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 ...

Most people know that there is a big difference between a can of pumpkin puree and a can of pumpkin pie filling ... making your own pumpkin puree from scratch). The answer is simply that certain ...

Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in pie dish. For the filling, lightly beat the eggs in a large mixing bowl. Add the pumpkin purée, sugar, cinnamon, orange zest and juice.

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 ...

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 ...

PRINT RECIPE INGREDIENTS INSTRUCTIONS See how easy it is to make pumpkin spice muffins from scratch? You don’t ... grab pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has added ...

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.