HOMEMADE FRESH PUMPKIN PIE
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Provided by Nancy Scott
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g
FRESH PUMPKIN PIE
In my opinion, there's no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. -Christy Harp, Massillon, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes., Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust., Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.
Nutrition Facts : Calories 303 calories, Fat 14g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 343mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
FUNKY FRESH PUMPKIN PIE
I was out of evaporated milk so I came up with a different recipe. I hope you enjoy it.
Provided by wclynxgirl
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Press pie crust into a 9-inch pie pan.
- Whisk pumpkin, sweetened condensed milk, and eggs together in a bowl until smooth, about 30 seconds. Add light brown sugar, nutmeg, cinnamon, and ginger; whisk until evenly combined. Pour mixture into prepared pie crust. Sprinkle pecans over filling.
- Place pie on a baking sheet and cover pie with a sheet of aluminum foil.
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and remove aluminum foil. Roll aluminum foil into a flattened tube-shape and cover crust with aluminum foil. Bake for 30 minutes. Remove aluminum foil and bake until pie is set in the middle and crust is lightly browned, about 5 more minutes.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 42 g, Cholesterol 63.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 7.6 g, SaturatedFat 5.3 g, Sodium 197.6 mg, Sugar 29.7 g
QUICK FROZEN PUMPKIN PIE
"The holidays are the perfect time to try this quick twist on a traditional pumpkin pie," suggests Marion Stoll, Dent, Minnesota. "I often make it ahead, so it goes from freezer to feast!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 8 ingredients; beat until smooth. Place bowl in freezer for 30 minutes or until filling starts to set, stirring every 10 minutes. Spoon into crust, mounding filling slightly in center. Cover and freeze until firm, about two hours. , If desired, garnish with whipped topping and pecans; serve immediately.
Nutrition Facts : Calories 282 calories, Fat 13g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 250mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
FRESH PUMPKIN PIE
Prep time does not include time to cook the pumpkins. That step can be done right before making the pie, or any time up to 6 months in advance, if the puree is frozen. This is a combination and modification of recipes from my step-mother and 'Healthy Meals in Minutes'. The recipe calls for fresh-cooked (or frozen) pumpkin puree, which really is best, but you can substitute canned pumpkin if you are pressed for time. I like the squashed-looking 'Cinderella' pumpkins best for cooking with - the kind used for carving really aren't very good to cook with, unfortunately. I bake one or two every Fall and freeze the puree to use in recipes for the rest of the year. I find pumpkin pies made with fresh, rather than canned, pumpkin have a more delicate flavor and smoother texture. Try it! I have used the same amount of all kinds of milk - 1%, 2% whole, whipping cream, evaporated, sweetened condensed - and have also substituted up to 1/2 the amount of pumpkin puree with squash or sweet potato puree and can't tell the difference in the final product.
Provided by Camdens Mom
Categories Pie
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- 1. Pumpkin puree: Preheat oven to 350 degrees. Place the whole pumpkin, if it will fit, or 1/2 pumpkin with seeds scooped out cut side down, in the oven and bake until a sharp knife easily pierces through to the seed cavity, about 1 1/2 hours.
- 2. When cool enough to handle, peel away the skin with a knife. If not already done, cut pumpkin in half and scoop out the seeds. Puree in a food processor or mash by hand with a potato masher. (I freeze any leftovers in 2 1/4 cup portions in quart zip-lock bags. Most recipes using pumpkin puree use 2 cups and somehow there is always a little less after it is frozen.).
- 3. Crust: Mix flour and salt in a medium mixing bowl. Cut in butter and shortening with a pastry blender until well blended and the texture of course meal. Add just enough very cold water for the dough to hold together, about 1/3 cup, and mix with a fork, just until combined. Do not over mix or use too much water or the crust will be tough.
- 4. Roll dough into a circle 1 - 2 inches larger than your pie plate. Transfer dough to pie plate and prick the bottom of the crust several times with a fork. Line the crust with a sheet of aluminum foil folded and crimped so it covers the bottom and sides of the crust up to about 1/2 inch from the top of the pie plate. Roll or crimp the edges of the dough. The finished edges should be held up by the aluminum foil.
- 5. Place ceramic pie weights or dried beans on top of the aluminum foil to keep the crust flat while baking. Bake at 350 degrees on the center oven rack for 15 - 20 minutes. The crust should stay up on its own when the aluminum foil and weights are removed, but shouldn't be browned. Set aside to cool.
- 6. Filling: Preheat oven to 400 degrees. In a large bowl, stir together pumpkin puree, brown and granulated sugars, and all-purpose flour. Add spices; stir to blend. Whisk in milk, egg whites, egg, and vanilla. Pour the pumpkin mixture into prepared crust.
- 7. Bake until filling is set but still slightly loose in the center, about 40 - 45 minutes. If the crust is getting done before the filling, cover crust with a pie shield or aluminum foil. Place pie on wire rack and cool completely, then cover and refrigerate until serving.
HOMEMADE PUMPKIN PIE
My sister-in-law won't eat any other pumpkin pie but MINE!! I always keep "fresh frozen" pumpkin in the freezer for her visits. This recipe comes from "The American Woman's Cook Book" originally copyrighted in 1938.
Provided by Judith N.
Categories Pie
Time 1h5m
Yield 1 9inch Pie
Number Of Ingredients 7
Steps:
- Sift dry ingredients together and stir into eggs.
- Add milk and pumpkin.
- Line piepan with pastry and pour in filling.
- Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
- Cool.
- **Variation:Use 1 Tsp.
- cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
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