If using your own pastry, roll it out and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes. To make the filling, place the pumpkin chunks on a ...

Carefully pour the pumpkin mixture into the pastry case and return to the oven for 25–30 minutes, until the filling is just set with a slight wobble in the middle. Leave the pie to cool at room ...

Pumpkin purée and pumpkin pie filling share many similarities: they're both canned pumpkin products, they're available in similar sizes that cost about the same, and they list pumpkin as their ...

First, pumpkin pie filling is a custard filling, also sometimes called an egg-rich filling. All this means is that eggs make up an important part of the ingredient list and they’re responsible ...

In a large bowl, whisk together the pumpkin, coconut milk, eggs, maple syrup, vanilla, nutmeg, cinnamon, orange zest and a pinch of salt. Pour this mixture into the pie crust and continue baking until ...

Not one to be a back-up singer, caramel takes the leading role in this pie. Once cooled, the caramel pie filling is rich, creamy, and ooey-gooey. It perfectly pairs with the light and fluffy whipped ...

I came up with this recipe for pumpkin pie, which is now a menu staple at "The Fed". An American classic, it is known for being excessively sweet and made with canned pumpkin. However, I wanted my ...

Add pumpkin, flour, baking powder, sugar, salt, and spices. Puree for another minute until everything is evenly mixed in, scraping down the sides as needed when the blades are not running. Pour ...