You can't go wrong with either product—it depends on the recipe you are using and whether you prefer to make your pie filling from scratch—or if you need more of a helping hand. With pumpkin ...

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 ...

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 ...

These pumpkin muffins are sprinkled with coarse sugar for a little sparkle and crunch. PRINT RECIPE INGREDIENTS INSTRUCTIONS See how easy it is to make pumpkin spice muffins from scratch?

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 ...

but if you want to start from scratch, roast 1kg of pumpkin with a little sea salt at 180C until very soft and lightly browned. This recipes uses a 26cm diameter, 3-4cm deep, fluted pie/quiche tin.

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 ...