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
Pumpkin Pie Cremoso y Facil/Tarta De Calabaza
Haz click aqui para ver Ingredientes del Pumpkin Pie:
Medida: Para un molde de 9
Nota: Si tu molde es un poco mas profundo como el mio necesitaras
1 y 1/2 Receta Informacion debajo de los Ingredientes.
Precalienta horno a 425 F. o 220 C.
Pasado 15 minutos baja temperatura a 350 F. o 180C.
Tiempo:
1 Receta: 40 min
1 y 1/2 receta 1 hora
Haz la prueba del chuchillo que salga limpio cada estufa puede variar.
INGREDIENTES:
1 lata de (15 oz) de pure de pumpkin o 2 tazas
1 huevo grande
3 yemas de huevo
1 lata de leche condensada (14oz)
1cucharita de extracto de vainilla
1 cucharita de canela en polvo
1 cucharita de pumpkin spice
1/2 cucharita de sal
1 borde para tartas/Pie Crust
Copia link y busca en Youtube video del como hacer el Crust/ Borde de Tarta:
NOTA:
Si no tienes el pumpkin spice reemplazalo por:
1/8 cucharadita de ginger en polvo (opcional)
1/2 cucharita de clavo molido
1/2 cucharita de nuez moscada.
La receta es para un molde de 9 pero si usas un molde mas amplio
como el mio con 2 de profundidad
usa 1/2 receta extra. Debe quedar hasta arriba
ya que no es una mezcla que crezca
te dejare la medida de 1/2 receta aqui abajo:
1 taza de pure de pumpkin
2 huevos
1/2 lata de leche condensada
1/2 cucharita de extracto de vainilla
1/2 cucharita de canela en polvo
1/2 cucharita de pumpkin spice
1/4 de cucharita de sal
Usa si no tienes el pumpkin spice la opcion de especies por mitad.
Click aqui para ver receta Borde De Tarta/Pie Crust:
Click aqui para ver receta de Cheesecake Pumpkin:
Click aqui para ver receta de Pastel Zanahoria y Pumpkin:
Click aqui para ver receta de Galletas De Pumpkin con chispitas de Chocolate :
Click aqui para ver receta de Rollo De Pumpkin:
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Making Southern Living Pumpkin Crisp - Recipe
In this video, I am making Pumpkin Crisp from the November 2005 edition of Southern Living Magazine.
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DIY Pumpkin Pie from Scratch
This is a subscriber requested video on how I make pumpkin pie with a real pumpkin-- Enjoy!
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The BEST Pumpkin Recipes
Hey guys! Today I am sharing 2 of our favorite pumpkin recipes. These are just the BEST! We are going to start off with a Pumpkin Cream Cheese Bread and follow with some super delicious Pumpkin Caramel Cookies.
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Cooking Fall Recipes from Fresh Pumpkins!
Fall is in full swing and we're headed to the pumpkin patch! We're cooking fall recipes from fresh pumpkins and making delicious pumpkin pie and tasty curry pumpkin soup from scratch. Recipes below - tag us @thehousleylife if you make them!
PUMPKIN PIE RECIPE
Ingredients:
1 Medium – Large Pumpkin
1 ½ C Condensed Milk or Heavy Whipping Cream
1/3 C White Sugar
½ C Brown Sugar
1 TBSP Vanilla Extract
1 tsp Cinnamon
3 Pinches of Salt
1 tsp Ground Nutmeg
2 Eggs
Pre-made pie crust pastry
Directions:
Preheat oven at 350 degrees. Remove pumpkin stem. Cut pumpkin in half, scoop out seeds & pumpkin “guts” and discard.Place each half of pumpkin face down on baking sheet (can use foil or parchment on baking sheet), and bake at 350 degrees for 1 hour (check to ensure it is soft). Let cool before removing pumpkin meat from skin. Turn oven up to preheat at 425 degrees.
Combine and mix 2 cups cooled pumpkin from baked pumpkin, condensed milk or heavy whipping cream, white sugar, brown sugar, vanilla extract, cinnamon, salt, nutmeg, eggs. If mixture seems too thin or runny, add more pumpkin. If you add more pumpkin, add a bit more sugar to taste. Gently place pie crust in pie tin or baking dish. Pour pumpkin mixture into pie crust, filling to just below the edge.
Bake at 425 degrees for 15 minutes. Turn oven down to 350 degrees and bake for approximately 40 minutes. About 30 minutes into bake, put foil over pumpkin pie so crust does not overbake/burn. Let cool and serve with whipped cream.
ADAM’S CURRY PUMPKIN SOUP
Ingredients:
1 medium to large pumpkin
1 Yellow Onion, cut in half
1-2 TBSP Water, for blending
2 TBSP Olive Oil
1 TBSP Minced Garlic
1 Cup Greek Yogurt
1-2 Cups Vegetable or Chicken Stock/Broth
1 TBSP Curry Powder
1 tsp ginger powder
½ tsp Cayenne Pepper
½ tsp Garlic Salt
Salt, to taste
Pepper, to taste
2 Cups Crema Mexicana
Leftover pumpkin pie filling (optional), or ½ tsp nutmeg and ½ tsp maple syrup
**You can either bake or steam pumpkin for this recipe. Baking instructions above in Pumpkin Pie Recipe.
Directions:
To steam the pumpkin, first cut it in half. Scoop out seeds and pumpkin “guts” and discard. Carefully remove skin with a peeler, and cut pumpkin into small pieces/chunks. Steam pumpkin pieces in large stock pot until chunks are soft, about 30 minutes.
Place the halved yellow onion in a blender. Add a small amount of water and 1 TBSP olive oil to blend into a paste. In a large stock pot over low heat, add 1 TBSP olive oil, the onion puree, and minced garlic, stirring frequently. Cook until the onion and garlic are fragrant, about 3 minutes. Using the same blender, puree the pumpkin and greek yogurt. Add the pumpkin and greek yogurt puree to the stock pot with the onion and garlic. Add 1-2 cups broth, depending on desired consistency. Can also add leftover pumpkin pie filling for sweeter flavor, if desired. Add 1 cup crema mexicana and stir to combine. Add curry powder, ginger powder, cayenne pepper, and garlic salt. Add salt and pepper to taste. Allow the mixture to simmer over low heat for 20 minutes, then taste and adjust spices as needed.
Garnish with a dash of crema mexicana and serve warm.
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Pumpkin Puree Day (Pumpkin Cornbread & Pumpkin Mule recipes) | SAM THE COOKING GUY
As we continue 'Elevating Thanksgiving Leftovers Week' we delve into the often neglected 'pumpkin puree' and make a delicious Honey & Pumpkin Cornbread and a stupidly awesome Pumpkin Mule. You'll love them both.
00:00 Intro
1:14 Addressing the pumpkin puree
2:57 Making cornbread mixture
6:14 Prepping pan & transferring cornbread mixture
7:41 baking instructions
8:49 Making a mule
11:31 First Sip - mule
13:37 Cornbread Reveal & Serving
14:50 First Bite
17:28 Outro
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