Does anybody have any pumkin pie recipies from scratch you would like to share?

Question

I have a bunch of pumkins from halloween left over and I want to use them.

Answer 1

Have you made jack-o-lanterns out of the pumpkins? If so, you might have contaminated the meat of the pumpkin - allowed germs to set up some mold. If not, you are good to go. First you will want to cook them. So, cut them open, take out the seeds and fiber (like you would clean out the center of a cantaloupe). Cut into large chunks, place in a sheetcake pan, add about 1/2-1" of water, cover and bake until a fork goes all the way to the peel (if you are doing it from the pulp side).

Let cool, remove the skin - will remove very easily - puree or mash very very well. Then you are ready to go for your pie.

I use the following pie recipe. Not sure if it's off the Libby's can or not but it's always come out great. It's the same recipe my mother and my grandmother used and their pies were always delicious. Here it is:

PUMPKIN PIE

2 eggs - slightly beaten
1 1/2 c pumpkin
3/4 c sugar
1/2 tsp salt
1/2 tsp ginger
1/4 tsp cloves
1 tsp cinnamon
1 2/3 c evaporated milk

Mix all together and pour into a pie crust. Bake in preheated 425º oven for 15 minutes. Reduce heat to 250º for 45 minutes. Done with a knife comes out clean in the center. If the crust starts to get too dark before the pie is done, just put a piece of foil over the crust.

And if you want to make something that tastes like pumpkin pie but is a cake and is DELICIOUS!!! - here's the recipe for it: (The crust on it is a shortbread crust)

STREUSEL PUMPKIN DESSERT

Crust:
1 1/2 c flour
1/4 c sugar
1/4 c powdered sugar
1/2 c cold butter

Streusel Topping:
1/4 c brown sugar
2 T flour
1 tsp cinnamon
2 T cold butter
1 c chopped pecans

Filling:
1 large can pumpkin (in your case about 4 cups pumpkin)
1 c sugar
1/3 c brown sugar
1/4 c cornstarch
3 tsp cinnamon
1 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
2 (12 oz) cans evaporated milk
4 eggs
whipped cream for garnish
cinnamon for garnish

For the crust: Combine the flour and sugars. Cut in the butter until crumbly. Press into a sprayed 13x9" pan. Bake in preheated 350º oven for 15-20 minutes until very lightly golden.

For the Struesel: In a small bowl combine the brown sugar, flour and cinnamon. Cut in the butter until crumbly. Stir in the pecans. Set aside.

For the Filling: Combine the sugars, cornstarcy and seasonings. Gradually beat in the can (or 4 cups) of pumpkin, milk and eggs until smooth. Pour over the crust. Sprinkle with the Streusel topping. Bake in preheated 350º oven for 55-65 minutes or until a knife comes out clean in the center. Coll on a rack. Cover and refrigerate overnight. Garnish with whipped cream and additional cinnamon if desired. What I especially like about this recipe is you don't have to make a pie crust where you roll it out - you just pat it in the pan - can't go wrong with that.