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But wait! Before you head to the store, there's one important distinction you must know when reading your recipes: the difference between canned pumpkin versus pumpkin pie filling. Let's cut right ...
Grease a 20cm/8in spring-form cake tin, about 7cm/2¾in deep, with lard. First make the filling. In a large bowl ... Stand the tin on a baking tray and bake the pie for 30 minutes.
Transfer the filling to a large, shallow container to cool the chicken as quickly as possible before chilling for up to two days, or freezing for up to a month.