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 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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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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Pumpkin Meringue Pie
A new twist on a holiday favorite...top your pumpkin pie with a delicious meringue!
Ingredients:
1-15 oz can pumpkin
1-14 oz can sweetened condensed milk (or 1 can evaporated milk with 3/4 Cup brown sugar
1 egg, beaten
1/2 tsp salt
3 egg yolks (reserve the whites for the meringue)
1-1/2 tsp molasses ( or Karo syrup)
1-1/2 tsp pumpkin pie spice
1/2 tsp Chinese five spice powder
1/2 tsp vanilla
prepared 9 pie pan with unbaked pie crust (May use graham cracker pie crust)
For Meringue: whip egg whites until they form stiff peaks. Then add 1/4 tsp cream of tartar, 1/4 Cup powdered sugar and 1/2 tsp vanilla extract.
Mix first ingredients well, fill pie crust. Bake at 425 for 15 minutes, then lower heat to 350 and bake an additional 45 minutes, or until a knife inserted comes out clean.
Remove from oven. Top with meringue and bake an additional 10 minutes at 425. Watch closely to prevent burning.
Pumpkin Pie Made From REAL Pumpkins! || What's Cookin' Wednesday
On today's What's Cookin' Wednesday video we are showing you how to process a pumpkin to make your own pumpkin puree. With this puree we can then make a tasty pumpkin pie. We won't waste the seeds either, Jon will show you 3 great flavors to add you to easy roasted pumpkin seeds.
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How to Freeze Dry Pumpkin Pie & Butterscotch Pudding with a Harvest Right Freeze Dryer
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How to Freeze Dry Pumpkin Pie & Butterscotch Pudding with a Harvest Right Freeze Dryer
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Welcome to our Freeze Dry Friday Series. Every Friday, we drop a new video about something that we have freeze dried or a freeze dried items that we use in our household. This week, we decided to freeze dry PUMPKIN PIE AND BUTTERSCOTCH PUDDING. We are a homeschooling, homesteading family of 10 in northern Arizona. We love to be prepared, raise our animals, and be together to laugh.
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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)
Video Collaborators of Thanksgiving Pies 2023
My Table of Three (11/01)
Karen Jones Food & Family (11/02)
A Country Life (11/03)
Hottle Haus (11/04)
Merely Melissa (11/05)
Parsnips and Parsimony (11/06)
Pike's Creek (11/07)
The Inquisitive Farmwife (11/08)
The Orthodox Christian Table (11/09)
Mennonite Farmhouse (11/10)
Homesteading With The Zimmermans (11/11)
Ann's Southern Kitchen (11/12)
Kettle Kitchen (11/13)
Not For Nothing Homestead (11/14)
Big Valley Living, Citrus Pie (11/15)
My Montana Kitchen (11/16)
My Table of Three (11/17)
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