How do I use pumpkin pie filling?!
I want to use the filling and NOT pumpkin puree!. I can't find any recipes that use the filling instead!. can I make a pumpkin cheesecake with the filling!?Www@FoodAQ@Com
Answers:
Wow, you're not kidding you can't find any pie recipes using the filling! My suggestion for pie would be the following:
1) Preheat the oven to 350 degrees F!.
2) Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides!. Pinch and crimp the edges together!.
3) Put the pie shell back into the freezer for 1 hour to firm up!. Fit a piece of aluminum foil to cover the inside of the shell completely!. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven!.
4) Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color!.
5) Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set!. Place the pie on a wire rack and cool to room temperature!. Cut into slices and top each piece with whipped cream!.
_ _ _ _ _ _
If you decide to go with making a pumpkin cheesecake you can try this recipe:
PUMPKIN CHEESECAKE
Crust (recipe follows)
4 (8-ounce) packages light cream cheese, softened
? cup firmly packed brown sugar
3 eggs (or 2 eggs plus 2 egg whites!.
2 tablespoons flour
1 (30-ounce) can pumpkin pie mix (see note)
? cup chopped pecans or walnuts
Pure maple syrup
Whipped cream
Prepare crust; refrigerate until ready to fill!.
Soften unwrapped cream cheese in microwave at medium (50 percent) power 2 minutes!. Beat cream cheese in large bowl until fluffy!. Gradually add sugar!. Add eggs, one at a time, beating well after each addition!. Gradually add flour and pumpkin pie mix!. Blend well and stir in nuts!. Pour into crust-lined pan!.
Bake in preheated 325-degree oven 1 hour 45 minutes, or until center feels firm when touched!. Cool in pan on wire rack!. Carefully run a sharp knife around edges to loosen sides so cake will not crack on top!. Brush top with maple syrup!. Chill completely!. Remove sides of pan!. When ready to serve, garnish with pecans and whipped cream or mixture of whipped topping and nonfat vanilla yogurt!. Makes 10 to 12 servings!.
CRUST:
? cup graham cracker crumbs
3 tablespoons melted butter or diet margarine
1 teaspoon cinnamon
2 tablespoons firmly packed brown sugar
3 tablespoons chopped pecans or walnuts (optional)
Preheat oven to 325 degrees!. Grease a 9-inch springform pan, or coat with vegetable oil spray!. Combine crumbs, butter, cinnamon, sugar and nuts!. Line bottom and partly up the sides of prepared pan and refrigerate until ready to add filling!.
NOTE:
To substitute canned pumpkin for pumpkin pie mix, use 1 (16-ounce) can pumpkin; increase sugar to 1? cups; use 5 eggs and ? cup flour, and add 2 teaspoons pumpkin pie spice!. Pie mix filling basically has the sugar and spices already added!.
_ _ _ _ _ _
And if you're going for something different try a pumpkin cake:
PUMPKIN PIE CAKE
1 box yellow cake mix with pudding
3 eggs
1 1/4 sticks butter
1 (16 oz!.) can Libby's Pumpkin Pie Mix
2/3 c!. Eagle Brand milk
1/4 c!. sugar
1/2 tsp!. cinnamon
Reserve 1 cup cake mix!. Mix remaining box of cake mix, 1 egg, 1 stick of melted butter and mix!. Take a 13x9 pan and dish and press in bottom with your hands!.
Mix 1 can of pumpkin pie mix, 2/3 cup Eagle Brand milk, 2 eggs; pour over crust!. Then mix the 1 cup of cake mix, 1/4 cup of sugar, 1/4 cup butter (do not melt), 1/2 teaspoon cinnamon!. It will look lumpy!. Sprinkle over filling and bake at 350 degrees for 50 minutes!.
Hope these help :)Www@FoodAQ@Com
1) Preheat the oven to 350 degrees F!.
2) Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides!. Pinch and crimp the edges together!.
3) Put the pie shell back into the freezer for 1 hour to firm up!. Fit a piece of aluminum foil to cover the inside of the shell completely!. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven!.
4) Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color!.
5) Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set!. Place the pie on a wire rack and cool to room temperature!. Cut into slices and top each piece with whipped cream!.
_ _ _ _ _ _
If you decide to go with making a pumpkin cheesecake you can try this recipe:
PUMPKIN CHEESECAKE
Crust (recipe follows)
4 (8-ounce) packages light cream cheese, softened
? cup firmly packed brown sugar
3 eggs (or 2 eggs plus 2 egg whites!.
2 tablespoons flour
1 (30-ounce) can pumpkin pie mix (see note)
? cup chopped pecans or walnuts
Pure maple syrup
Whipped cream
Prepare crust; refrigerate until ready to fill!.
Soften unwrapped cream cheese in microwave at medium (50 percent) power 2 minutes!. Beat cream cheese in large bowl until fluffy!. Gradually add sugar!. Add eggs, one at a time, beating well after each addition!. Gradually add flour and pumpkin pie mix!. Blend well and stir in nuts!. Pour into crust-lined pan!.
Bake in preheated 325-degree oven 1 hour 45 minutes, or until center feels firm when touched!. Cool in pan on wire rack!. Carefully run a sharp knife around edges to loosen sides so cake will not crack on top!. Brush top with maple syrup!. Chill completely!. Remove sides of pan!. When ready to serve, garnish with pecans and whipped cream or mixture of whipped topping and nonfat vanilla yogurt!. Makes 10 to 12 servings!.
CRUST:
? cup graham cracker crumbs
3 tablespoons melted butter or diet margarine
1 teaspoon cinnamon
2 tablespoons firmly packed brown sugar
3 tablespoons chopped pecans or walnuts (optional)
Preheat oven to 325 degrees!. Grease a 9-inch springform pan, or coat with vegetable oil spray!. Combine crumbs, butter, cinnamon, sugar and nuts!. Line bottom and partly up the sides of prepared pan and refrigerate until ready to add filling!.
NOTE:
To substitute canned pumpkin for pumpkin pie mix, use 1 (16-ounce) can pumpkin; increase sugar to 1? cups; use 5 eggs and ? cup flour, and add 2 teaspoons pumpkin pie spice!. Pie mix filling basically has the sugar and spices already added!.
_ _ _ _ _ _
And if you're going for something different try a pumpkin cake:
PUMPKIN PIE CAKE
1 box yellow cake mix with pudding
3 eggs
1 1/4 sticks butter
1 (16 oz!.) can Libby's Pumpkin Pie Mix
2/3 c!. Eagle Brand milk
1/4 c!. sugar
1/2 tsp!. cinnamon
Reserve 1 cup cake mix!. Mix remaining box of cake mix, 1 egg, 1 stick of melted butter and mix!. Take a 13x9 pan and dish and press in bottom with your hands!.
Mix 1 can of pumpkin pie mix, 2/3 cup Eagle Brand milk, 2 eggs; pour over crust!. Then mix the 1 cup of cake mix, 1/4 cup of sugar, 1/4 cup butter (do not melt), 1/2 teaspoon cinnamon!. It will look lumpy!. Sprinkle over filling and bake at 350 degrees for 50 minutes!.
Hope these help :)Www@FoodAQ@Com
There should be a recipe right there on the label!. I think every pumpkin pie or pumpkin dessert is made with the filling!. I have never heard of pumpkin puree being used!. Or do you mean the actual inside guts of a pumpkin!?!? Then you might have to do a little research!.!.!.
http://www!.pumpkinpatchesandmore!.org/pum!.!.!.
Here is one for a pumpkin cheesecake from real pumpkin!.!.or you can scroll to the top left side and click on Autumn Recipes and scroll back down to the bottom and click on the different links, they have real pumpkin pie recipes from scratch and so on!.!.!.hope this helped!Www@FoodAQ@Com
http://www!.pumpkinpatchesandmore!.org/pum!.!.!.
Here is one for a pumpkin cheesecake from real pumpkin!.!.or you can scroll to the top left side and click on Autumn Recipes and scroll back down to the bottom and click on the different links, they have real pumpkin pie recipes from scratch and so on!.!.!.hope this helped!Www@FoodAQ@Com
A can of pumpkin pie filling tells you how to make a pie with it on the label!.
I guess you -could- use it to make a cheesecake; however, you would have to make several adjustments from the amount of sugar to the amount of spice, etc!.
You would be much better off just getting a can of puree or making some puree yourself and following a cheesecake recipe!. Epicurious!.com has several pumpkin cheesecake recipes!.Www@FoodAQ@Com
I guess you -could- use it to make a cheesecake; however, you would have to make several adjustments from the amount of sugar to the amount of spice, etc!.
You would be much better off just getting a can of puree or making some puree yourself and following a cheesecake recipe!. Epicurious!.com has several pumpkin cheesecake recipes!.Www@FoodAQ@Com
Canned pumpkin pie filling already has the milk, eggs and spices in it!. You would have to adjust everything to use it for cheesecake!. Use it as a pie only!. The recipe for pie is on the can!. Buy pureed pumpkin for the cheesecake!.Www@FoodAQ@Com
You can use either the filling or the puree!. You could make a pumpkin cheese cake with it too!.Www@FoodAQ@Com