Pumpkin Pie filling. 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.
Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it's important to remove the pie from the oven before the center is completely set. The pumpkin filling is indeed very thin and I wondered if it would thicken. My baking time was exactly as the recipe called for. You can have Pumpkin Pie filling using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Pumpkin Pie filling
- It’s 2 Cups of Pumpkin Puree.
- Prepare 1 Can of Evaporated Milk.
- Prepare 4 of Room Temp Eggs.
- You need 2 Teaspoons of Vanilla.
- You need 2 Tablespoons of Melted Butter.
- Prepare 1 Cup of Sugar.
- You need 1 Cup of Brown Sugar.
- It’s 2 Tablespoons of Pumpkin Spice.
- It’s 1 1/2 Tablespoons of Cinnamon.
I forgot this step and my edges burned. Pumpkin pie is an egg-based custard filling and should be stored in the refrigerator. Leftover pumpkin pie can be stored in the refrigerator for up to four days. Why not make two pies, one for tonight and one for the freezer?
Pumpkin Pie filling step by step
- We start with raw pumpkins clean them save the seeds to bake later and put them in the oven at 350 this part can take 2 to 4 hours but they are easyer to peel once baked.
- Stick your cooked pumpkin in the blender and blend until smooth mesure out into 2 cup portions.
- Mix all your wet ingredients well.
- Add dry ingredients to the wet wisk well.
- Poor into pie crusts depending on how big your crusts are and how watery your purre is this should fill 1 or 2 crusts.
- Bake at 425 for 15 min then bake 350 for 40 to 45 min. Your pie will poof a little but will flaten out as it cools.
Cool the pie completely on a cooking rack, then wrap it well in plastic wrap, then in a final sheet of foil. Just a dollop of your leftover pumpkin pie filling—one-fourth of a cup, to be exact—will get this Battenberg cake rolling. Using a pie crust shield can prevent the edges of your pie crust from being over cooked and turning brown. If you do not have a pie crust shield you can simply use a foil covering on the edges instead. Make sure to not over bake your pumpkin pie.