how to turn a pumpkin into pumpkin pie?

Question

also can i still use my pumpkins from halloween? none of them are molding.

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

STOP!!! Don't listen to them!! I've made pies from my jack-o-lanterns for years! As a kid, it became a family tradition, even. I love real (not canned) pumpkin in pies. The texture's a little different (like the difference between real mashed potatoes and the boxed kind) but is great. As long as they're not molding, they should be fine.

Here's how we always did it:

I'm guessing the guts are already gone; if not, remove all guts. Wash and save the seeds for roasting, of course. Cut the pumpkin into large wedges, maybe 4 or 6 or so. Take off the pumpkin's skin, then chop the pumpkin into pieces that will fit into a large pot. Cover with water. Boil until tender. It'll take awhile, maybe an hour or so, depending on how big the pieces are. When the pumpkin is tender, remove from heat and pour off most of the water. (If your family enjoys squash as a veggie, save some of the cooked pumpkin and cut into cubes. Serve with dinner, with a little butter and cinnamon on it. My sister learned this while living in France.) Pile the rest of the cooked pumpkin into a blender (or as much as will safely fit. We always had to run several blenders-full to get all the pumpkin done.) Put the lid on and run the blender until the pumpkin is smoothly pureed. Use a little of the water it boiled in to make the puree smooth. Pureed pumpkin can be frozen for almost a year. We had such a huge jack-o-lantern one year that we were eating pumpkin pie all year long. That was nice.

On www.cooks.com you can find any number of good pumpkin pie recipes.

Answer 3

Follow the instructions on link below; cooking pumpkin in Mircrowave. While cooling; let pumpkin drain off extra water/juices, then mash or puree. Carving pumpkins can be used for pies, breads, etc., but a Sugar Pumpkin does taste better...

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.

Answer 4

The quick answer is -- don't do it. First, the pumpkins you get to carve for Halloween aren't the right type. You will need to buy a sugar pumpkin...they are smaller, sweeter, with less stringiness. However, it is a lot of trouble and can still end up watery and ruined. Your safe bet is to use the canned pumpkin to ensure you get a good result every time.

Answer 5

Honey, the only pumpkin you use for pumpkin pie is from a can! Otherwise you will be using your food processor a lot and adding a lot of extra seasoning to it. Throw the Halloween stuff away and buy a can!

Answer 6

It's not worth the time to use real pumpkin and it tastes just like the canned stuff - if you do attempt I would get new pumpkins - you have to cut out the flesh, then roast then puree

Answer 7

Pervert!