how do i make a pumpkin pie from an actuall pumpkin..do i leave the seeds in it??

Question

**clueless**

Answer 1

First, remove the seeds. Then, peel the pumpkin. Then cut the pumpkin into small pieces (two inch cubes) and boil it until it is soft. Then drain the pieces, and place them in a large bowl. Mash them into a pulp. Season as desired (usually allspice and cinnamon). Add some egg, some cream, and some sugar, if desired. Pour into a pie shell. Bake until done.
It is a lot easier to just go to the store and puy some pumpkin pie filling premixed...

Answer 2

Actually, it's a long process:
1: you start by cutting open the pumpkin and removing the seeds. save them because they can be toasted just like sunflower seeds.
2: peel off the rind and cut into equal chunks. think of watermelon.
3: boil the pumkin for an hour or until the pumpkin is fork-tender. drain well. you don't want any additional water.
4: you can smash the pumpkin either in a blender or a food processor. afterwards you will squeeze out all the water through cheesecloth or a clean lint-free towel.
5: it will be creamy and slightly chunky. that's good.

now you're good to go. GOOD LUCK!

Answer 3

This is simliar to a post i left on another guys question. Making it from the pumpkin is the best way to go. To answer your question in short: no take the seeds out! lol... here is the recipe that I use. GOOD LUCK!!!

PUMPKIN PIE:

Makes one 9-inch single-crust pie

For the crust:

1 cup whole wheat pastry flour
1/4 teaspoon sea salt
1/3 cup plus 1 tablespoon unsalted, cultured organic butter, well chilled
2 to 3 tablespoons cold water

For the filling:

1 sugar pumpkin
2 eggs
1 1/2 cups organic cream
1/2 cup unrefined cane sugar
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

Preheat the oven to 350°F.

Combine the flour and salt in a large mixing bowl. Cut the butter into 1/4-inch cubes and add them to the flour mixture. With your fingertips, quickly and deftly rub the butter into the flour to make a dry, crumbly mixture. Sprinkle 2 tablespoons of water over the mixture. Using a fork, rapidly stir the dough until it gathers into clumps. If the mixture seems dry, add more water to hold the dough together. Gently form the dough into a disk. Wrap in plastic and place in the refrigerator to rest and chill for 15 minutes to 1 hour.

Meanwhile, cut the pumpkin in half, remove the seeds, place the pumpkin halves in a pan, shell side up, and bake for 1 hour or until the pumpkin is tender and exudes liquid and the shell starts to sag. Scrape the pulp from the shell and purée it with a fork or potato masher or in a blender. Measure 2 cups of the purée and set it aside. Reserve any additional pumpkin for another use.

Lightly butter a 9-inch pie pan. Place the dough on a lightly floured surface and, starting from the center out, roll the dough to about 2 inches larger than the size of the pan. Loosen the pastry, fold it in half, lift it and unfold it into the pan. Press it into place, trim off the excess dough and crimp the edges.

Increase the temperature of the oven to 425°F.

In a large mixing bowl lightly beat the eggs. Add the purée and the remaining ingredients and stir to blend. Pour the mixture into the dough-lined pan. Bake for 15 minutes and then reduce the heat to 350°F and bake an additional 45 minutes or until a knife inserted comes out clean. Allow to cool slightly before serving.

Answer 4

I cut the pumpkin open and remove the seeds and the stringy stuff. Then I cut the meat into pretty good-sized chunks, stack them in a sheetcake pan and bake them in the oven until they are soft - testing with a fork. Once they are done, you remove the peel - easier to remove that way - and then mash with a potato masher. That's all I do with it. Makes the best pies. I don't use a blender - just the potato masher. If you bake it, you don't lose any flavor in the water.

Answer 5

u need to cook the pumpkin!u do this by cutting the pumpking into large chunks, first u have to hollow it out, like take all the seeds and all that stringy stuff and cut it up into chunks and cook it in a large pot with water, or u can also lay the chunks on a cookie sheet, shell side down and bake in the oven and then simply spoon off the cooked pumpkin and use it. sometimes u have ti puree it too, it's easier just to buy it in the can, i for one am not a pioneer, i don't have time to do all that!

Answer 6

Sweetie, your MUST break open the pumpkin and SCOOP OUT ALL THE SEEDS carefull not to scoop out the "meat".
Then you have to get the meat and mash it and strain it, then add your seasonings...etc.
It is soooooo much easier to use the pumpkin pie fiiling in a can. Once you add YOUR special recipe ingredients to the puree' ppl won't be able to tell the filling was from a can!

Answer 7

There are two different kinds of pumpkin. The ones for baking and the ones for Jack O Lanterns. The second type tastes really bad.

Answer 8

No.

You break open the pumpkin, then scoop the meat from the outside of the pumpkin, not using the peel.

Answer 9

No, you have to strain the heck out of it. It's much easier to buy the pre-canned pumpkin...it's usually already got the right spices, it's very easy to work with, and it makes a delicious pie!

Answer 10

Completely clean out inside of pumpkn, I peel the skin off and then cut the meat in small sections. Need to put a little water i n large pan and low simmer for several hours until pumkin is tender and pulp. You can also put pan in oven and cook slowly.