Pumpkin pies are a great way to enjoy pumpkin pie without having to buy pumpkin seeds. They are also a great way to add to your Christmas list and for a festive Thanksgiving meal.
- 1 How To Make A Pumpkin Pie?
- 2 Tips to consider while making pumpkin pie
- 3 Pumpkin Pie Recipe
- 4 What about the different flavours?
What is a pumpkin pie?
The word is derived from pumpkin pie; a dessert made with pumpkin pie filling and syrup (or syrup, in the North).
In the US and Canada, it’s known as “pumpkin pie“, but it has become a popular breakfast, dessert and summertime treat.
In the UK, it’s known as “pumpkin pie” and is often eaten as a summertime breakfast or summertime snack. The pastry is baked to the perfect consistency, then spread with whipped cream and topped with cinnamon and pumpkin preserves.
How To Make A Pumpkin Pie?
Learn How To Make A Pumpkin Pie. Pumpkin pie is the perfect base cake or even a dessert! You can make it for your friends too. It’s great on its own as a gift or with a dessert. It can be eaten for breakfast, lunch, or dinner. Just be sure to serve it with something warm in it. It can easily be made using this simple recipe.
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 teaspoon baking powder
- 1 teaspoon cinnamon (optional)
- 1 cup unsweetened applesauce
- 1 cup pumpkin puree (I used my pumpkin pie recipe), plus more, if desired (I used 1 cup pumpkin puree in this recipe)
- 1/2 cup butter, softened
- 1 cup heavy cream, cold (I used vanilla)
- 1/4 teaspoon pure vanilla extract
- 1 teaspoon almond extract or maple extract
- 1 1/2 cups sugar (or as needed)
- Preheat your oven to 375 degrees F.
- Combine the flour, baking soda, and salt in a measuring cup and stir well to combine.
- With your hands, rub the flour mixture into your pumpkin. This will help prevent the pumpkin from drying.
- Add more of the mixture if desired.
- Using a sharp knife, scrape the bottom of your pumpkin into the mixture and your prepared cupcake pan with a slotted spoon.
- Dip the bottom of the cake over some of the dry ingredients and swirl the edges, so they get evenly coated. Repeat with other sides.
- Dip the pumpkin pie into a clean tea towel and refrigerate for at least 2 hours. (You can cut it into smaller pieces if you want.)
- When you make this recipe, you may want to let it cool completely before you serve it.
- If using a tea towel, place it in the freezer until it has cooled completely. If using a clean tea towel, you may want to let it freeze in an ice cube tray until it has cooled. Then place the ice cube tray into the fridge.
This recipe makes eight servings.
Pumpkin pie can be enjoyed warm with fruit or any of the other fruits that are available in your area. I would also like to add that if you find this recipe helpful, check out my recipe for homemade pumpkin pie.
Tips to consider while making pumpkin pie
How to make a Pumpkin Pie-
- Prepare the filling: In a bowl, combine the pumpkin, cinnamon stick, sugar and milk until it is smooth.
- Add to the pumpkin: In a large bowl, toss together the filling ingredients, the cinnamon stick and the pumpkin mixture.
- Add a touch of water to the filling and pour it into a well-oiled 9-inch pie pan.
- Cover with the foil if you are serving it cold.
- Bake in a 350 degree F oven for 30 minutes or until golden brown.
How to use pumpkin pie
Place the pie on top of a plate that will be covered with foil and serve. Garnish with a dollop of pumpkin puree if desired and drizzle on whipped cream.
Make Pumpkin Pie in a Crock-pot!
To make a pumpkin pie, combine all of the ingredients in a crock-pot and cook on the low setting for 8 hours or on the high setting for 3 hours. When cooking on an Instant Pot for the first time, make sure to let it cook all the way through.
Pumpkin Pie Recipe
These Pumpkin Pie Muffins were super easy; they’re delicious and easy! The only thing is you need pumpkin puree, but since you’re in Canada, you probably won’t have it. I used an American brand pumpkin from Whole Foods. They are straightforward to find at Whole Foods or even Trader Joe’s. The video inspired the recipe I posted on YouTube a while back.
Here’s how to make the muffins:
- Peel the squash and place in a blender.
- Add pumpkin puree and puree for an additional 2 minutes.
- Blend for another 2 to 3 minutes till smooth.
- Pour into mason jar and store in the fridge.
You can make them up to 3 days ahead of time, so they are ready when you want!
Read More: How To Clean A Pizza Stone
Pumpkin Pie Muffins Print Ingredients 2 pounds, organic, peeled squash.
- 1/2 cups pure pumpkin puree (from Whole Foods or your preferred brand)
- 2 tablespoons olive oil
- 1 teaspoon fresh garlic, minced
- 2 tablespoons maple syrup
- 1/4 cup sugar or brown sugar, packed
- 2 tablespoons all-purpose flour
- 2 egg yolks
- pinch ground cinnamon
- pinch salt
- 1/2 cup walnuts,
NOTE – for topping Instructions – In a large bowl, whisk together the puree, pumpkin, maple syrup, sugar, and flour until just combined. Add the egg yolks, one at a time, continually stirring over low speed. Scrape down the sides and bottom of the bowl occasionally. Add the salt and mix until everything is combined about 2 minutes.
- Add the walnuts and continue to stir until just mixed. Pour the mixture into a baking dish or muffin tins and bake 30 minutes or until golden brown, removing from the pan and cooling completely.
- Remove from the muffins and allow to cool for at least 5 minutes before serving.
- Get some healthy ways to cook for kids and make sure your kids have some fun as they make these pumpkin pie muffs!
What about the different flavours?
Many recipes describe variations on the traditional recipe. In Canada, the traditional recipe is:
- Pumpkin pie filling with sugar or honey,
- Pumpkin pie filling and syrup with whipped cream and cinnamon, and
- Spiced pumpkin pie filling and syrup.
- These are the “traditional” flavours.
But in the US, there are many variations – there’s the sweet version – but the pumpkin flavours are also available. There are also more complicated substitutions.
In Canada, for example, the classic recipe is:
- Pumpkin filling with sugar or honey,
- Pumpkin filling and syrup with whipped, and
- Spiced pumpkin pie filling and apple pie sauce with cinnamon and chopped pumpkin.
- These are the “traditional” flavours.
But in the US, there’s the sweet version, but there are many “spiced” versions as well. There are also sweet versions of some of the other recipes, such as the pumpkin pie with apple sauce, and the pumpkin and cinnamon versions.
Where to get it?
There are a few places selling pumpkin pies, but I would recommend ordering online at the best price possible.
In Canada, it’s the biggest grocery store of them all, Whole Foods (Canada; www.wholefoods.ca).
The best place to get this stuff in New Zealand is at your local supermarket chain, with your supermarket’s name in bold.
There is usually at least one store offering this particular product in New Zealand.
how to cook pumpkin for pie, taste of home pumpkin pie recipe, pumpkin pie recipe with milk, mrs siggs pumpkin pie, leftover pumpkin pie filling recipes, food network pumpkin pie, best pumpkin pie recipe, american pumpkin pie recipe, pumpkin pie recept, pumpkin pie martha stewart, pumpkin pie recipe condensed milk, sweet pumpkin puree recipe, pumpkin recipes from scratch, how to make pumpkin pie step by step, pumpkin pie recipe no eggs, can i double a pumpkin pie recipe, quick and easy pumpkin recipes, pumpkin pie recipe with pumpkin pie spice, pie pumpkin varieties, sugar pumpkin, vegan pumpkin pie with fresh pumpkin, pumpkin pie jamie oliver, simple pumpkin recipe, pumpkin pie recipe without cinnamon, taste of home maple pumpkin pie, libby’s pumpkin pie with half and half, joy of baking pumpkin cheesecake, pumpkin cake joy, joy of baking sugar pie, joy of baking custard pie, pat in the pan pie crust joy of cooking, you tube pie crust, how to make a pumpkin pie in minecraft, pumpkin pie crust, how to make pumpkin pie mix from canned pumpkin, how to make a pumpkin pie for kids