Good pumpkin pie recipes?

Question

How much harder/more time-consuming is it to make the pie from scratch, i.e not from a can? Either type of recipes are welcome.

Answer 1

If you mean really from scratch, like from a fresh pumpkin I would buy canned pumpkin. Not the premixed pie filling just solid pack canned pumpkin. Other than that I always make mine from scratch. I have used fresh pumpkin and if you do you want either a "pie Pumpkin" sometimes called sugar pumpkin or a Japanese Kabocha. Regular pumpkins tend to be watery. Canned pumpkin comes from a fruit you would not recognize as pumpkin. It is green an tan striped.
Here I copied one that sounds pretty good to me, easy too. But iwould use the fresh ginger.

REAL Homemade Pumpkin Pie
SUBMITTED BY: Shanna Marsh PHOTO BY: Julie

"Here is a fun recipe for those brave enough to make this wonderful pie from a pumpkin."

PREP TIME 2 Hrs 30 Min
COOK TIME 1 Hr
READY IN 3 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 2 - 9 inch pies
US METRIC

About scaling and conversions

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


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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.
For recipes go to allrecipes.com. and pick the one that sounds best to you. I really lie fresh ginger in mine.

Answer 2

I've always found that the CRUST is what makes or breaks pumpkin pie. Have a flakey, delicious crust, and your pie automatically ROCKS! Have a thin, crusty nasty crust and your pie sucks. Betty Crocker makes a good crust: Betty Crocker Pie Crust 1/3 cup Plus 1 T shortening (or 1/3 cup Lard, I prefer shortening!) 1 cup Flour 1/2 teaspoon Salt 1 Tb ice water Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 T at a time, tossing with fork until all flour is moistened and pastry almost cleans the side of the bowl. Secret is not to get it too moist. Generally 2 T water is enough. The BEST recipe I have ever had for pumpkin pie filling is just the recipe proided on the side of the can of LIBBY'S canned pumpkin (do not buy the premade pie filling). Good luck!