cool. Remove the seeds and strings, then scoop out the pumpkin pulp and place into a large colander resting in a large bowl to catch the liquid. Cover and place in refrigerator overnight.
• The next day, remove the pumpkin from the fridge and allow to warm to room temperature for a couple of hours. Place the pumpkin pulp into a food processor (in two, 2 cup batches if making a double recipe) and process until smooth.
• Preheat oven to 425 degrees.
• Combine the sugar, salt, and spices in a large bowl and blend together using a fork. Measure and add pumpkin pulp, evaporated milk, and eggs; mix until well blended.
• Line large pie pan with two crusts that have been rolled out to 11 inches to fit the pie pan, crimp the edges. Pour pumpkin pie mixture into the pie crust.
• Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees, rotate pies in the oven, and cover the pie edges with a pie crust shield. Continue baking for another 45 minutes or longer until the edge of the pie reaches 205 degrees, and the center reaches 195 degrees.
• Remove the pie from the oven and allow to cool on a rack; store in the refrigerator when cool.
• Serve with sweetened whipped cream, if desired.
• NOTES: Makes one, 9-inch Single-Crust Pie. I always double this recipe and make two large pumpkin pies. I like to make my own pumpkin puree and I also grate my own nutmeg and make sure to get the best cinnamon and ginger I can get my hands on.

JOY OF COOKING PUMPKIN PIE FILLING

Steps:

• Pre heat oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.
• Place the baked pie on a wire rack to cool. Serve at room temperature. Store any leftovers in the refrigerator. Makes one 9 inch pie.

PUMPKIN PIE FILLING

Steps:

• Preheat oven to 425°F
• Mix all ingredients together and pour in deep-dish pie plate.
• Bake in hot oven 425F for 15 minutes, then reduce heat to 350F for 45 minutes or until knife inserted in center comes out clean.
• Cool completely on wire rack.
• Serve with a dollop of whipped cream.

PUMPKIN CHIFFON PIE

Steps:

• Mix the gelatin and water in a small bowl, and set aside.
• In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
• In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
• In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.

PUMPKIN (OR SQUASH!) PIE

Steps:

• Preheat oven to 375 deg F.
• Whisk eggs; add rest of ingredients.
• Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
• Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
• Let cool completely on a rack before slicing!
• Refrigerate for up to one day.
• Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
• ENJOY!