homemade pumpkin pie???

Question

I am looking for a COMPLETELY homemade pumpkin pie reciepe. I have one for the crust, i just need to know about how to cook the pumpkin, what type of pumpkin and where to get it. (ie. walmart, foodlion)
i want to make the 'filling' minus the eggs and evaporated milk, now, so then when thanksgiving comes around,i just add those and put it all in the oven. any suggestions or answers ?

i am going to freeze the filling, till the day off, then add the evaporated milk and eggs,


some people can't read beyond the lines!

and yet, no one can give me a recipe without canned pumpkin!! some one please, ask grandma or something!! I want it ALL COMPLETELY homemade, not just from a can.

Answer 1

Here's a recipe from Martha Stewart: http://www.marthastewart.com/page.jhtml?type=content&id=recipe1980103&contentGroup=MARTHA&layout=martha

It calls for a sugar pumpkin. You may have to visit a farmers market or a high end grocery/gourmet store for one of those. Good Luck!

Answer 2

1

Answer 3

First, just make it the day (or two) before. Pumpkin will spoil, like any other vegetable, so simply refrigerating it won't help.

As for the recipe, most chefs agree (reluctantly, but they do agree) that canned pumpkin (NOT pumpkin pie filling) is just as tasty and much easier than cooking a pumpkin yourself.

If you really want to start with a whole pumpkin, though, just treat it like any other squash and roast it. Cut it in half, put it cut side down, and bake until it's soft. You don't want to add water, because that will make the filling runny. Run it through your food processor or mash with a potato masher or ricer until it's smooth. If it seems a little thin, you might want to wrap it in a couple of layers of cheesecloth and squeeze some liquid out of it. At this point, just measure out about two cups (the equivalent of a can of pumpkin) and use in whatever recipe you like. There's a nice one below by Sara Moulton.

Answer 4

Billie? I was all prepared to give you the best recipe for HOMEMADE Pumpkin Pie but I can't. If you want to change the ingredients that make up the Pumpkin Pie then why ask for a recipe? No EGGS? No EVAP. MILK? What bird are you going to stuff, a Quail? Good Grief, I'm sorry folks but this Q ticked me off

Answer 5

Classic Pumpkin Pie:

Refrigerated pie dough makes this recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.

Filling:
3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin

Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray

Topping:
1/4 cup whipping cream
1 tablespoon amaretto (almond-flavored liqueur)
2 teaspoons powdered sugar

Position oven rack to lowest position.

Preheat oven to 425°.

To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.

To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.

Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.

To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Yield: 12 servings (serving size: 1 wedge and about 1 tablespoon topping)

Answer 6

Pumpkin Pie Squares







These bars start with a yellow cake mix and end with a dollop of whipped cream.

Ingredients:
1 package 2-layer-size yellow cake mix
1/2 cup butter, melted and cooled
3 eggs
1 l6-ounce can pumpkin
1 5-ounce can evaporated milk (2/3 cup)
1/2 cup packed brown sugar
2 -1/2 teaspoons pumpkin pie spice
2 tablespoons granulated sugar
2 tablespoons butter, softened
1 teaspoon ground cinnamon or pumpkin pie spice
Whipped cream


Steps:
1. In a large bowl, combine the dry cake mix, the 1/2 cup butter, and 1 of the eggs, beating until combined. Reserve 1 cup of mixture.

2. Spread remaining mixture in an ungreased 13x9x2-inch baking pan, pressing to form an even crust.

3. For filling, in a medium bowl, beat together the remaining eggs, the pumpkin, evaporated milk, brown sugar, and pumpkin pie spice. Pour the mixture over the prepared crust.

4. Combine the reserved 1 cup cake-mix mixture, granulated sugar, the 2 tablespoons butter, and the cinnamon. Dot evenly over pumpkin filling.

5. Bake in a 350 degree F oven for 45 to 50 minutes or until knife inserted near center comes out clean. Cool in pan on wire rack. Cut into squares. Serve topped with whipped cream. Store in the refrigerator. Makes 12 servings.

Answer 7

you need to get a cooking pumpkin. do not try to do it with a jacko lantern pumpkin or you gonna make a mess. some poeple call them pie pumpkins. the corect one wil have lighter color skin. you boil the pumpkin until it mushes up. then add you pie spices before you make the pie add sugar to taste . you can try walmart for the pumpkin but if you ask the wrong person you may end up with a pumpkin thats no good. try the farmers market or a curb side market. when you get the pie made call me and i"ll telll you if you made it right.

Answer 8

best I can recommend it go to www.foodnetwork.com and check out Emeral he has plenty of recepies and can give better advice for a homade pumpkin pie filling from fresh pumpkin that you can keep in freezer till needed

Answer 9

The best recipe I ever used was simply the one on the back of the E.D. Smith pureed pumpkin cans! It is the best ever! If you use freshly grated nutmeg in the pie and cinnamon spiced whipped cream for the garnish-it is sublime!

Answer 10

BLUE - RIBBON PUMPKIN PIE

2/3 c. sugar
2 tbsp. molasses
1 1/4 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1/8 tsp. salt
3 eggs
1 (16 oz.) can pumpkin
1 (12 oz.) can evaporated skim milk
1 1/2 tsp. vanilla extract
1 (9") unbaked deep dish pie crust

Preheat oven to 425 degrees. In large bowl, mix first 7 ingredients until well combined. Stir in pumpkin, evaporated milk and vanilla. Stir well to blend and pour into pie crust. Bake for 15 minutes. Reduce oven temperature to 325 degrees and bake for 35-40 minutes, or until pie is slightly puffed and knife inserted in center comes out clean. If crust starts getting too brown, shield with pieces of foil. Cool slightly on wire rack. Scrumptious topped with whipped cream and a little grated nutmeg.


Easy Pumpkin Pie

1 large can pumpkin
3 c. milk
1 c. brown sugar
2 pkg. butterscotch pudding mix
2 tsp. pumpkin pie spice
2 tsp. cinnamon

Bring to boil milk, pumpkin and sugar. Add pudding mix. Bring to full boil. Add spices. Remove from stove. Pour into baked pie shell. Top with whip cream.

Eggless Pumpkin Pie

1 pkg. (6 serving size) Jell-O brand vanilla flavor pudding and pie mix
3 Tbsp. sugar
1 tsp. pumpkin pie spice
1 (13 oz.) can evaporated milk
1 c. canned pumpkin
1 baked 9-inch pie shell, cooled

Combine pie filling mix, sugar, spice, milk and pumpkin in a saucepan. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Cook 5 minutes, stirring twice. Pour into shell and chill 4 hours. Garnish with Cool Whip.