Fresh Frozen Pumpkin Pie Filling Recipes

HOMEMADE FRESH PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
• With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
• In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

MRS. SIGG'S FRESH PUMPKIN PIE

Steps:

• Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
• In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
• Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
• Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

EASIEST-EVER PUMPKIN PIE

Steps:

• Heat oven to 425°F.
• In large bowl, beat sugar, pumpkin pie spice, salt, pumpkin, evaporated milk and eggs with wire whisk until well blended. Place frozen pie crust onto cookie sheet. Pour filling into pie crust. Place filled pie crust on cookie sheet into preheated oven. .
• Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool on cooling rack at least 2 hours. Serve or refrigerate until serving time. Store in refrigerator.

FRESH PUMPKIN PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes., Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust., Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.

PUMPKIN PIE FILLING

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.

FRESH FROZEN PUMPKIN PIE FILLING

Steps:

• 1. Pre-heat oven to 400 degrees Fahrenheit.
• 2. Stir together the filling ingredients.
• 3. Divide equally into 4 air tight freezer safe containers and store in freezer until needed.
• 4. To make one 10" pie, defrost one container and beat together with the milk and eggs.
• 5. Pour into pie shell and bake for 1 1/2 hours until knife inserted in center comes out clean.

FRESH PUMPKIN PIE

Steps:

• Crust: Cut Crisco into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added, if necessary.) Gather pastry into ball; shape into flattened round on lightly floured cloth covered board. Roll pastry two-inches larger than inverted 9-inch pie plate. Fold pastry into quarters; place in plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim edge of pastry one-inch from rim of plate. Fold and flute edges. Pie: Preheat oven to 375„a. 1. Cut pumpkin in pieces and remove seeds. Boil until tender (like you would potatoes). Drain and cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Firmly pack pumpkin when measuring, being sure to drain off excess liquid. 2. In a large bowl, slightly beat eggs and add evaporated milk. Add brown sugar, salt, ginger, nutmeg, cinnamon and pumpkin puree. Stir well after each addition. 3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning. 4. Bake 375 degrees for 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. 5. Cool pie, and refrigerate overnight for best flavor.