how do you make a pumpkin pie with a real pumpkin?

Question

I bought a pumpkin from the grocery store for $0.50, i can make the pumkin seeds, but how about a real pumpkin pie?

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."

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

I love pumpkin pie too!

There's a couple of schools of thought about that; usually you end up baking the pumkin pieces with the shell on and scraping the pumpkin out to add to the filling. But I've also made a soup where you "peel" the pumpkin skin and then chop it into a stew. This is quite difficult because the shell is so hard, and it takes some effort to get the whole thing off.

Try epicurious.com or your favorite recipe search engine for the details.
Good luck!

Answer 3

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 4

I cook pumpkin by the Microwave Method on the below link. It's so much easier than boiling on the stovetop. After pumpkin is cooked, I let it sit for awhile in a strainer to drain extra water/juices. 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 PIE CRUST:
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.
In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies.

Note: Dough can be refrigerator up to 3 days. It can also be frozen until ready to use; thaw until soft enough to roll.

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

Remove the seeds and muck in the center = Bake pumpkin all wrapped in foil at 325 for about 2 hours.

Mush up the flesh after removing the skin and pass through a sieve to remove the stringy bits. Use as you would canned pumpkin

Answer 6

tou take the seeds out, and the stuff inside.cut the pumpkinup in small pieces and put it in a pot of boiling water until soft and mushy if still not sure check on internet

Answer 7

exelent question but i dont know!