Pumpkin Pie Filling For Mexico Food
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
PUMPKIN PIE FILLING
Make and share this Pumpkin Pie Filling recipe from Food.com.
Provided by Wayfinder
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, cinnamon, ginger, nutmeg,cloves and salt.
- In a seperate bowl lightly beat the eggs
- stir in the pumpkin and the sugar/spice mixture mixing well.
- gradually add the evaporated milk.
- pour into pie shell and bake at 350 for 40 to 50 minutes.
Nutrition Facts : Calories 194, Fat 4.8, SaturatedFat 2.6, Cholesterol 60.2, Sodium 221.3, Carbohydrate 33.9, Fiber 0.3, Sugar 27.1, Protein 5.1
PUMPKIN PIE FILLING
This is a recipe that I've had for years, and I'm don't even remember wher I got it from, but it's been in my recipe book for a long time - It's so delicious - I know you will enjoy it -
Provided by Chef mariajane
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 240.8, Fat 10.3, SaturatedFat 3.2, Cholesterol 59, Sodium 447.9, Carbohydrate 33.2, Fiber 1.1, Sugar 19.2, Protein 4.7
"PUMPKIN PIE" FILLING FOR MEXICO
I live in Chapala, Jalisco, Mexico and canned pumpkin is rather expensive as it is imported. I have worked out what I believe to be a rather good substitute. I usually for go the crust and bake it as a custard of sorts. Where do I get the brown sugar cooked camotes??? From the guy with the wheelbarrow on the plaza in Chapala or sometimes in the arcade there is a lady selling them. You will notice there is no sugar added..... that's how sweet these camotes are.
Provided by davinandkennard
Categories Pie
Time 1h10m
Yield 3 pies
Number Of Ingredients 13
Steps:
- Using an egg beater or food processor pure the camotes and their syrup until smooth. Beat in the Mexican Crema, milk, eggs, and spices. Taste and adjust seasonings.
- If making pies with will make a minimum of 3 deep dish pies. Bake as you normally would for a pumpkin pie.
- If without a crust bake at 350 degrees for 60 minutes or until a knife inserted in the center comes out clean.
- Whip the remaining half liter of Crema with vanilla, powdered sugar, and rum until thickened.
Nutrition Facts : Calories 772, Fat 19.9, SaturatedFat 8.3, Cholesterol 518.8, Sodium 795, Carbohydrate 109.7, Fiber 14.6, Sugar 37.5, Protein 29.3
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