Pumpkin Puree Can Pie Recipe

Pumpkin Puree Can Pie Recipe – Do you have leftover fresh or canned pumpkin puree? I’m sharing over 30 recipes that use your leftover pumpkin, plus the best ways to preserve it. I make a lot of pumpkin pie in the fall and I know many of you do too, so this post came in handy!

It’s easy to bake with pumpkin in the fall (pumpkin chocolate chip cookies!) because it’s a versatile and delicious ingredient that adds moisture and flavor to baked goods. I usually cook with canned pumpkin puree because it’s the easiest, so I usually have 1/4 cup or 1/2 cup left in the can. Or if I make a big batch of homemade pumpkin (this tutorial on homemade pumpkin is awesome), I usually have leftovers.

Pumpkin Puree Can Pie Recipe

Does this sound like you? Leftover pumpkin puree to eat over your life? Maybe not the reason I explained (LOL), but this article will solve that problem!

Pumpkin Puree Recipe

Store in the refrigerator: Fresh or canned fruit juice can be stored for up to 1 week in the refrigerator. Remove the remaining pumpkin from the can and place it in a container with a tight-fitting lid or a bowl that you can cover tightly with plastic wrap or foil. Keep the pumpkin puree in the same way, tightly covered.

How to Make Pumpkin Puree: You can freeze fresh or canned pumpkin puree for up to 3 months. To freeze, pour into a zip-top bag, lay flat, squeeze out the air and place directly in the freezer. You can freeze in a tightly closed container (the less air in the container, the better) or in ice trays. When frozen in the ice box, remove the pumpkin and put it in an airtight container. Thaw at room temperature or in the refrigerator and if the liquid is too much after thawing, drain it.

Pumpkin weighs 8 ounces per cup, so there are less than 2 cups in a 15 ounce can. That said, however, you can use 1 to 2 recipes each calling for 1 cup (up to 225g) of pumpkin – you won’t miss anything. Leave 1 tablespoon of pumpkin (about 15g) on ​​each recipe. (You can even add a tablespoon or two of unsweetened applesauce to replace the pumpkin puree.) In the list below, you can mix and match the recipes up to 2 cups.

How To Make Libby’s Pumpkin Pie • Love From The Oven

It turns out that the amount of food that uses the entire 15-ounce (425 g) sample of pumpkin is small. If you’re not in the mood for more recipes with pumpkin, the recipe below (for convenience) uses the entire 15-ounce can.

PS: Where there’s pumpkin, there’s pumpkin pie and you can make your own with this homemade pumpkin spice recipe and free printables for your pumpkin spice recipe.

Sally McKenney is a food photographer, author and baker. Her kitchen-tested recipes and detailed instructions give readers the knowledge and confidence to cook from scratch. Sally featured in This is Libby’s Pumpkin Pie recipe from the back of Libby’s 100% Pumpkin Puree, but enhanced with some simple pie-making tips I’ve learned over the years! With its ultra-smooth texture and subtly spicy filling, this recipe is the epitome of Thanksgiving pumpkin pie!

Old Fashioned Bourbon Pumpkin Pie — Under A Tin Roof

Libby’s famous pumpkin pie is the perfect pie recipe. That’s the dictionary definition of Thanksgiving “pumpkin pie.” The pumpkin pie is smooth yet creamy, smooth with a slight bite, and spicy with subtle notes of cinnamon, ginger, and cloves. The best part? Pumpkin pie comes together quickly, especially if you use a store-bought pie like I did!

This recipe is a classic and comes off the back of Libby’s 100% Pure Pumpkin Puree. And with a few simple tweaks, you can make Libby’s timeless pumpkin recipe even better!

@google “Libby’s pumpkin pie recipe, elevated” if you want the full recipe!!! #bakingrecipe #bakingtiktok #thanksgiving #pumpkinpie ♬ The Great British Cake – Tom Howe

The Best Pumpkin Pie Recipe

This recipe is part of my Back-Of-The-Box-Recipes baking series, where I make and review recipes that include packaged popular ingredients. Often I adapt recipes for more modern tastes. I also include ideas and tips to improve recipes! Past recipes include my version of the Toll House Chocolate Chip Cookie Recipe and the Chocolate Hershey Cake Recipe.

But first, let’s go back. If you don’t live in the United States, you may be wondering what “Libby’s Famous Pumpkin Pie Recipe” is. In the United States, it is common for people to make pumpkin pies during the winter holidays, especially Thanksgiving. And food manufacturers have made pumpkin pie easy by selling canned pumpkin puree. One of the most popular brands of canned pumpkin puree is Libby’s. According to many reliable sources like Bon Appetit, Cook’s Illustrated and

According to this Medium article, Libby started dating an American farmer named Elijah Dickinson. Dickinson grows Dickinson pumpkins, large, non-moist varieties still used today to make Libby pumpkin puree. Dickinson began packing her beautiful pumpkins. He also includes a pumpkin recipe on each box to encourage people to buy his products. Dickinson’s product was so successful that it was eventually purchased by McNeill & Libby, a Chicago meat canner, in the 1800s.

Ba’s Best Pumpkin Pie Recipe

Different. According to Nestlé’s version, Elijah Dickinson’s grandmother created the first recipe for Libby’s pumpkin pie included in Dickinson’s cans. However,

Although I can’t decide which story is true, both agree that canned pumpkin is a game changer. Speaking

: “Before Libby’s recipe, pumpkins were considered a labor of love. The squash must be broken, sown, roasted and crushed. But with canned pumpkin puree like Libby’s, “suddenly pumpkin pie is a dessert that anyone can make in an hour.” »

How To Make A Wonderful White Pumpkin Pie

Now let’s talk about all the reasons why you should make MY version of Libby’s classic pumpkin pie recipe:

The original recipe for Libby’s Famous Pumpkin Pie on the box just tells you to prepare the filling, then pour it into the pie. It doesn’t specify if the cookie is homemade, store bought, raw, baked, frozen, room temperature or otherwise.

And between you and me, if I had read the instructions when I started baking, I might have ruined everyone’s health. For what? Maybe I’ll just pour the container into the raw, frozen, grocery store. And it will make the soggyest cookie… ever!

Pumpkin Pie Bars Recipe

Most recipes for custard-filled pies (including pumpkin pies!) require you to pre-bake the pie before filling it. Pre-baking the pie helps keep the crust crisp and avoids a soggy pie. There is also the fact that many of the custard fillings are eaten faster than the crust itself. The crust needs more time in the oven to get really crispy.

So in my recipe below I add specific instructions on how to pre-bake a store-bought cookie. Although most pastry shops come with instructions on how to pre-bake the crust, I have never been satisfied with their results. I noticed that the crusts were never crispy or cooked enough! So the recipe below uses my tried and true method of pre-baking cookies.

My tried and true way of pre-baking cookies is to cover the cookie with egg wash to keep it from getting soggy. To make the egg wash, just mix together 1 large egg and a little water. Then brush it all over the bottom of the pre-baked crust to maintain the crispiness! This guarantees a crispy crust 100% of the time.

Pumpkin Pie Recipe (video)

Am I the only problem with this method? You end up with the egg yolk. Although you can save it to use in desserts (like these Egg Yolk and Chocolate Chip Cookies or Neapolitans), I like to use it now. In one of my test recipes, I ended up adding leftover eggs to the pumpkin pie. I *LOVE* the results. The added egg yolk makes the pumpkin pie a little smoother and creamier.

The first recipe on the back of the box tells you to bake the cookies at 425°F for 15 minutes. After 15 minutes, she suggests you lower the oven temperature to 350°F and continue baking for another 30 to 40 minutes. This is nothing unusual. Many pie recipes instruct bakers to bake pies first at a warm temperature and then at a lower temperature.

For what? It looks like your oven will take some time to cool down to the new temperature. But the oven is very different. Some will reduce the temperature in 10 to 15 minutes; others will take 20-30 minutes to do. If your oven is always warm, these tips reduce the risk of overcooking the cookies. And that brings its own problems (in fact, check the problems and FAQ section of this blog post).

What’s The Difference Between Canned Pumpkin And Pumpkin Puree?

So my solution? Let’s make a pie

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