How To make Po Valley Pumpkin Pie
1 1/4 c All-purpose flour
1/4 c Sugar
1/8 ts Salt
5 tb Unsalted butter
1 lg Egg
FOR THE PUMPKIN FILLING 1 Fresh pumpkin, about 2
-pounds, OR 1 can Solid-pack pumpkin (1 pound) 1/4 ts Salt
2/3 c Sugar
1 ts Grund cinnamom
2 lg Eggs
1 c Almonds, ground
1/2 c Yellow cornmeal
1/2 c Candied orange peel
4 tb Unsalted butter, melted
FOR THE PASTA FROLLA: For the Pasta Frolla: Combine the dry ingredients and mix well. Rub in the butter until it is absorbed, making sure the mixture remains cool and powdery and does not become pastry. Beat the egg and stir in with a fork. Continue stirring until the dough holds together, then knead it briefly, just until smooth. Shape into a disk, wrap in plastic, and regrigerate for at least 1 hour, or until firm. For the Pumpkin Filling: Cut the pumpkin into 2-inch dice, scrape away the filaments from the inside and peel off the skin. Steam the pumpkin over simmering water for about 40 minutes, until it is tender. Puree the pumpkin in a blender or a food processor fitted with a metal blade; cool. If the pumpkin puree is excessively watery, cook it, stirring constantly, over medium heat, preferably in a nonstick pan, to dry it out before proceeding. Measure 2 cups of the pumpkin puree (a little more or less won't matter) into a large mixing bowl. Whisk in the salt, sugar, cinnamon, and eggs, one at a time. Combine the ground almonds and cornmeal and stir into the pumpkin mixture. Place the candied orange peel in a strainer, rinse under cold, running water, and chop it finely with a sharp knife. (Oil the blade of the knife to prevent it from sticking to the peel.) Stir the chopped peel into the filling, then fold in the melted butter. To Assemble the Pie: Roll the dough out on a floured surface into a large disk, about 14 inches in diameter. Fold the disk of dough in half and fit it into a buttered 9-by-2-inch deep layer cake pan. Press the dough against the bottom and sides of the pan and trim the edges so they are even with the top of the pan. Pour in the filling and spread it evenly. The filling will be about 1/2-inch lower than the top of the pan. Fold the excess dough at the rim inward so that it makes a border about 1/2-inch wide at the edge. Bake the pie in the lower third of a preheated 350 F oven for about 45 minutes, until the filling is set and the dough is a light golden color. Cool the pie in the pan on a rack. When the pie is completely cooled, place a flat plate or pan on top and invert. Lift off the baking pan and replace it with a platter. Invert again and remove the top plate or pan. Keep the pie loosely covered at room temperature before serving. Makes 10 servings. Nutrition Information per Serving: 358 Calories, 7 g Protein, 20 g Fat, 16 g Saturated Fat, 41 g Carbohydrate, 112 mg cholesterol, 105 mg Sodium [THE WASHINGTON POST; Ocober 31, 1990] Posted by Fred Peters.
How To make Po Valley Pumpkin Pie's Videos
My Minecraft Pumpkin Pies Recipe
How to make a Pumpkin Pie straight out of Minecraft. These pies are tiny, so they fit in your pocket. You can even cook them in a tiny furnace instead of a clunky old oven. Here's how you make them!
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For roasted pumpkin:
1 small sugar pie pumpkin
Canola Oil+salt
For pies:
1/3 cup + 2 TBL dark brown sugar
1 egg
1/2 tsp vanilla extract
1 cup half + half
Pinch of salt
Pumpkin Pie Spice, to taste
Storebought pie crust
For Roasted Pumpkin: Slice a sugar pie pumpkin in half. Scoop out seeds. Lube up with canola oil and salt on a parchment lined sheet. Bake in a 400 degree oven for 30-45 mins or until pumpkin flesh is soft. Cool completely.
When pumpkin is cool, scoop out into large pot. Puree until smooth with a stick blender. You can also use a regular blender. Cook on medium heat for five minutes just to cook out a little excess water. Reserve 1 cup for the pies. Allow to cool.
For pies, roll out pie crust in four-five mini tart pans. Dock the bottom of the pies with a fork. In a cup with a spout, combine your reserved pumpkin, half and half, egg, sugar, and vanilla. Add pumpkin pie spice to taste, I like 1 tsp. Add salt. Whisk to combine.
Place prepped tart tins on a small baking sheet. Pour in pie filling just below the top. Bake in a 400 degree oven for 15 mins, then cook for 350 degrees for another 20-25 mins. Remove from oven and allow to cool completely. Serve at room temp. Recipe by Jammy Cooks.
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Instant Pumpkin Pie Filling that's Shelf Stable! #harvestrightcommunity
What a great convenience this will be for me for mealtime! If I have a frozen ready pie crust I could quite literally whip up a fresh pie - ready to bake- in minutes! Talk about amazing holliday prep! Or what about surprise company, or those nights you just feel like dessert, but don't want to go through all the work... make a crustless pie like I did! It's like a Pumpkin Custard of sorts!
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Pumpkin Pie from Scratch
Pumpkin Pie from Scratch is what i do here on the homestead.
The Pumpkin pie recipe is all laid out for you in the video. When i Make pumpkin pie here it is not perfect. We love to bake here on the homestead.
This pumpkin pie is only the beginning of our baking this year.
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Crustless IMPOSSBILE Pumpkin Pie - No Special Ingredients | Thanksgiving Pie Collaboration '23
Printable recipe:
Impossible Pumpkin Pie Ingredients:
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp allspice
1 1/2 cup sugar
6 tbsp melted butter
4 eggs
1 28oz canned pumpkin
1 15oz can evaporate milk
2 Tbsp Watkin's Baking Vanilla
Whipped Cream
2 cups heavy whipping cream
1/2 cup powdered sugar
1 Tbsp Watkin's Baking Vanilla
Watkin's Vanilla: (Use consultant ID 5034484 when checking out)
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Pumpkin Patch & Baking Pumpkin Pie! || Bake With Us || Family Vlog
Hi Guys! Today we went to our local pumpkin patch and explored the farm, learned some great facts about the farm animals and enjoyed some family time! We also decided to bake us a tasty pumpkin pie!! Recipe below! Enjoy!
~Christina
Pie Crust:
1 stick butter (melted and cooled)
1 Tbs vegetable oil
1 Tbs granulated sugar
1/4 tsp sugar
1/4 tsp salt
1 1/2 cups all-purpose flour, with additional added if needed
Pie Filling Ingredients:
1 can (15 ounces) pumpkin puree (not pie mix)
1 can (14 oz) sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp fine salt
1/8 tsp ground cloves
recipe can be found at
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