What are some tasty recipes for a pumpkin pie made from a real pumpkin?

Question

I have been away from home for the past seven years due to being in the military, and it's my first Thanksgiving and Christmas home as a civilian again! I want to bring a real homemade pumpkin pie made with a real pumpkin to a multi-family Thanksgiving dinner. Does anyone have any good recipies for this? With a real pie pumpkin only! Not the canned pumpkin. Thanks!

Answer 1

Enjoy

&

Good lUck!

Have fun making these!

EnjoY life when You CanN!

Answer 2

I don't have a super fantastic recipe, so I will only share some advice on pumpkin pie recipes that I have tried in the past.

Stay away from Martha Stewart's pumpkin pie recipes, they have never turned out correctly for me, the proportions of the ingredients are just all wrong.

Secondly, go with the most simple pie recipe for the best flavor. There are lots of recipes out there that call for all sorts of strange ingredients to be added, just don't do it, the more simple the recipe, the better everyone will like the pie.

Finally, If you don't like the taste of molasses, you're not going to like it in a pumpkin pie either. Again, simple is better.

Hope that helps a bit.

Answer 3

I used our jack-o-lanterns, simply baked them up the day after Halloween. Takes about an hour until they are nice and soft (in the oven at 350 degrees). Then I puree them in the blender (not the skin of course!). Then I just use the recipe on the Libby's pumpkin pie can, simply replacing the fresh pumpkin with the canned. It seems to take a tad bit longer baking in the oven, as the fresh puree is a little moister than canned. The flavor is outstanding and well worth the effort.

Answer 4

Autumn Pumpkin Pie

A delicious pumpkin pie, spiced with ginger and cinnamon.

INGREDIENTS:
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9-inch)

PREPARATION:
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

Pumpkin Crunch Dessert

INGREDIENTS:
1 cup cooked mashed or canned pumpkin
2/3 cup light brown sugar, packed
1/8 teaspoon ground cloves
1/2 teaspoon cinnamon
2 slightly beaten egg yolks
1/4 teaspoon salt
1/2 cup chopped pecans
1/2 cup soft bread crumbs
1 1/2 cups milk
2 tablespoons melted butter
2 egg whites, stiffly beaten

PREPARATION:
Combine pumpkin, sugar, spices, egg yolks, and salt; stir in pecans, bread crumbs, milk, and butter. Fold in egg whites. Turn into individual baking dishes or custard cups. Set dishes in a pan of hot water. Bake at 350° for 1 hour, or until a knife inserted in center comes out clean. Serve with whipped cream or whipped topping.

serves 8.

Answer 5

cut it sections and bake it in the oven covered until soft.
scrape the soft pumpkin and puree it

then
2 cups pumpkin
1 cup sugar
1cup half and half
2 eggs
1 teaspoon Cinnamon
1/2 t Ginger
1/4 Cloves
mix
put it in unbake pie shell 350 degress 45 min

Answer 6

Yeah, cut it in half, rub it with butter, throw in a 350 oven for 30 minutes. When it comes out you can grab the skin off and mash it up with anything to make whatever you want. So good for you too! Go to FoodTV.

Answer 7

If you dont have a pie pumpkin try a Hubbard Squash! they taste delicious too!

Answer 8

~~~Just to help you out a little,,,Canned pumpkin is real pumpkin. Just double check the ingredients on the label,,,but its ok to use the canned pumpkin. And also after Holloween it is hard to find just Pumpkins. Ok to used canned pumpkins as long as the lable reads ingredients: pumpkin. hmmm been ok,,,had a couple of drinks,,,but say that word over and over,,pumpkin,,,,lmao,,,sounds kinda funny,,,pump kin,,,,,
hey,,,,,,Happy baking,,,,your pump kin,,,,, :)

Answer 9

try this and see how you like it::::::::1(8oz)cream cheese,2cups can pumpkin,1cup sugar,1\4teaspoon salt,1egg plus 2egg yloks-beaten,1cup half and half,1\4cup(1\2stick)melten butter,1teaspoon vanilla extract,1\2teaspoon ground cinnamon,1-double pack pie crust ready to fill and bake::::::::::::::::::::preheat oven 350:::::::::::::::::;bake pie crust lined w/ foil and fill w/ 2lbs of dried beans to weigh down crust and bake for 10 mins then remove foil and beans bake for 10more mins until crust is dried out and beginning to color take out set aside while mixing filling::::::::::::;FOR FILLLING in a large bowl beat cream cheese w/ hand mixer, add pumpkin beat until combined, add sugar,salt mix for 2 mins add eggs and yolks, half and half, melted butter, beat util combined. finally add vanilla, cinnnamon, beat 2mins pour fillling into crust and bake 50mins or until center is set take out and cool THEN ENJOY!

Answer 10

You could make pumpkin roll , it is the best.
PUMPKIN ROLL WITH CREAM CHEESE FILLING
1 cup sugar

3/4 cup all purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

Pinch of salt

3 large eggs, beaten to blend

2/3 cup canned solid pack pumpkin



2 tablespoons powdered sugar



1 8-ounce package cream cheese, room temperature

1 cup powdered sugar

2 tablespoons (1/4 stick) unsalted butter, room temperature

1 teaspoon vanilla extract

1/2 cup finely chopped walnuts



Powdered sugar



Preheat oven to 375 deg. F. Butter 13x9x5/8-inch jelly roll

pan. Line pan with waxed paper; butter paper. Mix first 5

ingredients in large bowl. Mix in eggs and pumpkin. Pour

batter into prepared pan, spreading evenly. Bake until

tester inserted into center of cake comes out clean, about

15 minutes.

Lay kitchen towel on work surface; dust with 2 tablespoons

powdered sugar. Cut around pan sides to loosen cake. Turn

out cake onto sugared towel, waxed-paper side up. Fold 1

side of towel over 1 long side of cake, then roll up cake

jelly roll style. Cool cake.

Combine cream cheese, 1 cup powdered sugar, butter and

vanilla in medium bowl; beat to blend. Mix in walnuts.

Unroll cake; leave on towel. Peel off paper. Spread cream

cheese filling evenly over cake. Using towel as, roll up

cake and place seam side down on platter. Trim ends of

cake. Dust cake with powdered sugar. (Can be prepared 1 day

ahead. Cover and refrigerate.)

Cut cake crosswise into 1-inch-thick slices and serve.
your guests will love this one good luck !