How do I make pumpkin pie from a real pumpkin?

Question

Does it matter what variety of pumpkin, size, etc.? I'm a rookie in the kitchen so I need details & specifics on the how-to's of this one, if anyone is willing to help! I'm looking at 2 pumpkins here in front of me, nice color, avg medium sized, and wondering how I can turn them into something delicious for the family this weekend.

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

Have fun, because you'll never do it again. First off, finding a good-tasting pumpkin is not that easy. Second, it's a very long process to get what you need from the pumpkin, as you will discover this weekend.

There are many things that come in cans (apples, for example) that are just for lazy people and the canned product does not taste as good as the fresh product. This is not one of them. Canned pumpkin is a blessing, and unless you have just the right pumpkin, the canned pumpkin actually tastes better. You can get just plain canned pumpkin without the spices. I prefer this to the canned "pumpkin pie" puree option, as I like to add my own seasonings to fit my own tastes.

I don't mean to discourage you from trying it the old-fashioned way. It's an experience everyone should go through, but only once in their lives if they want to maintain their sanity.

Answer 3

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 4

You need to use the right kind of pumpkin. The best 2 varieties are Sugar and Fairytale. You gut 'em, skin 'em, and boil them in water. Then puree. Do it once, you'll see why pumpkin comes in cans.

Answer 5

I cook a fresh SUGAR pumpkin with outer skin on in the Microwave for 15 minutes. So much easier than boiling on the stovetop. As it cools, put it in a strainer to drain extra water/juices. (that's what I do) Peel and then mash the pumpkin with a potato masher until smooth.

How to Make Homemade Pumpkin Pie - from a Real Pumpkin, Not a Can!
http://www.pumpkinpatchesandmore.org/pumpkinpie.php

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 2/3 cups evaporated milk (I use 1 (12oz.) can)
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.

You can also make this with fresh pumpkin:

WENDY's PUMPKIN CAKE ROLL
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup walnuts, finely chopped

Filling:
1 cup powdered sugar
8 oz. cream cheese
4 Tablespoons butter
1/2 teaspoon vanilla extract

In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1" cookie sheet. Top with finely chopped nuts. Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated.

Answer 6

http://allrecipes.com/recipe/fresh-pumpkin-pie/detail.aspx