who knows how to make pumpkin pie from scratch??

Question

plz i really wanna know

Answer 1

I do. There's one problem though. The typical pumpkins you see in the U.S. for jack-o-lanterns are very watery and sometimes grainy. Watery and grainy don't make great pie. You can substitute butternut or acorn squash, or even sweet potato, for a better consistency.

That said, I'll get you started, assuming you will use a regular pumpkin. You only need about 1 1/2 cups of pumpkin to make one pie, so you could make a lot of pies out of one pumpkin.

Wash the outer skin of the pumpkin well. Remove seeds and fiber. Slice the pumpkin into large-ish pieces, skin and all, about 6" square. Put the pieces in a large oiled baking dish--don't add any water. Cover this dish tightly with foil (You could also cram the pieces in a covered baking dish of any type). Bake at 350 for about 45 mins to 1 hour, or until the pumpkin is very tender when poked with a fork. Let it cool.

Take the cooled pumpkin, and scrape it off the skin. Discard the skin. Puree the pumpkin in some manner, either in a food processor or a food mill. When you have 1 1/2 cups of pumpkin, proceed to the recipe:

* 1 1/2 cups pumpkin puree, canned or fresh
* 3/4 cup sugar
* 1/2 teaspoon salt
* 1/4 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 2 teaspoons all-purpose flour
* 2 eggs, lightly beaten
* 1 cup evaporated milk, undiluted
* 1 teaspoon vanilla extract
* 1 unbaked pastry shell (9-inch)

PREPARATION:
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well, but don't beat it or make it foamy. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set. Let cool at least 2 hours before slicing.

If you have lots of pumpkin left, I suggest making other things with it, like pumpkin soup. Or just eat it, with salt, pepper and butter, as a vegetable.

Answer 2

REAL PUMPKIN PIE

2 c. pumpkin, cut into half-inch pieces
1/4 cup liquid from cooked pumpkin
1 c. raisins, soaked in 1/4 cup dark rum
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger
1 tbsp. molasses
1 tbsp butter
1/2 tsp vanilla extract
1 egg yolk, beaten

This recipe uses cubes of raw pumpkin rather than canned pumpkin. Winter squash may also be used.
In medium saucepan, add 1 tbsp. of butter and 1/2 cup water to pumpkin, and simmer over medium heat, which should take approximately 10 minutes. Drain, reserving 1/4 cup liquid. Mash or puree pumpkin. Add raisins, rum, cooked pumpkin, and remaining ingredients. Stir until well combined.

Turn into pastry lined 9 in. pie plate. Flute edges. Set in preheated 400 degree oven. Bake 15 minutes. Reduce heat to 350 degrees and bake about 30 minutes longer.

Answer 3

pumpkin pie

3 slightly beaten eggs
1 c. mashed cooked pumpkin
1 c. sugar
1/2 c. dark corn syrup
1 tsp. vanilla
1/1 tsp. cinnamon
1/4 tsp. salt
i unbaked 9-inch pastry shell
1 c. pecans (optional)

in a small mixing bowl combined eggs pumpkin sugar corn syrup, vanilla, cinnamon and salt; mix well
pour into unbaked pastry shell. Top with chopped pecans. bake in mod. oven (350) for about 40 minutes or until knife inserted halfway between center and edge comes out clean. Chill. Serve topped with whipped cream. Makes one 9-inch pie

Answer 4

there is an excellent one on the back of the libbys pumpkin can . I have used it several times . good luck .

Answer 5

my brother makes a great one

Answer 6

I do