Pumpkin pie filling is a sweet dessert topping that is often used in pumpkin pies. It is also sometimes called pumpkin puree. Pumpkin pie filling is usually made from canned pumpkins mixed with sugar, spices, corn syrup, and evaporated milk.
You can use pumpkin pie filling in place of regular icing on cakes, cupcakes, cookies, and other desserts. You may even be able to substitute it for whipped cream or ice cream!
Pumpkin puree is delicious, nutritious food that is high in fiber and low in calories. It has been used for centuries as a healthy alternative to dairy milk.
Pumpkin purees are often confused with pumpkin pie filling. They are similar in taste, texture, and nutritional value. However, pumpkin puree does not contain eggs, butter, sugar, or flour. Here is a quick guide to help you understand the difference between pumpkin puree and pumpkin pie filling.
Pumpkin pie is one of those desserts that everyone loves. It’s delicious, filling, and nutritious. However, there are two different types of pumpkin pie fillings that you should know about.
One is called pumpkin puree and the other is called pumpkin pie filling. Both are used in making pumpkin pies, but they’re quite different.
Pumpkin puree is simply pumpkin mixed with water and spices. It’s a healthier option because it doesn’t contain any sugar or fat. On the other hand, pumpkin pie filling contains sugar, butter, and eggs. It also has a lot of spices and flavorings added to it. The main differences between these two kinds of pumpkin pie fillings include:
1) The ingredients
2) Their consistency
3) When they’re best served
4) What kind of dishes they go well with
Let’s take a look at each of them now.
If you’ve ever had a slice of homemade pumpkin pie, then you already have some idea what pumpkin pie filling looks like. This type of filling consists of canned pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, salt, vanilla extract, and egg yolks.
It’s important to note that this recipe calls for raw egg whites only. Raw egg yolk will curdle when cooked. Egg white powder works just fine though. The mixture must cook until thickened before adding more liquid. If your oven isn’t very hot, add an extra tablespoon of water. The finished product should resemble a smooth custard-like sauce.
This is another popular way to make pumpkin pie. Instead of using canned pumpkins, you’ll need a fresh pumpkin. Simply cut up the pumpkin into small pieces and mix together with water and spices. Let sit overnight so all the flavors meld together. Then strain out the seeds and pulp.
The end result is a creamy, flavorful puree that tastes great spread over pancakes, waffles, muffins, bread, etc. It’s perfect for baking too. Just bake it straight from the blender without straining first.
You’ll need more than just canned pie filling to make pumpkin pie. If you look attentively at the can, you’ll notice that the filling calls for evaporated milk and two eggs. Why is it the case? Because the entire mixture, including the eggs and milk, would not be shelf-stable if canned. It’s mostly due to the eggs.
Eggs are prone to spoilage. That means that even after cooking, their proteins could still clump together. In order to prevent this, manufacturers use stabilizers such as lecithin. These substances keep the protein molecules separate during storage.
However, the addition of these chemicals makes the food less healthy. So instead of using real eggs, manufacturers use powdered ones. You won’t find any eggs listed on the label either. But don’t worry!
In fact, there’s no reason why you couldn’t substitute one for the other. As long as you follow the same ratio of 1 cup of pumpkin puree to 3/4 cups of pumpkin pie filling, you shouldn’t run into any problems.
But remember that both types of pumpkin pie filling call for raw egg yolks. They may react differently depending on how much heat you put them through. For example, baked goods made with pumpkin puree tend to brown faster than those made with pumpkin pie filling.
So in general, I’d recommend sticking with pumpkin pie filling unless you want to experiment.
You have complete control over the flavor of your pie filling when you use basic pumpkin puree. So open the can and give it a try. Isn’t it delightful? It will almost always require some additional sugar, so feel free to add as much as you desire. Keep two things in mind while using granulated sugar. First, avoid substituting regular table sugar because its high moisture content causes the crust to become soggy.
Second, never use artificial sweeteners like Splenda or Equal. Their chemical composition doesn’t allow them to dissolve properly. This results in crystallization which creates lumps. Evaporated milk is sweetened naturally by corn syrup solids. However, you should only use low-fat varieties since they contain fewer calories. And finally, do not use honey. Its natural sweetness comes from fructose rather than glucose. The latter is what gives us energy.
This recipe uses canned pumpkin puree. But you can easily replace it with fresh pumpkin puree. Simply cut up an unpeeled pumpkin and roast it until tender. Then let cool completely before blending.
If you’re making homemade pumpkin pie filling, then you might also consider adding spices. Cinnamon, nutmeg, ginger, cloves, allspice, cardamom, mace…the list goes on.
Cut off the top of the pumpkin and scoop out the seeds. Cutaway the rind. Slice the flesh lengthwise about halfway down. Remove the strings between each piece. Place the pieces skin side down onto a baking sheet lined with parchment paper.
Bake at 350 degrees Fahrenheit for 45 minutes. Turn the oven temperature down to 325 degrees Fahrenheit. Let the pumpkin sit inside the oven for another 30 minutes. Take the pan out of the oven and turn the oven back on to bake for 15 more minutes. Check every 5 minutes after this point. If the pumpkin isn’t soft enough yet, return it to the oven for 10 more minutes. When done, remove the pumpkin from the oven and set it aside to cool.
Once cooled, place the pumpkin in a food processor along with 2 tablespoons of water. Pulse several times to break apart the chunks.
Add salt if desired. Continue pulsing until smooth. You’ll notice that the mixture gets thicker as you continue processing. That’s normal. Just keep going! Once everything has been processed together, pour the contents into a bowl. Cover tightly with plastic wrap and refrigerate overnight.
The next day, transfer the chilled pumpkin mixture to a blender. Blend thoroughly. Pour through a strainer to get rid of any remaining bits. Set aside.
To make the pie filling even spicier, stir 1/4 teaspoon cinnamon, ground ginger, nutmeg, clove, allspice, and cardamon into the pumpkin mixture. Taste test and adjust seasoning accordingly. Add more spice if necessary.
I hope this article helped you out with all your doubts and also with your food curiosities.