Our Favorite Creamy Pumpkin Pie Featured

  • font size decrease font size increase font size
  • Print
  • Email
  • Perskitchen
    Powered by Conduit Mobile

Our Favorite Creamy Pumpkin Pie

You'll know the holidays are here when you serve up a slice of this special pie.

How to Use Fresh Pumpkin

Two cups fresh pumpkin purée can be used instead of the canned pumpkin. To prepare fresh pumpkin purée, cut 4- to 5-lb. pumpkin in half. Scoop out seeds and stringy fiber. Discard fiber. Reserve seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch pieces. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Simmer on medium-low heat 25 to 30 min. or until pumpkin is tender. Drain well; cool slightly. Remove pumpkin peel; discard. Mash pumpkin flesh with potato masher or in food processor until desired texture; drain 20 min. to remove excess liquid. Refrigerate up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.

Top each serving with a dollop of thawed COOL WHIP Whipped Topping.

Source / Full Story

Rate this item
(0 votes)
Login to post comments
back to top
Contact us to submit your food / kitchen related content.Web E-Kitchen.

Get Our App Now

Popular Recipes

  1. Hot News
  2. Tags
  3. Comments
Candice Swanepoel Looks Hot, Hot, Hot on the Beach!
Exploring the Hottest Kitchen Cabinet Trends
Sprinkled Peanut Butter Crunch Balls
Nutrition Faceoff: Nutella vs. Chocolate Cream Cheese
Potato Gratin Recipe (Potato) +Video

Search

Sign In or Create Account