HOW TO MAKE HOME MADE PUMPKIN

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HOME MADE SWEET POTATO PUMPKIN PIE

HOME MADE SWEET POTATO PUMPKIN PIE
A great home made pumpkin to try !
INGREDIENTS
  • 1 15 oz. can Libby’s pumpkin pie filling
  • 1 15 oz. can candied yams
  • 1/2 cup light brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup coconut milk
  • 2 tablespoon melted butter
  • 2 large eggs
  • 1 refrigerated pie crust
  • 3 tablespoon Myer's Rum

INSTRUCTIONS
Preheat oven to 350°F.
In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth.
Fill a 10-inch pie crust with the mixture.
Bake for 1 1/2 hours.
Remove from the oven and set aside for at least 20 minutes before serving. Better when chilled. The home made pumpkin is ready...enjoy it !
real-pumpkin-pie


LIGHTER LIBBY'S® PUMPKIN PIE

LIGHTER LIBBY'S® PUMPKIN PIE
A nice home made pumpkin recipe .....try this one !
INGREDIENTS
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 large egg whites
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • Light whipped cream (optional)
INSTRUCTIONS
MIX sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)

Cooks Note:
FOR 2 SHALLOW PIES, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for additional 15 to 20 minutes or until pies test done.

If using a metal or foil pan, bake on preheated heavy-duty baking sheet. Do not freeze as this will cause filling to separate from crust.

The home made pumpkin recipe is ready to serve...enjoy it with friends ! Nice !
Home made pumpkin.: Cinnamon-pumpkin-cheesecake-pie.

HOMEMADE YOGURT PUMPKIN PIE

HOMEMADE YOGURT PUMPKIN PIE
INGREDIENTS
  • 3 beaten eggs
  • 2 cups cooked pumpkin
  • 1-1/2 cups plain kefir or yogurt
  • 3/4 cup maple syrup
  • 2 tablespoons Myer's dark rum
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla
  • pinch of salt
  • 1 pie crust (bottom)
INSTRUCTIONS
If using fresh pumpkin, drain in cheesecloth to remove excess liquid.
In the bowl of an electric mixer, combine ingredients (other than pie crust).
Pour filling into an 8-inch pie crust.
Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more). The homemade pumpkin is ready !

HOME MADE PUMPKIN FROST PIE

HOME MADE PUMPKIN FROST PIE
A great home made pumpkin recipe to try !
INGREDIENTS
  • 1 cup pumpkin, fresh, frozen or canned
  • 1/2 cup brown sugar
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • pinch each of nutmeg and ginger
  • few drops vanilla or rum
  • 1 quart vanilla ice cream, softened
  • 9-inch graham cracker pie crust
INSTRUCTIONS
Mix together pumpkin, sugar, salt and spices. Add pumpkin mixture to ice cream and blend well. (If using fresh or frozen pumpkin, squeeze out excess liquid).
Pour into pie shell and freeze until firm.
Top with whipped cream flavored with confectioners' sugar and a few drops of rum or serve with vanilla ice cream. The home made pumpkin recipe frost is ready to serve...!
real-home made pumpkin-pie