What is a good pumpkin pie receipe using an actual pumpkin?

Answer 1

My good freind is a chef who usually makes everything from scratch, and he told me it isn't worth it to use real pumpkin--that a pie comes out better using canned pumpkin, and takes about an hour less to make.

Answer 2

I am a chef also, actually I retired from the trade, but if your going to use a pumpkin, the orange type, I recommend roasting the flesh, this will remove the excess water, and if you can find it, a package of frozen squash, from the frozen food section, they a small blocks and run around a dollar.

Roast the pumpkin like you would a squash for dinner, peel it, rub with oil or butter/maragrine, cook it until soft, about an hour 350 degrees, puree it in a blender or food processor, then add the defrosted squash, 2 eggs, brown sugar, canned milk, I like full fat Carnation, and your favorite spices, ginger,cinnimon, nutmeg or allspcie if your short of the first few, bake it slow, 325 drg for 60-70 mins, is best the crust will cook and your filling will not crack or balloon and fall.

Let it cool completely on the counter before refrigerating,
and serve at room temp with your favorite garnish.

Answer 3

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.

Answer 4

Pumpkin Cheesecake:

Cheesecakes are best when they're made ahead of time. You can prepare this one up to three days before the party; just cover and chill it until time to serve.

Crust:
56 reduced-fat vanilla wafers (about 8 ounces)
1 tablespoon butter or stick margarine, melted
Cooking spray

Filling:
3 (8-ounce) blocks fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
Dash of allspice
2 teaspoons vanilla extract
4 large eggs
1 (15-ounce) can pumpkin

Preheat oven to 400°.

To prepare crust, place wafers in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare filling, beat cheeses with a mixer at high speed until smooth. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well.

Pour cheese mixture into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours.

Yield: 16 servings (serving size: 1 slice)

Answer 5

Wayfarout is so right...I did this, once, but never agian! It's a prolonged procedure, and it just isn't worth it.

Used the canned pumpkin (not the pie mix, just pumpkin), and it'll be great!

Answer 6

I've never tried this recipe but Joy of Cooking recipes are pretty reliable, Good Luck!

Answer 7

Google and Yahoo. Come on already, go to the search engines!