Welcome to how to make pumpkin pie filling in the soup maker.
I don’t think there is a better place to make your pumpkin pie filling than in the soup maker. It steams the pumpkin for you so that the pumpkin keeps its amazing flavour, then after steaming you can add your spice mix and then whizz it around and you are all done.
It brings a certain level of simplicity to such a fantastic dish. Then you can spend your time on making the pastry while your filling is cooking.
I must admit to being a really slow cook. I take ages especially at simple things like peeling and dicing an onion. So this soup maker makes my life easier by showing me an alternative to all these pots and pans and I can make pumpkin pie in no time.
Also watch out on the blog as later in the week I will be showing you how to make pumpkin pie in the airfryer and that really is simple!
But back to my amazing filling and I am sure you want to see how it is done – so here goes.
- 100g Pumpkin (diced)
- 100ml Water
- 1Tsp Nutmeg
- 1Tsp Mixed Spice
- 1 Small Egg (beaten)
- 50g Caster Sugar
- Place the diced pumpkin into the soup maker with 100ml of water and place on the chunky soup or steamer function for 25 minutes (whichever one is easiest)
- When it beeps drain the water and keep the pumpkin in the soup maker. Add the beaten egg, spices and sugar. Whiz on the blend setting for a couple of minutes or until lovely and smooth.
- Spoon the pumpkin filling into your pie cases.
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