pumpkin filling from scratch?

Question

Looking for recipe for turning a pumpkin into pumpkin pie filling

Answer 1

This link have elaborate instructions with pictures which I am sure you will find very useful.

Good Luck!

http://www.pumpkinpatchesandmore.org/pumpkinpie.php

Answer 2

Now someone is singing my tune. I love to bake and this recipe using real pumpking is the only one I will eat:
1/2 cup milk
1/2 cup light cream
2 eggs
1 1/2 cups pumpkin(cook, mash & drain most of liquid)
2/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp allspice
1 tsp vanilla
1 9" unbaked pastry shell
Heat oven to 425' Place all ingredients into blender. Blend thoroughly. Pour into pastry shell and bake at 425' for 20 minutes. Reduce heat to 350 and bake 35 to 45 minutes longer or until knife comes out clean when inserted near the center. Cool at room temperature before serving.
Enjoy!

Answer 3

Halloween pumpkins do not make good pies! Smaller "sugar" pumpkins work best! They are sweeter, easier to use and you don't have to worry about how long they have been cut and exposed.

Canned pumpkin is wayyy easier to use than trying the real stuff! (I have found this out thru trial and error!!) I'd say try it once, if you have something to prove to someone, but other than that---do the better/easier thing! Lol!

Answer 4

Pumpkin Puree

6 cups
2 hours 1 hour prep
1 medium pumpkin
cheesecloth (optional)

*Cut the skin off the pumpkin.
*CutPumpkin into 1 or 2 inch cubes.
*Place in casserole.
Cook in 350 degree oven for one hour.
Pumpkin is done when it is soft and"mushy" when pressed with a fork.
With hand blender or food processor, blend until smooth.
To remove excess liquid, place pureed pumpkin in strainer or cheese cloth and allow to drip overnight.
Use right away or freeze in small amounts to be used in cooking and backing.
*coverlarge slices of pumkin (with skin) in tin foil place on cookie sheet and after baking scrape the fruit from the skin and follow instructions for puree.


Pumpkin
1 pastry for single-crust pie
2 eggs, slightly beaten
2 cups fresh pumpkin puree
1/4 cup half-and-half or light cream or milk
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon ground ginger

Prepare and roll pastry for single-crust pie, Line a 9" pie plate with pastry. Trim; crimp edge as desired. In a large bowl stir together eggs, pumpkin, and half-and-half. Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate, To prevent overbrowning, cover edge of pie with foil. Bake in 375 F oven for 25 minutes.
Remove foil. Bake for 40 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refirgerate within 2 hours.