Can I use a regular pumpkin for pumpkin pie?

Question

Can I use just like regular pumpkin you get around halloween time for carving ect to make pumpkin pie with? I have heard you need sugar pumpkin or something but Im not even sure whta kind of pumpkin this is, its just the kind they put out for halloween, it hasnt been carved up or anything thats why im asking :P

Answer 1

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."
Original recipe yield: 1 - 9 inch pie

INGREDIENTS
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 recipe pastry for a 9 inch single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream

DIRECTIONS
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.

Answer 2

Here the site it show you how to make it

http://www.pumpkinpatchesandmore.org/pumpkinpie.php
Directions for Making Pumpkin Pie from Scratch

a pie pumpkin (see step 1)
A sharp, large serrated knife
an ice cream scoop
a large microwaveable bowl or large pot

Step 1 - Get your pie pumpkin
Step 2 - Prepare the pumpkin for cooking
Step 3 - Scoop out the seeds...
Step 4 - Put it in a microwaveable bowl
Step 5 - Cook the pumpkin until soft
Step 6 - Scoop out the cooked pumpkin
Step 7 - Puree the pumpkin
Step 8 - Done with the pumpkin!
Step 9 - Make the pie crust
Step 10 - Mix the pie contents
Step 11 - Pour into the pie crust
Step 12 - Bake the pie
Step 12 - Cool the pie

Answer 3

I used a sugar pumpkin, they are smooth on the outside (not a lot of ridges) and usually sweeter than others. I've heard from other people that using a pumpkin isn't as good as using the canned stuff, but the one I made was still delicious.
To measure it, I just took the pumpkin puree and measured it by an empty can I had. For my recipe it was 15 oz. But that may be different for you. Hope that helps!
Here's a recipe to make the puree-->http://www.boston.com/ae/food/articles/2003/11/19/sugar_pumpkin_puree_recipe/

Answer 4

Yes, although a Sugar Pumpkin is Sweeter and most people prefer them. Here's my Mother's recipe...

OLGA's PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 (12oz.) can evaporated milk
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Reduce heat to 350 degrees and bake 40 minutes or until center is set.

Answer 5

Yes ma'am.

I carve it up into small bits, remove the string and seeds (and reserve them to make pumpkin stock to use for soups and rice dishes, etc. in place of chicken stock) and then brush the slices in butter and roast in the oven until they flesh is falling off the skin. This also makes some of the starches in the pumpkim carmelize, which makes it nice and hearty sweet.

I bought a nice big pumpkin a few weeks ago and went nuts, pie, soup, risotto, ravioli and i still have lots left for more!

Answer 6

I have used a halloween pumpkin by cooking sliced, cleaned pieces in water in the oven. Remove skin, puree. This method of using fresh pumpkin will require a lot more spices, along with sugar to your taste.
It is much simpler and more flavorful to use the canned stuff.

Answer 7

You will never buy the stuff in the can again! roast the pumpkin skin side up on a baking sheet lined with foil.. It takes about 45 minutes at 350 then peel the skin off and mash or grind the flesh in a food processor then bag in freezer bags. Don't forget to soak your seeds in water to cover them and 1 tablespoon salt overnight then roast them the same way for about 15 minutes.

Answer 8

you might make the pumpkin puree as mentioned above (out of the pumpkin you already have, then line a colander with paper towels and set it in a large bowl or in the sink and pour the pumpkin in...let a little but of the juices run out before using it in the recipe...

Answer 9

um yeah u can use a regular pumpkin i mean pumpkin is pumpkin pie it doesnt matter which kind u use just be sure to add the right ingredients to give it that orginal pumpkin pie flavor

Answer 10

Simply, yes.

Last year I peeled and cut (into large chunks) a pumpkin. Then I steamed it (in several batches) for about 10 minutes per batch on the stove. Once each batch was steamed, I ran it through the blender. Voila, pumpkin puree.