My leaf cookie cutters (affiliate link) don’t have “veins” so I made leaf veins myself using a sharp paring knife. Because this little addition turns your pumpkin pie into the BEST pumpkin pie. Place the baked pumpkin pie filling in a large bowl and mix it together with graham cracker crumbs. Beat pumpkin pie mix, eggs and evaporated milk ... least 1/2 hour before taking out of pan. By Veronica Ruff. Double win. When it comes to this Thanksgiving classic, I’m a huge snob. And you can too! Our recipes showcase the versatility of pumpkin as an ingredient in all kinds of recipes, with fresh-from-the-farm flavor shining in everything from chili to smoothies. Sugar pumpkins are grown especially for baking and once they are peeled and de-seeded, and roasted, they are ready to puree and use in any recipe. I grew up in a house of pumpkin pie lovers and absolutely no Thanksgiving was complete without a nap and a massive slice of pumpkin pie. Add the vanilla extract and then mix in the flour. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. Scrape the flesh from the skin with a large spoon. This easy pumpkin pie recipe will get you to the bite even faster. ), starting with the sour cream bars, their lemon version and of course, the caramel apple bars that are pure indulgence! My directions for the leaves are in the print-out recipe above. Crustless Pumpkin Pie is made of the best part of pumpkin pie! Solid recipe. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. The spices are perfect and the texture is wonderful. Decorate with sugared cranberries and pie crust leaves (see note). A quick and easy way to use extra pumpkin pie filling is to make a pumpkin pudding or hot custard. Melt some white chocolate chips or white candy melting chips and then dip the tip of a lollipop stick into the chocolate and stick it into the pumpkin pie balls. Bake the filling completely and then let it cool. Pour the pumpkin pie filling into the partially baked pie crust. And I am forever grateful. You should definitely not throw away that extra filling! Enjoy! Every pumpkin pie has to start with a stellar pie crust. Making a mini pumpkin pie or two is a great way to use both extra pie crust dough and extra filling. Just mix, pour, bake for a delicious homemade tradition. I made mine in a deep pie dish so didn’t have any leftovers and had to cook it a little longer. Butternuts also works well. This sounds so incredibly weird. This recipe will make a crust big enough to cover the bottom of an 8×8 cake pan which is a good size if you have about 1 cup of extra pumpkin pie filling. My Great Pumpkin Pie Recipe is here today. It is, after all, one of the best flavors out there. Enjoy the pumpkin pie pops right away! This is the one pumpkin pie recipe I keep coming back to year after year. Sometimes a recipe for pumpkin pie makes too much filling and you may have some left over. I got this tip from the genius kitchen crew over at King Arthur Flour. Press Esc to cancel. Don’t worry if your veins aren’t perfect. My daughter wanted pumpkin pie for Thanksgiving, so I chose this recipe based on all the positive reviews. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Either way, extra pumpkin pie filling is clearly a good thing. One thing many people love to make is pumpkin pie. In fact, you may want to plan on making extra pumpkin pie filling next time you bake a pie just so you can enjoy one of these extra pumpkin treats. So from my kitchen to yours, enjoy The Great Pumpkin Pie Recipe. This is your call, you can use either fresh or canned pumpkin. Once cooled, place about 1 cup of the cooked pumpkin pie filling in a blender along with 1 cup of milk and 1 cup of ice. Certainly a keeper for future Thanksgivings. Press the dough into a greased pan and then bake for about 20 minutes in a 350 degree oven. My homemade pie crust uses a mix of shortening and butter so you get the most buttery tasting, tender, flaky (so flaky) pie crust. Dairy-free and egg-free pumpkin pie filling using any pie crust of choice. Just added 1.5 c of flour, 2 t baking powder, 1/4 t baking soda, some salt, and a little more milk and I had the tastiest pumpkin pancakes! ; Pumpkin pie and vanilla ice cream. Bake the mini pie crusts and then fill with the extra pumpkin pie filling. Crumb bars are my favorite dessert bars to make ( right next to cheesecake! No matter what recipe you use to make your pumpkin pie filling, you will essentially just be whisking all the ingredients in the recipe together and then pouring the filling into a prebaked pie shell. Swap 1-3/4 cups leftover pie filling for the can of pumpkin puree in the Thanksgiving dessert Pumpkin-Ginger Harvest Trifle. My recipe for sugared cranberries is in the print-out recipe above, too! No one will ever guess that these bars were made using “extra” ingredients. It’s tedious, but if you want authentic looking leaves you can go ahead. You don’t need too much of either to make a mini pie possible! Pour the extra pie filling over the baked crust and then bake for another 15 minutes to set the pumpkin pie filling. I am gluten free, so like the Mi-Del® graham cracker pie crust from Whole Foods. I was at a military ladies' coffee when I first tasted this pie, and it was the most moist & eggy pumkpin pie I had ever … The spices were just the right amount and not overpowering. Notes about pumpkin puree: Pure Canned Pumpkin puree. There is plenty that you can do with that extra pumpkin pie filling that will keep the pumpkin spice spirit going. You can also sprinkle them with a little cinnamon-sugar right before baking. Homemade pumpkin puree. Slice the squash in half and remove all seeds and stringy flesh in seed cavity. The first week of every November is all about Thanksgiving Pies. I’ve seen the pie crust leaves baked directly on top of the rim of the pie – and I tried that – but was not thrilled with the results– too much uneven baking. Stripped away are the carby flavors of the crust leaving only the beautiful filling. Make pumpkin pie bars using the extra pumpkin pie filling by first baking a shortbread crust. I prefer using fresh pumpkin puree in savory recipes, not desserts. Let cool slightly and then serve with some whipped cream. Bake the custards in a 350 degree F oven for about 20-30 minutes. Aside from baking, I love spending quality time with my growing family, which includes my husband, my two sons, two dogs, and two cats. This is a delicious and refreshing way to enjoy that pumpkin pie taste in a whole new way. Bursting with flavor, this pumpkin pie recipe is my very favorite. You may end up with more filling than will fit in your pie pan. Pumpkin Cheesecake Filling: 3 (8-ounces each) packages cream cheese, room temperature 1 1/2 cups (about 9 oz by weight) packed light brown sugar 15 oz canned pumpkin pie mix (use half of the 30 oz can) 4 large eggs 1/4 cup sour cream 2 Tbsp all-purpose flour *measured correctly 2 tsp pumpkin pie … Pumpkin pie spice is a magical blend of wintery spices that give this pie its signature flavor. Simply prepare a sugar syrup, let the cranberries soak in the syrup overnight, drench in sugar (so dentist-approved) and let dry for a couple hours. I’m usually not a huge fan of pumpkin pie myself, but this recipe is delicious. Leftover pumpkin pie filling can be used in a variety of other recipes as well. Measuring and whisking is all it takes to make pumpkin pie filling! But I add freshly ground black pepper to my pumpkin pie filling. At this time, the center of the pumpkin pie will be slightly wobbly. Now, what to do with that extra filling that just doesn’t fit in your pie crust. You’ll definitely have leftover cranberries – they’re tasty for snacking. This pie is easy to prepare and even easier to enjoy. pumpkin pie spice, pumpkin, unsweetened almond milk, vanilla extract and 2 more Vegan Pumpkin Pie Filling Lexi's Kitchen tapioca flour, agar, pure maple syrup, gluten, pumpkin pie … Store-bought pumpkin pie mix (sometimes labeled “pumpkin pie filling”) is a shortcut for making homemade pumpkin pie. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. It’s delish!! I greased the wells on the second batch and it was definitely easier to remove the pies. Except for you. When pumpkin season rolls around, it is a good idea to try as many pumpkin-based recipes as possible. Mixing the filling a day in advance (refrigerate until using) will improve the flavor of this pie by giving the spices' flavors a chance to blend. And I have a video tutorial and step-by-step photos here. Different pumpkin pie recipes will make different amounts of pumpkin pie filling. No matter what, pumpkin spice is a purely amazing flavor! Plus, they’re tasty and festive. My pie crust recipe makes enough for two crusts. The only change I would make in the recipe is to decrease the sugar 1/4 cup because winter squash is sweeter than pumpkin. Once every ball has a stick, place the tray in the freezer for about 15 minutes to cool. (Use extra to make mini pies with leftover pie dough scraps if you’d like.) The canned pumpkin pumpkin pie (say that 3 times fast) was a little more sturdy when baked for the same amount of time. Very smooth and creamy. Type above and press Enter to search. Once cold, dip the cake balls completely in the melted white chocolate. I like to use them on pumpkin pie because they give a vibrant, fresh pop of color to the very brown and very orange pie. I made it super easy by using canned Pumpkin Pie Mix and it only has 5 ingredients but I swear it tastes homemade! … PART PIE/PART CAKE. My go-to pumpkin pie recipe from now on! ; If you REALLY like cinnamon, I always think it tastes best with a little extra sprinkled on top. At this point I add the other ingredients in the same order as recipe above and just pulse to blend. If you have a crowd over at Thanksgiving, this might be the perfect dessert to serve. Hi Rebecca, We are so happy you enjoyed this recipe! Return to the oven and bake at 400°F for 45-50 minutes, or until the center is almost set (it should be a little wobbly). I used the entire bag of cranberries rather than just one cup. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. For a Masala Pumpkin Pie, make these changes to the spice mixture for the filling: decrease cinnamon to 1/2 teaspoon, increase ground cloves … Bake the pie until the center is almost set, about 55-60 minutes give or take. Your leftover filling should be ok but I would use it today if possible . Thanks for sharing! Let’s chat a little bit about the ingredients in this dairy-free pumpkin pie recipe! It will set as it cools. It’s easy to make. Add enough crumbs to make the filling stiff- it should hold its shape when rolled into a ball. But I finally I cracked the pumpkin pie code. Yes, you read that correctly- you can make a pumpkin pie smoothie using leftover pumpkin pie filling. Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. I forgot to grease the wells on the first batch, but thankfully the pies still came out. I think this produces a much superior flavor to canned pumpkin. Baking Kneads, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. It tales about 5 minutes for a small squash. There are plenty of ways that you can use extra pumpkin pie filling to make amazing desserts and treats. Thank you for a great recipe! A pinch of pepper. Making filling for pumpkin pie is one of the easiest recipes out there. Let’s start with the pie crust. Heat oven to 180C/160C fan/gas 4. Pour the extra filing into individually sized ramekins (a 4 ounce ramekin will work!). You may even find that you want to skip making the pumpkin pie completely and just make one of these ideas instead! Other than the obvious pumpkin puree, pumpkin spice contains the following: This blend of spices is really what makes the flavor of pumpkin come alive and the spices are likely the taste that you know and love (not the pumpkin puree itself!).