Well, I made my very first home made pumpkin pie! No, I did not use the puree from a can. I bought pie pumpkins and did it all myself! And it was very easy at that! So here you are! I hope you enjoy!
a pie pumpkin (see step 1; you can use different types of pumpkin or even a butternut squash)
1 cup sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
Optional: 1/2 teaspoon mace (which you'll find in the very old pumpkin pie recipes)
1/2 teaspoon of vanilla extract
1/2 teaspoon salt (optional, I don't use any)
4 large eggs -
3 cups pumpkin glop
1.5 cans (12oz each) of evaporated milk
2 - Prepare the pumpkin for cooking
Wash the exterior of the pumpkin in cool or warm water, no soap.
Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you! A visitor suggests using a hand saw.
Step 3 - Scoop out the seeds...
And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
Step 4 - Cooking the pumpkin
There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves and a stove, so I'll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven. At the end of this document, I’ve included alternative instructions to replace step 4, if you’d rather use a different method.
Method 1 - Bake in the oven
You can also bake the prepared pumpkin in the oven, just like a butternut squash. This method takes the longest. Basically, you cut and scoop out the pumpkin as for the other methods, place it cut side down into a covered oven container. Cover the ovenproof container (with a lid or aluminum foil), and pop it in an 350 F (165 C) oven. It normally takes about 45 minutes to 90 minutes (it can vary a lot!); just test it periodically by sticking it with a fork to see if it is soft!
Step 5 - Scoop out the cooked pumpkin
If your pumpkin puree has standing, free water, you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent you pie from being too watery! Beyond, that, I have not found that the water makes a difference - I wouldn't be TOO concerned about it! The recipe accounts for the liquid!
Again, don't go to great lengths to remove water; the recipe accounts for the fact that fresh pumpkin is more watery than canned!
Step 6 - Puree the pumpkin
In the blender or in a mixer. Whatever is available.
Step 7 - Done with the pumpkin!
The pumpkin is now cooked and ready for the pie recipe.
Note: You may freeze the puree or pie filling to use it later! Just use a freezer bag or other container to exclude as much air as possible. It should last a year or more in a deep freezer On the other hand, you may
Step 8 - Make the pie crust
Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy. A flaky crust is easy to make! Again, note that unless you use large, deep dish pie plates, you may have enough for 2 pies.
It is also time to start preheating the oven. Turn it on and set it to 425 F (210 C, for those in Europe)
Step 9 - Mix the pie contents
All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. The right amount of ingredients for this is as follows:
Mix well using a hand blender or mixer.
Note: You may substitute 4 teaspoons of "pumpkin pie spice" instead of the cinnamon, cloves, allspice and ginger. But I think you get better results with the separate spices.
Step 10 - Pour into the pie crust
Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used whole wheat flour! Tastes the same, but is healthier.
TIP: You may want to cover the exposed edges of the crust with strips of aluminum foil to prevent them from burning! Some people make their own crust cover by cutting the rim off of a disposable aluminum pie pan!
I had lots of leftover pie filling even after using it for two pies. So I took my Aunt's advice and poured the rest into another oven safe dish and baked it. So it is like a crust-less pie!
Step 11 - Bake the pie
Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
Here is the finished pie, right out of the oven:
I use a blunt table knife to test the pie. The one at left has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done.
Step 12 - Cool the pie
And enjoy! Warm or chilled, with whipped cream, ice cream or nothing at all - it's great!