If you've ever had a recipe call for the use of pumpkin puree or pumpkin pie filling, you might be surprised to learn that there is a difference between the two. We caught up with culinary ...

Prepare a tempura batter by combining ice-cold water, wheat flour, and cornstarch. Dip the flowers in the batter, ensuring a ...

Pumpkin purée and pumpkin pie filling share many similarities: they're both canned pumpkin products, they're available in similar sizes that cost about the same, and they list pumpkin as their ...

A simple, press-in crust is the base for a pumpkin filling spiced with warm cinnamon, cloves, cardamom, and ginger. Is pumpkin puree the same as canned pumpkin pie filling? For the most part ...

Carefully pour the pumpkin mixture into the pastry case and return to the oven for 25–30 minutes, until the filling is just set with a slight wobble in the middle. Leave the pie to cool at room ...

Bake the pastry case blind for 20 minutes. To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on ...

Before preparing the filling, let the mascarpone, heavy cream, and pumpkin puree come to room temperature for 30 minutes. It will be easier to beat them together into a smooth, creamy consistency.

Cut the pumpkin from top to bottom into broad slices ... or until the pastry is golden and the filling is just set. Leave for 10 minutes to let the custard finish cooking and set a little more ...