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Accidently Acquired Pumpkin Pie Filling


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22 replies to this topic

#1 Darienne

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Posted 25 November 2012 - 10:39 AM

While away from home, our dogs have canned pumpkin added to their breakfasts. Long story, won't bore you. So, DH on his last grocery-buying round bought pie filling (sugar, sugar, sugar) instead of just plain pumpkin and this morning I opened the can without checking the label.

OK. Now I have this great quantity of canned pumpkin pie filling. What shall I do with it, if any? Anyone have a suitable cake or muffin recipe? Or? Or should I simply upend it into the garbage?

Thanks.
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#2 rotuts

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Posted 25 November 2012 - 11:30 AM

I think you are on the right track thinking about muffins. it has sugar now you have it pre added. I cant think of a Rx, but it cant be hard to try

#3 Mjx

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Posted 25 November 2012 - 11:43 AM

I've had some extremely good soft cookies that were made with pumpkin swapped in for apple sauce; would something like that work? You could just skip the sugar in the actual recipe. But even if nothing springs to mind immediately, don't bin it, freeze it!

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#4 Darienne

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Posted 25 November 2012 - 11:55 AM

Thanks. Can't freeze it...might be able to give it away although not too likely.

I was secretly hoping for a full-blown muffin recipe. :raz:
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#5 rotuts

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Posted 25 November 2012 - 11:57 AM

from the Goog:

http://www.google.co...=UTF-8&oe=UTF-8

let us know which are good!

#6 Darienne

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Posted 25 November 2012 - 12:12 PM

I am even lazier than you though. :blush: I had already gotten that far...was hoping for a single recipe...not a challenge to look through a bunch...some of which are not suitable, BTW, to pick one.

I have a couple of packages of candied ginger p[pieces. Might work them in as well as walnuts.
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#7 Panaderia Canadiense

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Posted 25 November 2012 - 12:47 PM

I've got a cake recipe that could easily be converted to muffins, which has chocolate chunks in it as well....
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#8 blue_dolphin

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Posted 25 November 2012 - 01:24 PM

If it tastes unbearably sweet, I think I'd toss it. Otherwise, some spicy muffins or bar cookies with that ginger would be nice.

Peanut butter and pumpkin soup from Serious Eats.

Pumpkin Pie-Criossant Pudding from Food and Wine

#9 Alex

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Posted 25 November 2012 - 03:24 PM

How about pumpkin cheesecake, like this one from Paula Deen. Or this one, from Martha Stewart. Adjust the sugar accordingly, of course.

I, for one, would like to read the story of Canned Pumpkin and the Dogs' Breakfast.
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#10 Darienne

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Posted 25 November 2012 - 06:15 PM

I've got a cake recipe that could easily be converted to muffins, which has chocolate chunks in it as well....


With gratitude, I accept your offer. Muffins are probably what I"m looking for.
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#11 Baselerd

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Posted 26 November 2012 - 08:30 AM

You could probably use it as a substitute for any recipe calling for pumpkin puree. A few that come to mind:

Pumpkin pie (duh)
Pumpkin ice cream
Pumpkin panna cotta
Baked pumpkin breads/muffins/cakes

#12 Darienne

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Posted 26 November 2012 - 09:07 AM

Thanks for all the suggestions. I'm now waiting for PanaCan's cake recipe.

And that's not why the dogs have pumpkin. :raz:
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#13 Charlotte1988

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Posted 26 November 2012 - 09:19 AM

I'd never tasted pumpkin before, but had a muffin-like thing a few weeks go...scrumptious!
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#14 heidih

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Posted 26 November 2012 - 02:19 PM

Def not a muffin recipe but I just saw this gelato idea in another topic - http://egullet.org/p1899117

#15 rlibkind

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Posted 26 November 2012 - 02:28 PM

Pumpkin ice cream. Especially if it has corn syrup as well as sugar since the former is hydroscopic and will make for a creamier ice cream.
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#16 Darienne

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Posted 26 November 2012 - 02:32 PM

NO...NO...just send me a muffin recipe. A real recipe. Nothing else. It's come to that. :laugh: :laugh:
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#17 Panaderia Canadiense

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Posted 26 November 2012 - 03:14 PM

I'm here, I'm here. You know that Mondays are a complete wreck for me!

.75 C butter, softened
1.5 C pumpkin pie filling
(up to 1/2 C panela or piloncillo - your call, depending on how sweet the pie filling is)
1 tsp vanilla
2 eggs
2.5 C AP flour
1 TSP baking powder
1 TSP baking soda
1.5 TSP cinnamon (ground)
0.5 TSP cloves (ground)
0.5 TSP nutmeg (ground)
0.5 TSP ginger (ground)
0.75 C chopped semisweet chocolate
0.5 C walnuts, chopped

--

Cream butter with pumpkin and panela (if you're using it); beat in eggs and vanilla.
Combine flour, spices, and leavens, and sift into the wet. Beat until just mixed. If it seems too stiff, add more pumpkin by TBSPs until it reaches the desired consistency.
Fold in chocolate and nuts.

For muffins, 20 minutes at 350 F, more or less. This version makes about 12 muffins, and scales beautifully.
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#18 Darienne

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Posted 26 November 2012 - 05:08 PM

I forgot. I apologize. It was sweet of you to send the recipe and I shall make them this very night. And shall call them Pumpkin PanaCan in your honour.

You can relax now. Tomorrow is Tuesday. :wub: :wub:
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#19 lebowits

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Posted 27 November 2012 - 06:24 AM

You could probably use it as a substitute for any recipe calling for pumpkin puree. A few that come to mind:

Pumpkin pie (duh)
Pumpkin ice cream
Pumpkin panna cotta
Baked pumpkin breads/muffins/cakes


Not to mention, pumpkin ginger <insert item here>, pumpkin carrot <insert item here>, pumkin rasin (& carrot?) <insert item here>... you get the idea.
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#20 SylviaLovegren

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Posted 27 November 2012 - 07:17 AM

I once had a really good recipe for a rolled cake -- the cake was a pumpkin sponge baked in a large tin, then filled with ginger spiced whipped cream and rolled up. If I knew where it was I'd share it... :unsure:

#21 Jaymes

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Posted 27 November 2012 - 11:23 AM

A wonderful treat that we make often this time of year is Pumpkin Pie French Toast. You can find many recipes online but basically you just add pureed pumpkin to the egg mixture along with pumpkin pie spices. We also add a bit of brown (or maple) sugar but if your pumpkin is already sweet, you could leave that out.

#22 andiesenji

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Posted 27 November 2012 - 02:14 PM

The recipe for pie on the can is crap. (pardon the term, but it is true) The stuff is already almost sweet enough.

You can use it to make a very good pie (I have used it when I was baking pies for the women's center and the person I sent to the store bought this instead of plain pumpkin.

Beat 6 large eggs until frothy add 1/4 cup of dark brown sugar, beat until smooth. Beat in the pumpkin mixture.

Preheat oven to 350°F.
Bake in TWO 8 inch pie pans lined with pie pastry which you have baked plain for 10 minutes and cooled before adding the filling. Bake for 45 minutes - they should just jiggle a bit in the center. Turn the oven off and leave to cool in the oven for 45 minutes.

You can make a single pie if you have a DEEP 10 inch pie pan or use a 9 x 11 rectangular baking dish.

Edited by andiesenji, 27 November 2012 - 02:15 PM.

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#23 Darienne

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Posted 28 November 2012 - 12:54 PM

One day late from my promise...sugar burn...ouch, very big ouch. Delicious muffins from the recipe from PanaCan. Thanks again. Oh, I doubled the walnuts, but I always do that sort of thing with the nut measure.

Pumpkin Muffins.JPG
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