Whats the ingredients of Pumpkin Pie made from real pumpkin,from a pumkin patch,not from a can?

Answer 1

From Allrecipes:

Fresh Pumpkin 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.


Enjoy!

Answer 2

PUMPKIN PIE
Fresh pumpkin or squash puree is always delicious but not nearly as handy as canned pumpkin.
2 cups canned or fresh pumpkin puree
1 tablespoon crystallized ginger
1 1/4 cups half-and-half
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup (packed) light-brown sugar
3 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1/8 teaspoon ground white pepper
1 prepared pie shell (9-inch), chilled
Sweetened whipped cream (optional)



1. Preheat the oven to 425°F.
2. Process the pumpkin puree in a blender with the ginger and half-and-half until the ginger is smooth, about 4 minutes. Transfer to a bowl; whisk in the next eight ingredients until well blended. Reserve.

3. Place 2 sheets of heavy-duty foil, one on top of the other, directly on the surface of the pie crust. Bake the crust in the lower 2/3 of the oven until golden brown, about 10 minutes. Remove the foil; bake 5 minutes more. Remove shell from oven. Reduce the oven temperature to 350°F.

4. Pour the filling into the pie shell and bake until a knife inserted into the center of the pie comes out clean, about 45 to 60 minutes. Cool on a rack. Serve dolloped with sweetened whipped cream, if desired.

Per serving (without whipped cream): 400 calories, 39g carbohydrates, 8g protein, 25g fat, 185mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.
Makes 8 servings.

Answer 3

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.

Answer 4

you are able to combination your canned pumpkin with instantaneous vanilla pudding and cool whip to make an astounding pumpkin souffle. No bake the two. you in all probability can (15 ounce) pumpkin a million cup chilly milk 2 - (3.4 ounce) purposes instantaneous vanilla pudding a million and a million/4 teaspoons pumpkin pie spice 2 cups cool whip Pour milk into super bowl. upload pumpkin, dry pudding mixes and spice. Beat with twine whisk for extra or less 2 minutes or till good mixed. you need to use electric powered mixer on very low too. gently fold in cool whip. you are able to serve this in person serving bowls or an astounding salad sort bowl. Refrigerate for 4 hours or till set. I even have additionally made a Graham cracker crust for this recipe in a 9 by potential of technique of 13 inch cake pan and then poured this pumpkin souffle recipe over it, chilled and shrink into servings and served with extra cool whip. I shrink the milk to 3/4 cup then so because it is a sprint thicker. interior the journey that your pumpkin is that skinny i'd shrink lower back on the milk a sprint extra in this recipe so as which you will assure it contraptions up. that is going to type useful. critically extra useful to be thick then to skinny. basically serve with extra whip topping. want you need to use those innovations.

Answer 5

Amazing...they now have a spice that is called pumpkin pie spice and it has all of the flavors that you need in one tiny can.

Also evaporated milk - and they now have non-fat, low-fat evaporated milk.

A good crust is mandatory...and you can get good ones frozen; and/or ready to use in the dairy section.

Answer 6

the same as on the can. the can is just smushed up pumpkin. so you just smush up your own and add the rest of the ingredients as indicated. you should be able to find a recipe at bettycrocker.com