How do you make pumpkin pie with real pumpkins ( and not the stuff out of the can) real live pumpkins?

Answer 1

Ingredients:

1 medium sugar pumpkin (4-5 lbs = 1 ¾ cups pureed)
1 can evaporated milk
2 eggs
½ tsp salt
1 tsp cinnamon
½ tsp ginger
1/8 tsp cloves
1 piecrust
Cooking spray
Directions:
Too cook the real pumpkin pie

1. Cut off the top of the sugar pumpkin and clean out all of the seeds and strings from the inside. This is a great job for the kids. (Note: A sugar pumpkin is usually advertised as a "pie pumpkin" but I know of people who have used regular pumpkins and their pie has turned out fine. Just stay away from the really large pumpkins with stringier flesh.)

2. Cut the pumpkin in half. Spray the cut sides with cooking spray. Place the pumpkin halves flesh side down on a cookie sheet lined with foil and sprayed with cooking spray.

3. Bake the pumpkin at 325 degrees for about an hour or until the flesh is tender when poked with a fork.

4. When the pumpkin is done use a spoon to scrape the pumpkin from the skin. Then beat with a mixer or in a blender until it is smooth.

To make the homemade pumpkin pie:

1. Place the prepared or homemade piecrust in a 9-inch pie pan.

2. Mix the spices and salt with 1 ¾ cups pureed pumpkin.

3. Add the eggs and then the evaporated milk. Stir until all of the ingredients are well blended.

4. Pour the pumpkin pie filling into the crust. Bake for 15 minutes at 425 degrees. Then turn the oven down to 350 degrees and bake for an additional 40-45 minutes or until a knife inserted about 1 inch from the edge comes out clean.

Answer 2

Cut the pumpkin up and clean out the seeds and stringy gunk. Bake in reasonable sized chunks in baking pan with a little water in the bottom. When pumpkin is soft it's done. Run the pumpkin through a ricer or food mill and then use that puree as you would the stuff in the can. It may be a bit runnier but just use the thicker puree and drain off some of the watery clear liquid. The actual store bought puree isn't even made with real pumpkin- usually banana squash makes the best pie :)

Answer 3

You need to buy a pie pumpkin - not the gi-normous ones used for jack - o - lanterns. Scrub with cold water,,,Cut off the top and scoop out the seeds. Put the pumpkin in a bowl or tray that will fit in your microwave. Nuke on high. The amount of time will vary depending on how powerful your microwave is. The pumpkin will begin to slump in the bowl. That means the innards are soft. Remove from the microwave and let cool enough to handle. Scoop out the pulp or scrape it of the outer rind - enough to make your pie.You'll need at least several cups of pulp for one pie. From there any good cookbook will tell you what to add to make a really good pie...eggs, sugar, spices, etc. Just so you know, most of the time a pie made from a fresh pumpkin will be much lighter or yellow in color when it's finished baking than pies made from store-bought canned pumpkin, but it will be superb in flavor. Good luck. Oh, if you live in Iowa, you'll have to file a tax-exempt paper for your edible pumpkin. Otherwise you'll have to pay tax . What monkey came up with that plan to stick it to the folks?

Answer 4

Canned pumpkin is real pumpkin - and by far the best choice for a pie. Fresh pumpkin has a lot of moisture when cooked - it's a lot of work for a little flavor and a watery pie. Thay do make excellent soups though.

Answer 5

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.

PUMPKIN PIE FILLING

2 c. pumpkin filling or med. size pumpkin
1 c. flour
1/2-1 c. sugar
1/2-1 c. milk
3-4 tbsp. cinnamon
3-4 tbsp. nutmeg
1 tsp. baking powder (do not use if self-rising flour is used)

You may need more or less of each ingredient. This mixture is more according to taste.
Fresh pumpkin: Cut pumpkin into small pieces. Cook in water until pumpkin looks like orange glaze. Keep turning while cooking. Strain from water. Blend cooked pumpkin until liquid. Mix all ingredients together, place filling into pie crust and bake. Bake at 425 degrees for 30-40 minutes.

PIE CRUST:

2 c. flour, sifted
1 tsp. salt
2/3 c. Crisco
6 tbsp. ice water
Root beer or Sprite, optional
1 c. extra flour

Make 2 pie crust.
Put flour and salt into large fix-n-mix bowl. Cut Crisco into flour; seal and shake real good. Add water and shake circular until ball forms. Separate into 2 crusts. Roll out; onto flour pastry sheet. Fill with favorite filling. Cover with second crust. Cut holes on top and bake. Temperature and time will be on can of filling.

hope these help. enjoy.

Answer 6

cut the pumpkin in half, scoop out the seeds.
Bake, cut side down at 325 for about 45min
or until very soft. Use just like canned pumpkin,in your faveorite receipe.

Answer 7

I TOTALLY KNO!!!!
1/2 cup light brown sugar
1/2 tsp. salt
1-1/2 cups cooked/drained pumpkin
1 can (5 ounces) evaporated milk
1 9-inch unbaked pastry piecrust pie shell
1/2 cup granulated sugar
5 tsp. pumpkin spice
3/4 cup whole milk
3 extra large eggs, slightly beaten whipped cream
~PREHEAT OVEN TO 400 DEGREES F.
mix dry ingredients
15 mins. then 45
let cool, keep refrigerated