homemade pumpkin pie?

Question

I have 3 pumpkins. 2 that I grew in my garden and one that my son got from a farm on a school field trip. Not sure what kind of pumpkins they are but I was wondering if I can make a pie out of the 3 that I have. The ones that I grew are called Jack O' Lantern pumpkin seeds that I got from walmart. Does anyone have a idea if I can make a pie or not? If so please let me know cause I want to make a homemade one...Thanks

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

Yes you can make several pies from that much pumpkin. Here's how I would go about it.
Wash the outside of the pumpkins with plane water no soap.
Split open the pumpkins scoop out the insides, you can save the seeds and make pumpkin seeds to eat if you like. (I'll include that info too.)
Then you need to bake the pumpkins till soft 350 degrees should take an hour or more, should be somewhat soft. (You may be able to microwave them too I prefer baking though the slower cooking I think brings out more of the sweetness and flavor of the pumpkin.)
Wait for the pumpkin to cool some then scoop out the cooked pumpkin it should come out easily if it's cooked long enough.
Puree the pumpkin with either a stick blender or maybe a food processor (be careful if it's still hot.)
At this point the pumpkin is ready to begin with the pie making part.
Do you need a recipe for crust and pumpkin pie?

About the saved seeds and such you can rinse them off and let them dry and save to plant next year or you can clean them off and simmer in a pot of salted water then drain and bake them spread out on a cookie sheet 325 degree oven for 30-40 minutes. You can spice them up with other herbs but I like mine just salted.

If you need a recipe for a pie crust check out the first link below.

If you need a recipe for the pumpkin filling check out the second link below. Although the step about cooking the pumpkin again on stove top is completely unnecessary so I skip that and yea this is similar to the recipe from the libby's can only there seems to be one extra egg and I don't like a super sweet pie so I reduce the sugar to a little less than the 3/4C also I use white sugar not brown. Anyway happy baking and holidays to you. (ps the 15oz can should be about 2C of the cooked pumpkin.)
Also the way you described the pumpkins they are not traditional pie pumpkins those are a smaller variety but what you've got should still make a great pie.

Answer 3

1

Answer 4

Yes, you can use it. But Sugar Pumpkins are a better tasting pie!

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 5

I've always baked my pumpkin, 350 degree oven til its done. It will be very soft. When you go to make the pies, scrape the cooled pumpkin off the shell, put it in a blender to make it smooth, since pumpkin pie is a custard pie, you want to make sure the pulp is thoroughly mashed. If its soft enough a potato masher may work, but blending takes out the guesswork.

Answer 6

the best pumpkin for pies are small sweet varieties. The bigger jack o lantern pumpkins have been bred for size, usually at the expense of taste. Go to the grocery store and look for pie pumpkins, they will be small (about the size of a cantaloupe) and you will need about 1 per pie.

Honestly, the canned pumpkin puree you buy (the unseasoned kind) is just as good as cooking it yourself and alot easier. But if you want to try it its fun

Answer 7

Yeah, just cut up and boil the meat. Then scrape it off and mash it. Add spices and use it like the canned kind. You can toast the seeds too. Good with soy sauce. You can also eat it like squash.

Answer 8

yes, you can