How do you make fresh pumpkin pie from real pumpkin's?

Question

I have tried and tried and it never come's out. How do you make a real pumpkin pie from a fresh and real pumpkin's?

Answer 1

Contrary to popular belief pumpkin pie is not made from the same pumpkins we carve jack-o-lanterns from. It's a different variety.

You could buy what are called "sugar pumpkins" and try, but canned pumpkin [which is actually a type of squash] and not "pumpkin pie filling", really does give you the best results

Answer 2

Mrs. Sigg's Fresh Pumpkin Pie:

Original recipe yield:
1 - 9 inch pie
PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 14 Hrs 40 Min.

INGREDIENTS

* 1 sugar pumpkin
* 1 recipe pastry for a 9 inch single crust pie
* 2 eggs
* 1 cup packed light brown sugar
* 1 tablespoon all-purpose flour
* 1/2 teaspoon salt
* 2 1/2 teaspoons pumpkin pie spice
* 1 (12 fluid ounce) can evaporated milk

DIRECTIONS

1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or 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. Increase oven temperature to 450 degrees F (230 degrees C.)
2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

Answer 3

Homemade Pumpkin Pie
INGREDIENTS
1 medium sugar pumpkin
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
3 cups evaporated milk
4 eggs, beaten
2 (9 inch) unbaked pie crusts
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cut out top of pumpkin and clean out all seeds and strings from inside. Slice pumpkin vertically into 3 inch wide strips. Place strips onto a baking sheet.
Bake in preheated oven for about 1 hour. Once done, scrape the pumpkin from the skins, then beat with a mixer or puree in a food processor until smooth.
Preheat oven to 425 degrees F (220 degrees C).
Mix the nutmeg, ginger, salt, evaporated milk and eggs with the pumpkin puree. Pour mixture into two 9 inch pie crusts.
Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 40 minutes, or until toothpick inserted into center comes out clean. Cool and refrigerate.

Answer 4

First off you have to use pumpkins for pies e.g. pie pumkins or sugar pumpkins.The kind we use for halloween are not for pies.

Cut pumpkin in half lenghtwise.....clean and scrape out the seeds.
Place on greased (pan spray) baking sheet and bake at 350 degrees till flesh is soft .
Let cool and remove the skin.
You can either mash or blend pumpkin in food processor.

This freezes very well if you have too much.Just defrost and use later.


Pumpkin Pie
(old recipe....tried and true.)

2/3 cup brown sugar
3/4 tsp. cinnamon
1/2 tsp ginger
3/4 tsp salt
2 eggs lightly beaten
1 1/2 cups pumpkin
1 1/2 cups milk

mix together ingredients and add to unbaked shell.

Bake at 425 degrees for 15 minutes
Lower heat to 350 degrees
Bake 45 minutes longer or till pumpkin is set in the middle.

Answer 5

Mom used to buy the pumpkin or go to the garden to pick out one and then bring it back in to peel and clean it.

She always said the key to making a pie from a fresh pumpkin was to make sure that when you cooked the pumpkin off that you didn't add to much water. To much water caused the pumpkin to be runny not solid. She sometimes allowed the cooked pulp to drain in a fine mesh strainer so the water content was reduced.

Answer 6

PUMPKIN PIE

3/4 cup pumpkin
2 tablespoons molasses
3/4 cup white sugar
1/2 teaspoon salt
1 1/2 tablespoons flour
2 eggs, separated
milk combined with 1 can of evaporated milk
1 teaspoon cinnamon
1/4 teaspoon ground ginger
2 tablespoons Myers rum
Pie shell

Separate eggs. In a clean bowl beat egg whites only until slightly foamy.
In a measuring cup, add 1 can of evaporated milk. Add regular milk until level in measuring cup reaches 1 1/2 cups total.

In a mixing bowl, combine all ingredients except egg whites. Beat one minute. Gently fold in egg whites.

Pour into pie shell.

Bake at 425°F for 10 minutes. Reduce heat to 350°F and continue baking for 30 more minutes.

Answer 7

definite, that's wisely truthfully worth the problem. i became a large libby's pumpkin pie fan (and definitely I nonetheless like it), yet very last fall i concept i could attempt for the first time to make a pie with sparkling pumpkin. I cooked it interior the oven like a squash, then pureed it interior the blender and used it a useless ringer for canned pumpkin. OMG...it became really surprising! you should attempt it once or extra. i imagine you're meant to operate a tad bit a lot less evaporated milk. verify the sparkling pumpkin pie recipes on-line.