i need a recipe for pumpkin pie with real pumpkin. we just carved huge pumpkins for halloween and i wanna use?

Question

the pulp. hopefully something simple, i already have a pie crust.

Answer 1

Real Pumpkin Pie

2 1/2 c cooked, real pumpkin mash (right from the pumpkin)
3/4 c sugar
3/4 c sweetened, condensed milk
3 eggs
1 tb flour (heaping)
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. ground cloves


Preheat oven to 400 F. Combine all ingredients in a large bowl and blend well.
Mixture will be thinner than you're probably used to, but this is normal.
Pour into pie shell and bake for 1 hr and 5 minutes. Pie is done when center jiggles almost none when gently shaken. Remove from oven, let cool. Pie can
now be eaten, but consider refrigerating it first. Some people like it better that way and it makes the pie firmer. It's your preference. Top with whipped cream or eat with ice cream, if desired.

For Real Pumpkin Mash
Cut the stem out of a medium pumpkin (not large, unless you have a large oven). Cut the pumpkin in half and remove seeds and all that stringy stuff.
Place both halves hollow side down onto a baking sheet and bake in oven at
325 F for 3 hours. Remove from oven and test pulp. Turn halves over and see that pulp has darkened slightly and then poke with a fork in various places to see that it is mostly tender. It does not have to be thoroughly tenderized. If necessary, return to oven for more cooking. Try 30 minute increments. Note:
While cooking the pumpkin halves will flatten and darken. This is normal.
Also, the cooking time is not precise or critical because pumpkin is very full of water and you will not burn it unless you greatly exceed the 3 hours.
Some places around the edges of the halves may become dry, but this is normal.
When halves are cool enough to handle, slice them into lengthwise pieces with
the widest part not more than about 3 inches. You can vary that as you want.
Take a very sharp knife and fillet the pulp off the skin just as you would fillet a fish. Cut the resulting large pieces into cubes about 2 inches square. They don't have to be precise. Fill a blender container about half full with the cubes and turn the blender on to about medium speed. Most likely you will have
to push the cubes into the blades with a spoon, spatula, or whatever. Don't get too close to the blades! At first you may have to help stir the mash in the blender container with a spoon. Now you're almost done. You will see the cubes amazingly turn into a very fine FOR REAL mash. As those cubes "mashify,"
feed more cubes into the blender until the container is nearly full. Pour it into a large bowl and continue. When done, measure 2 1/2 cup of mash into small freezer bags and freeze for future use. One medium pumpkin will make enough mash for 2-4 pies depending on how "meaty" the pumpkin pulp was.

Answer 2

Pumpkin Puree:

To begin this process, first cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.


Pie Filling:

3 large eggs

2 cups fresh pumpkin puree

1/2 cup heavy whipping cream

1/2 cup light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt


In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch from side of pan will come out almost clean.)

Answer 3

You don't use the pulp (the parts you scooped out with all the seeds) to make a pumpkin pie. You use the "meat," which is the body of the pumpkin (you peel the rind off). Obviously, you must destroy the decorative pumpkin, in order to cook it for a pie. PS ~ Not recommended that you consume such a pumpkin, as it's been exposed to bacteria, etc., once it had been carved.

Answer 4

HOMEMADE PUMPKIN PIE

1 1/2 cups cooked pumpkin (, fresh or canned)
1 cup whole milk or 2% low-fat milk
2 eggs (slightly beaten)
1 cup sugar
1 tablespoon butter or margarine (melted)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 9 in. unbaked pastry shell
whipped cream or Cool Whip

Preheat oven to 425 degrees, combine all ingredients except pie shell and whipped cream.
Pour into pie shell.
Bake 45 to 50 minutes or until knife inserted into filling comes out clean.
Cool completely.
Serve with whipped topping or Cool Whip.
Refrigerate leftovers.

Happy Holloween!

Answer 5

Carving pumkins are not for pie making. they aren't sweet enough, tough and stringy. But if you want to try it, all you have to do is cook the pumpkin untill it is tender, let it dry as good as possible and puree. Use in place of store bought in recipes. Good luck.

Answer 6

Angel want Vot to know that the food part of the pumpkin is the gooey stuff inside, and yes, Angel's family makes pies out of the gooey stuff, to eat with apple cider on All Spooky Night....

Answer 7

Ordinarily they use very small pumpkins for pumpkin pie filling.

Answer 8

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Answer 9

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