3 EASY Desserts for Pumpkin Lovers
Fall is almost here and I am ready for pumpkin recipes! Bring on the cool weather! If you are a pumpkin lover, you must try these 3 easy desserts! They are so easy and your guests will think you slaved all day in the kitchen, when really, it only takes a few minutes to throw together!
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Check out 3 MORE Pumpkin Recipes here:
Quick tips:
When the recipe calls for only 3/4 of a can of pumpkin, you can easily but the rest in a freezer bag or in container and stick it in the freezer!
Want to use fresh pumpkin?
Fresh pumpkin and canned pumpkin work a little differently.
Fifteen ounces of canned pumpkin is just shy of 2 cups (16 ounces would be 2 cups).
A 3-pound pumpkin (meant for pie) will likely give you enough puree for your recipe.
Here are some good tips for using fresh pumpkin: Pumpkin math: After cooking and draining, this is about what to expect from a typical cooking pumpkin.
2-1/2 pound pie pumpkin = 1 3/4 cups puree 3 1/2 pound pie pumpkin = 2 1/2 cups puree 6 pound carving pumpkin = 2 3/4 cups puree 5 pound round pumpkin = 3 1/3 cups puree.
Find the printable recipes here:
Simple Pumpkin Pie:
Caramel Pumpkin Poke Cake:
Mini Pumpkin Poppers:
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Make sure you do THIS for the BEST homemade pumpkin puree!
Make your own homemade pumpkin puree with this easy DIY tutorial!
Fresh pumpkins can be SO much better than that questionable can on your grocery store shelf... or it can be MUCH worse...
Have you ever wondered why that is? It often boils down to variety and curing!
There's nothing worse than spending your precious time roasting and pureeing your own homemade pumpkin, only to have it taste horrible!
If you're planning to make any pumpkin recipes this fall (perhaps a homemade pumpkin pie for Thanksgiving?) make sure you follow Carolyn's tips for choosing and curing your pumpkin properly.
SPECIAL TIP! If you don’t want to peel your pumpkin or cut it in half, watch as Carolyn shows you the easiest way to prepare a whole pumpkin for easy DIY pumpkin puree!
With these tips, your homemade pumpkin puree will always taste better than that store-bought can!
For full instructions, head on over and check out the blog post:
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#pumpkinpuree #homemadepumpkinpuree #howto #DIY #curingpumpkins
Pumpkin Pie Freezer Pop
What better way to bridge the summer and autumn seasons than with Pumpkin Pie Freezer Pops.
Find the recipe here:
The Untold Truth Of Costco's Pumpkin Pie
While a lot of people may prefer to make their own pumpkin pie for Thanksgiving, not everyone has the time or energy for baking. If you want to buy a pre-made pie that will still be a big hit, you can’t go wrong with Costco’s pumpkin pie. The large, affordable pie has developed quite a fandom over the years, and you’ve probably had it at a Thanksgiving gathering before, even if you weren’t aware of it. Hey, you can even technically say it’s an old family recipe, as long as you don’t say which family. Let’s take a look at the untold truth of Costco’s pumpkin pie.
#PumpkinPie #Costco #Truth
Bake or buy? | 0:00
A traditional recipe | 1:00
On ice | 1:41
Millions and millions served | 2:24
A filling pie filling | 2:51
Illinois-grown | 3:44
Room for dessert | 4:28
Costco cult following | 5:01
Read Full Article:
Beth's Pumpkin Pie Recipe with Marshmallow Topping | ENTERTAINING WITH BETH
Learn how to make a delicious Pumpkin Pie Recipe with Marshmallow topping. A great Thanksgiving dessert idea to switch things up this year!
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BETH'S PUMPKIN PIE WITH TOASTED MARSHMALLOW TOPPING
Serves 8
INGREDIENTS:
For Crust:
1 ¼ cups (150g) flour
3 tbsp (31 g) powdered sugar
½ tsp (2.5 ml) salt
½ cup (120 g) butter, chilled and diced into cubes
1 egg yolk and egg white separated
2 tbsp (30 ml) ice water
Filling:
15 ounce can (422 g) pure pumpkin puree
1 ¼ tsp (6.25ml) pumpkin pie spice
½ tsp (2.5 ml) salt
2 eggs
14 ounce can (396 g) sweetened condensed milk
Marshmallow Topping:
2 egg whites
1 cup (240 ml) of light corn syrup
pinch of salt
½ tsp (2.5 ml) vanilla
¼ tsp (1.25 ml) cream of tartar
2 tbsp (25 g) sugar
METHOD:
In the bowl of a food process combine flour, powdered sugar and salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.
In a small bowl whisk together the egg yolk and ice water and then slowly add this mixture to the food processor pulsing until a dough ball forms. (reserve egg white)
Turn dough out onto a floured surface, flatten into a disk and wrap in plastic wrap. Chill in refrigerator for at least 1 hour.
Preheat heat oven to 450F (232C)
Once dough is chilled, roll out to 1/8 thickness and fit into a pie tin. Trim edges of dough around rim and then fold up to create a double crust.
Press crust together to form an even level around the rim. Then use the Pastry Wheel Decorator to run over the pie crust to form a decorative edge. Then place the pie shell in the freezer to set up while you prep the filling.
In a large bowl combine the pumpkin puree, pumpkin pie spice and salt. Whisk until smooth. Then add the eggs and sweetened condensed milk.
Remove pie from freezer and place on a baking sheet. Pour filling into shell. Lightly brush pie crust with the egg white to seal crust and ultimately form a golden, shinny crust.
Bake at 450F (232C) for 15 mins. Then reduce temperature to 350F and bake for another 35-40 mins until pie is set. Place a pie shield, or strip of aluminum foil, around the crust to prevent over browning.
Allow pie to cool completely and then make the marshmallow topping.
Place 2 egg whites, corn syrup, salt, vanilla and cream of tartar in a bowl and whip on high until stiff peaks form and mixture is glossy. Slowly add sugar.
Transfer marshmallow to a pastry bag fitted with a round tip. Pipe out decorative mounds or swirls in the center of the pie.
If you are not serving right away, the pie can be refrigerated, uncovered, until ready to serve. Then proceed with last step of broiling.
Place pie under the broiler for 1-2 mins until marshmallow topping turns golden brown.
BE CAREFUL! Marshmallow burns quickly so please keep an eye on it while broiling, do not walk away! Enjoy! xx
ABOUT THIS CHANNEL
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Freezing Whole Pumpkin Purée For Pies How To Prepare For Freezer @ourforeverfarm
This is so easy. Just follow video! Now I’m just making pies with my frozen pumpkin. This year at Thanksgiving there was a shortage of pumpkin purée. I didn’t have to worry. And that’s my goal. I love having freezers and pantries full!!
Thank y’all for watching.
Blessings,
Val & Sweet Hunter
Pumpkin pie video coming next. I’ll link it when I get it uploaded.
Here is the sweet potato pie video I talked about in this video.
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