Pumpkin Pie filling recipe - Simple and Easy to Make Recipes

Pumpkin pie filling can be easily made from canned or packaged pumpkin pie filling available in bakeries and grocery stores.

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Pumpkin puree - Pumpkin Pie Filling Recipe

The best pumpkin for baking with fresh pumpkin is the sugar pumpkin. The sugar pumpkin is small and sweet, with dark orange colored flesh and works perfectly in pies. The jack-o-lantern type of pumpkin is large and stringy and not good for baking.

You have several options to transform a raw pumpkin into a puree for baking.

Baking Method:

Cut the pumpkin in half and discarding the stem section and the stringy insides. In a shallow baking dish place the two pumpkin halves face down and cover with foil. Bake in a preheated 375-degree oven for about 1-1/2 hours. Allow to cool, scoop out the flesh and puree in a food processor or mash with a potato masher or potato ricer.

Steaming Method:

Makes 3 1/2 cups

1 sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks

Set a steamer basket in a saucepan filled with 1 inch water. Cover; bring to a boil. Add pumpkin. Cover; cook until very tender, about 15 minutes. Puree in a food processor until smooth. Smooth sugar pumpkins are simple and easy to prepare. Simply cut off the ends, and then use a vegetable peeler to remove the skin.

Boiling Method:

Cut the pumpkin in half, discarding the stringy insides. Then peel and cut the pumpkin into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the pumpkin chunks are tender. Let the chunks cool, and then puree the flesh in a food processor or mash.

Microwave Method:

Cut the pumpkin in half, discarding the stringy insides. Microwave the pumpkin on high for seven minutes per pound.

You may notice it is runnier than canned. To fix this, allow the puree to drain overnight before baking with it. This is a good idea when a recipe calls for canned. Line a large strainer with a double thickness of cheesecloth. You could also use a few flattened coffee filters, if you prefer. Place the strainer in a bowl, then pour the puree into the lined strainer. Lay a piece of plastic wrap directly on top of the pumpkin and place the entire set-up into the refrigerator overnight. You can now use this puree in any recipe that calls for canned pumpkin, or pumpkin puree.