HOMEMADE FRESH PUMPKIN PIE
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Provided by Nancy Scott
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g
FROM SCRATCH PUMPKIN PIE
Nancy Fuller's pumpkin pie from scratch from Food Network doesn't call for canned pumpkin, but rather a roasted sugar pumpkin.
Provided by Nancy Fuller
Categories dessert
Time 3h35m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the pumpkin: Preheat the oven to 375 degrees F.
- Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
- For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
- Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
- Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
- For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
- Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
REAL PUMPKIN PIE FROM SCRATCH (EASY!!!)
The worlds best, from a real pumpkin!!! The roasting of the pumpkin adds flavor as the natural sugars caramelize. You won't know what hit you it is so good.
Provided by circe31415
Categories Pie
Time 2h15m
Yield 1 Pie, 10 serving(s)
Number Of Ingredients 12
Steps:
- Wash pumpkin and slice in half vertically.
- Scoop out seeds and pulp.
- Poke a few holes in the skin with a fork.
- Place pumpkin on a baking sheet cut sides up.
- Lightly brush with oil.
- Bake at 325 until tender (depending on the size of the pumpkin 30 to 60 minutes).
- Allow to cool.
- Scoop out pumpkin and puree with hand blender or food processor.
- Add remainder of ingredients to a large mixing bowl and whip for 3 minutes.
- Pour into pie crust and bake at 425 for 15 minutes.
- Reduce heat to 350 and bake for 40 to 60 minutes until knife or toothpick comes out clean.
- Serve with ice cream or whipped cream.
- Store in the refrigerator.
CLASSIC PUMPKIN PIE
To concentrate the flavor of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling's ginger, nutmeg, and cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 10-inch pies
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.
- Reserve 1/4 of the dough for making leaf decorations. Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a 14-inch round. Fit rounds into two 10-inch pie plates; crimp edges as desired. Freeze until firm, about 15 minutes.
- Roll out reserved dough to 1/8 inch thick. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.
- Reduce the oven temperature to 375 degrees. Whisk 1 egg and heavy cream in a small bowl; set aside. Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
- Bake pie shells 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
- If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
- Reduce oven temperature to 350 degrees. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on a wire rack. Cut into wedges, and serve with whipped cream.
SCRATCH PUMPKIN PIE
This pie has an old fashion look and taste to it because I use a fresh pumpkin not pumpkin from the can. I make this recipe myself because I like squash and have always liked the smell of the jack-o-lantern as a child. I have also used an acorn squash. This is for the person who likes to "putter" in the kitchen. Yes, it's time consuming. This recipe will make one pie plus one quart pumpkin custard see directions.
Provided by Cheri B
Categories Pie
Time 4h30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash pumpkin, remove seeds,place in bowl and set aside,(more on seeds later).
- cut pumpkin into pieces small enough to fit into metal colander, or veggie steamer, place into large enough pot so colander fits into it, fill bottom with water (to your second knuckle) put tight lid on pot and bring to boil. When water is boiling reduce to a hard simmer. Fork test for doneness after 1/2 hour, check water level. Repeat every 15-20 minute until done-like your boiled potatoes.
- Drain water carefully, with clamped on lid and potholders.
- Set aside to cool. When cool, place skin side in palm of hand and remove pulp with spoon, spoon into bowl.
- If you want puree type pumpkin, put through sieve, food mill, blender, or food processor. I like mine using the hand potato masher, mashed well.
- Measure out 2 cups pumpkin for pie, put into bowl. Place the rest into freezer containers for later (2 cups for pies) pies and bread or cookies, or as a side veggie.
- Add in bowl sugar, salt, spices, eggs. Mix then carefully add milk and stir.
- Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350°F for 50-60 minutes. Give knife clean test. If not clean, bake longer.
- Left over pumpkin pie mix I place into a greased 1 qt.oven proof dish and bake in a water bath like, custard.
- Pumpkin seeds keep the kids busy, let them clean them, do not worry about the strings this is there project. Soak over night in salt water. Heat oven to 300°F; melt some butter (2-3 tsp) on cookie sheet in oven. Place drained seeds on sheet and add pumpkin pie spices and sugar or cinnamon and sugar to taste. Stir every so often- 15-20 minutes, they will stick together, just mash out with your pancake flipper. After about 30-45 minutes they should be done. Give them the "crispy" test. Careful--the hot sugar will burn your fingers.
Nutrition Facts : Calories 343.1, Fat 14.1, SaturatedFat 5.8, Cholesterol 109.4, Sodium 410.1, Carbohydrate 46.2, Fiber 1.3, Sugar 26.2, Protein 8.8
PUMPKIN PIE MADE FROM A REAL PUMPKIN
Make and share this Pumpkin Pie Made from a Real Pumpkin recipe from Food.com.
Provided by usded99
Categories Thanksgiving
Time 3h15m
Yield 1 pies, 10 serving(s)
Number Of Ingredients 10
Steps:
- Pie pumpkins "are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin. They're only about 6 to 8 inches in diameter (about 20 to 24 inches in circumference). If you're in a pinch and can't find a pie pumpkin, here's a tip: butternut squash taste almost the same! Commercial canned pumpkin is from a variety of butternut, not true pumpkins! If you DO use a regular Jack O' Lantern type pumpkin, you may need to add about 25% more sugar and run the cooked pumpkin through a blender or food processor to help smooth it out.
- Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color. One 6" pie pumpkin usually makes one 10 inch deep dish pie and a bit extra; or 2 9 inch shallow pies!
- Wash the exterior of the pumpkin in cool or warm water, no soap.
- Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you! A visitor suggests using a hand saw.
- And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
- Note: SAVE THE SEEDS:.
- The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast.
- There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves and a stove, so I'll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven. At the end of this document, I've included alternative instructions to replace step 4, if you'd rather use a different method.
- Method 1 - Put it in a microwaveable bowl.
- Remove the stem, and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards.
- Put a couple of inches of water in the bowl, cover it, and put in the microwave.
- Method 2 - Steam on the stovetop.
- You can also cook it on the stovetop; it takes about the same length of time in a steamer (20 to 30 minutes). I use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside.
- Either way, cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out. Normally it takes 20 or 30 minutes in total.
- Whether you cook the pumpkin on the stove, microwave, or even the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.
- Many times the skin or rind will simply lift off with your fingers. I'll bet you didn't realize making your own pumpkin glop -- err, "puree" was this easy!
- Note: there are many varieties of pumpkin and some make better pies that other (due to sugar content, flavor, texture and water content. Drier, sweeter, fine-grained pies; the small (8" across) ones called "pie pumpkins" are best.
- Watery pumpkin?.
- If your pumpkin puree has standing, free water, you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent you pie from being too watery! Beyond, that, I have not found that the water makes a difference - I wouldn't be TOO concerned about it!
- Tip from a visitor: "I make my own pumpkin pies from scratch all the time. To eliminate watery pumpkin I strain my pureed pumpkin through a cloth overnight. If I use frozen pumpkin I do the same again as it thaws out. It works great and my pies cook beautifully.".
- Another visitor reported success using coffee filters in a sieve to drain out excess water.
- Again, don't go to great lengths to remove water; the recipe accounts for the fact that fresh pumpkin is more watery than canned!
- To get a nice, smooth consistency, I use a Pillsbury hand blender. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes.
- A regular blender works, too (unless you made a few frozen daiquiris and drank them first.). Or a food processor or even just a hand mixer with time and patience.
- With the hand blender, it just takes 2 or 3 minutes!
- Another visitor says using a food mill, like a Foley Food Mill, with a fine screen, accomplishes the blending/pureeing very well, too!
- The pumpkin is now cooked and ready for the pie recipe. Get the frozen daiquiris out from step 7 and take a break! :) You may freeze the pie filling.
- Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy. A flaky crust is easy to make! Again, note that unless you use large, deep dish pie plates, you may have enough for 2 pies.
- It is also time to start preheating the oven. Turn it on and set it to 425°F (210°C, for those in Europe) (see my pie crust recipe).
- All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. The right amount of ingredients for this is as follows:.
- 1 cup sugar - or 1 cup Splenda, or 3/4 cup honey (honey may make a heavier pie, though).
- 1.5 teaspoon ground cinnamon.
- 1 teaspoon ground cloves.
- 1 teaspoon ground allspice.
- one half teaspoon ground ginger.
- one half teaspoon salt (optional, I don't use any).
- 4 large eggs.
- 3 cups pumpkin glop (ok -- "sieved, cooked pumpkin").
- 1.5 cans (12oz each) of evaporated milk (I use the nonfat version).
- Mix well using a hand blender or mixer.
- Notes: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however -- if you want a heavy, more dense pie, use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1.5).
- like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.
- Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used whole wheat flour! Tastes the same, but is healthier.
- TIP: What do you do if you end up with more filling than will fit in your pie crust(s)? Easy! Of course, you can make another, smaller pie crust and fill a small pie pan -- or just grease any baking dish, of a size that the extra filling will fill to a depth of about 2 inches (see the photo at right), and pour the extra filling inches then bake it. It will be a crustless pumpkin pie that kids especially love!
- Bake at 425°F (210°C ) for the first 15 minutes, then turn the temperature down to 350°F (175°C) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
- And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!
- I use a blunt table knife to test the pie. The one at left has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done.
Nutrition Facts : Calories 186.7, Fat 6, SaturatedFat 3, Cholesterol 99.4, Sodium 83.2, Carbohydrate 28.1, Fiber 0.5, Sugar 20.6, Protein 6.4
AMAZING REAL PUMPKIN PIE
Make and share this Amazing Real Pumpkin Pie recipe from Food.com.
Provided by Beautiful
Categories Pie
Time 1h40m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cut and cook pumpkin. Preheat oven to 425°F.
- USE A BLENDER, if you don't it will be stringy. Put pumpkin in blender with, eggs, sugar, cinnamon, pumpkin pie spice, salt, almond extract, and vanilla.
- Put evaporated milk in a large bowl.
- In the large bowl mix evaporated milk and every thing from blender.
- You will need two 9-inch pie pans with crust.
- Pour in and cook 425°F for 10 minutes than lower temperature to 350°F and cook for 60 minutes.
FRESH PUMPKIN PIE
Pumpkin Pie using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin.
Provided by Cali
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 10
Steps:
- Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
- In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
- Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 59.6 g, Cholesterol 114.6 mg, Fat 17.7 g, Fiber 2 g, Protein 7.5 g, SaturatedFat 6.5 g, Sodium 458.2 mg, Sugar 38.5 g
FRESH PUMPKIN PIE
In my opinion, there's no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. -Christy Harp, Massillon, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes., Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust., Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.
Nutrition Facts : Calories 303 calories, Fat 14g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 343mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
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