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To make pumpkin pie filling, whisk a 15-ounce can of pumpkin puree with 3 egg yolks and 1 whole egg until smooth. Combine a 14-ounce can of condensed milk with 1 teaspoon of cinnamon, 1/2 teaspoon each of salt and ground ginger and 1/4 teaspoon of nutmeg. Whisk into the pumpkin mixture and pour into


It is unsafe to can pumpkin puree or pre-prepared pumpkin pie filling because the thick puree isn't acidic enough to prevent the formation of botulism spores. However, it's possible to can cubed pumpkin or freeze pumpkin puree.


Classic pumpkin pie fillings contain a simple mixture of fresh or canned pumpkin, eggs, condensed milk, sugar and a thickener such as cornstarch. Also included is a blend of spices including cinnamon, nutmeg, cloves and powdered ginger. Other ingredients may be added and substituted.


Pumpkin rolls and pumpkin cranberry bread are two good recipes that use canned pumpkin filling. Pumpkin rolls take less time to make, but have more ingredients than pumpkin cranberry bread.


To make easy pumpkin pancakes, stir together 2 cups pancake mix, 1 1/2 cups water and 2/3 cup pure pumpkin puree in a mixing bowl. Ladle 1/4 cup batter at a time onto a hot griddle coated with nonstick spray. Cook until bubbles appear, and then flip over to finish.


Make pumpkin pancakes from scratch by combining 1 1/4 cups of flour, 1/4 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg in a bowl. Add in 1 cup of milk, 1/2 cup of pumpkin, 1 egg and 1 tablespoon of oil.


Pillsbury, Betty Crocker and Rachel Ray feature tasty, easy to prepare pumpkin pie recipes. The Pillsbury and Betty Crocker recipes require baking, whereas Rachel Ray's pumpkin pie is set in the refrigerator.


Prepare a fresh pumpkin pie by cutting a sugar pie pumpkin in half, placing the cut side down on a baking sheet and cooking at 425 F for 50 to 60 minutes. Substitute baked pumpkin for solid pack canned pumpkin in your favorite recipe.


As of 2014, the largest pumpkin pie ever baked, according to Guinness World Records, had a diameter of 20 feet. It was baked in New Bremen, Ohio in 2010.


Pumpkin pies are fine to freeze, but they may have a slightly different texture once they have thawed. The taste should be the same as a fresh pumpkin pie.