Pumpkin Pie Filling Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pumpkins
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Directions: |
Directions:1. Wash the uncut pumpkin.
2. Cut it into long wedges (maybe 8ths, or even more for a very large pumpkin).
3. Clean the seeds out.
4. Bake the wedges with skin in a covered roaster, or pan covered with foil.
5. Bake at 350º for 45 minutes or until it is tender when poked with a fork.
6. Let it cool, and then strip off the peeling.
7. Blend it with an electric mixer or a food processor until it is relatively smooth.
8. Water from the pumpkin will float to the top. Pour the excess off, so your pie or bars don't turn out runny.
9. Cook over low heat for an hour or more to make it thicker.
9. Pre-measure the pumpkin in 2 or 4 cup increments in zip lock bags and freeze. (Pie and bar recipes usually call for 2 cups.) |
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Personal
Notes: |
Personal
Notes: When Jasmine and Zach were younger and I was a "stay-at-home" mom, Wendell planted a garden to the east of the back garage, and I harvested it. He and the kids grew pumpkins several summers, and I made LOTS of pumpkin pie filling using this recipe. It takes a LOT longer than 45 minutes. Just keep poking it to check on it. I think that I added a little water to the bottom of the pan to speed up the process too. I usually made Pumpkin Bars with the pumpkin pie filling.
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