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 ...

If you use a shallow pie pan (or pre-made frozen crust), you will have leftover filling. Know when your pie is ready. The best way to test your pumpkin pie for doneness is to gently jiggle the pan ...

A slice of pumpkin ... the crust is ready on the bottom and the sides. This is especially important with a pumpkin pie because you need to blind-bake the crust before you add the filling.

Prepare a dough infused with pumpkin puree and warm spices like cinnamon and nutmeg. Before rolling, slather the dough with a ...

Add the butter and use ... 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 ...

roll it out and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes. To make the filling, place the pumpkin chunks on a baking tray, cover with foil ...

Use a rolling pin ... whisk together the pumpkin, coconut milk, eggs, maple syrup, vanilla, nutmeg, cinnamon, orange zest and a pinch of salt. Pour this mixture into the pie crust and continue baking ...