How To make Pumpkin Patch Pie

HOW TO MAKE HOMEMADE PUMPKIN PUREE: Easy Pumpkin Purée from Scratch/Sugar Pie & Carving Variety

When you're done using pumpkins for Fall decoration, don't toss them out. Turn them into Pumpkin Purée. It's so easy to do, and - in my opinion - fresh pumpkin is so much better than pumpkin from a can. Here's how to make pumpkin purée:

Use a sharp knife to remove stem and cut pumpkin in half. Take out all the seeds, as well as the stringy membrane. It's helpful to use the side of the spoon to scrape off the membrane. When pumpkin is clean, place flesh side down on a cookie sheet that has been lined with parchment paper, cover with aluminum foil, and bake at 400º for 40 minutes to an hour, depending on size. The pumpkin is cooked when you can easily pierce through the skin and into the flesh with a fork. Allow to cool, then spoon out all the flesh of the pumpkin and place it into a food processor or blender. Purée until smooth. If you are using a Sugar Pie pumpkin, typically, there is no need for straining. But if you are using a carving pumpkin, it has more liquid in it, and you will need to strain it. That is easily done by lining a colander with multiple layers of cheese cloth, then pouring your pumpkin on top of the cheese cloth into the colander, and allow enough time for all the liquid to drain out. Place pumpkin purée in sealed container and keep refrigerated until ready to use in your favorite pumpkin recipes.

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:30 Acoustic Loop -
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Making Pumpkin Pie (From 'Carving' Pumpkins)

Halloween is over and the 'carving' pumpkins are on sale at silly giveaway prices - so let's grab one and see if they can be used for more than just carving...

Pumpkin Palooza - Pumpkin Patch Pie

Pumpkin Patch Pie
This recipe will make 25 single servings.

An easy-to-make, easy-to-clean-up fall recipe

Materials:
-1 gallon zip top freezer bag
-2 2/3 cups cold milk
-2 packages (4 serving size) instant vanilla pudding mix.
-1 can (15 ounces) solid-pack pumpkin
-1 teaspoon ground cinnamon
-½ teaspoon ground ginger
-Graham cracker crumbs
-25 small cups
-scissors
-1 can whipped topping
-25 spoons

1. Combine the milk and instant pudding in the zip top bag.
2. Remove the air and zip the bag shut.
3. Squeeze and kneed with hands until blended for 1 minute.
4. Add the pumpkin, cinnamon, and ginger.
5. Remove the air and zip the bag shut.
6. Squeeze and kneed with hands until blended for 2 minutes.
7. Place 1/2 Tablespoon of graham cracker crumbs in the bottom of small
cups.
8. Cut corner of gallon freezer bag and squeeze pie filling into cups.
9. Garnish with a dollop of whipped topping.
10. Add a spoon. Serve and enjoy.

How to Lattice Pie Crust | Sally's Baking Recipes

Learn how to create a stunning lattice pie crust with this easy video tutorial and my tips and tricks for pie dough success. Latticing pie dough is much easier than it looks!

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Homemade Pumpkin Pie | Pumpkin Patch Finale | Craftmas Day 4

Throughout the month of November, I posted a series on my journey growing pumpkins. The day has come when we harvested our pumpkins and turned them into a delectable homemade pumpkin pie. Let's get baking!!

Tags:
#pumpkinpie #homemade #pumpkins #homegrown #easy #simple #delicious #thebest # #delectable #tasty #pie #dessert #fall #winter #christmas #curlycrafter

5 Pumpkin Recipes To Make This Fall • Tasty

5 pumpkin recipes that'll satisfy those Fall cravings ????

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