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
SCRATCH PUMPKIN PIE
This pie has an old fashion look and taste to it because I use a fresh pumpkin not pumpkin from the can. I make this recipe myself because I like squash and have always liked the smell of the jack-o-lantern as a child. I have also used an acorn squash. This is for the person who likes to "putter" in the kitchen. Yes, it's time consuming. This recipe will make one pie plus one quart pumpkin custard see directions.
Provided by Cheri B
Categories Pie
Time 4h30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash pumpkin, remove seeds,place in bowl and set aside,(more on seeds later).
- cut pumpkin into pieces small enough to fit into metal colander, or veggie steamer, place into large enough pot so colander fits into it, fill bottom with water (to your second knuckle) put tight lid on pot and bring to boil. When water is boiling reduce to a hard simmer. Fork test for doneness after 1/2 hour, check water level. Repeat every 15-20 minute until done-like your boiled potatoes.
- Drain water carefully, with clamped on lid and potholders.
- Set aside to cool. When cool, place skin side in palm of hand and remove pulp with spoon, spoon into bowl.
- If you want puree type pumpkin, put through sieve, food mill, blender, or food processor. I like mine using the hand potato masher, mashed well.
- Measure out 2 cups pumpkin for pie, put into bowl. Place the rest into freezer containers for later (2 cups for pies) pies and bread or cookies, or as a side veggie.
- Add in bowl sugar, salt, spices, eggs. Mix then carefully add milk and stir.
- Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350°F for 50-60 minutes. Give knife clean test. If not clean, bake longer.
- Left over pumpkin pie mix I place into a greased 1 qt.oven proof dish and bake in a water bath like, custard.
- Pumpkin seeds keep the kids busy, let them clean them, do not worry about the strings this is there project. Soak over night in salt water. Heat oven to 300°F; melt some butter (2-3 tsp) on cookie sheet in oven. Place drained seeds on sheet and add pumpkin pie spices and sugar or cinnamon and sugar to taste. Stir every so often- 15-20 minutes, they will stick together, just mash out with your pancake flipper. After about 30-45 minutes they should be done. Give them the "crispy" test. Careful--the hot sugar will burn your fingers.
Nutrition Facts : Calories 343.1, Fat 14.1, SaturatedFat 5.8, Cholesterol 109.4, Sodium 410.1, Carbohydrate 46.2, Fiber 1.3, Sugar 26.2, Protein 8.8
FROM SCRATCH PUMPKIN PIE
Nancy Fuller's pumpkin pie from scratch from Food Network doesn't call for canned pumpkin, but rather a roasted sugar pumpkin.
Provided by Nancy Fuller
Categories dessert
Time 3h35m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the pumpkin: Preheat the oven to 375 degrees F.
- Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
- For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
- Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
- Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
- For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
- Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
FROM SCRATCH PUMPKIN PIE
Steps:
- For the pumpkin: Preheat the oven to 375 degrees F.
- Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
- For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
- Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
- Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
- For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth. Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
- Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
- Decorate with whipped cream before serving, if using.
HISTORIC, SCRATCH PUMPKIN PIE (NOT AS HARD AS YOU THINK!)
This is old-fashioned pumpkin pie. I adapted the recipe from a depression era cookbook. If you want to start with a pumpkin and end with pie this is the complete recipe. Note: You want a PIE pumpkin. A jack-o-lantern pumpkin has pale, watery, flavorless flesh. A pie pumpkin (Small Sugar, Amish Pie, Triple Treat, New England Pie, Lumina, and others), has bright orange flesh with a rich flavor -- though it may not be sweet. Most are small, but the giant breed Big Max also makes good pies. You can also make pie from many winter squash from butternut to the New England favorite Blue Hubbard (a hubbard pie has an odd color to outsider's eyes but will be the first dessert eaten at a pot luck dinner in New England). Prep time does not include cooking the pumpkin, which should be done the day before.
Provided by 3KillerBs
Categories < 4 Hours
Time 1h15m
Yield 3-4 pies
Number Of Ingredients 11
Steps:
- The day before, wash your pumpkin, pierce it 3-4 times to vent steam, and set it into a pan large enough to hold it. (If the pumpkin is very large or if you want the seeds for planting slice the pumpkin in half and bake the halves cut-side-down in a shallow dish.
- Bake it whole at 350 for 1-2 hours depending on size or until the flesh is very soft and the skin color has deepened.
- When cool, separate the flesh from the skin and the seeds. If the flesh seems watery, drain it in a colander.
- Mash the flesh (some breeds of pumpkin have stringy flesh that resists mashing. This will give the pies an unusual texture but does not affect the flavor).
- Prepare your favorite pie crust recipe and line 4, 8-9" pans or 3, 10" deep-dish pans.
- Mix the pumpkin, spices, vanilla, 2 cups of half and half, mollases, and 1/2 cup of sugar together thoroughly.
- Taste to check the sweetness and the balance of flavors. Some pumpkin is sweeter, some not so sweet, some more richly-flavored, some fainter. Add additional sugar until the sweetness is right and add a pinch or two more of each spice if the flavor needs perking up.
- Beat the eggs into the remaining half and half then combine well with pumpkin mix.
- Ladle the mix into the pie shells, being sure to get an equal amount of pumpkin flesh and custard in each.
- Bake at 425 for 15 minutes then at 350 for 40-60 minutes (or more for very large pans or a very full oven) -- until a knife inserted in the center comes out clean.
- Cool on wire racks then refrigerate.
- Serve topped with real whipped cream.
- Note: Because of the molasses and the variability of individual pumpkins the pies are likely to be more brown than the vibrant, even electric orange of a store-bought pie.
- Historical note -- While the modern pumpkin pie is mainly sweet custard with some pumpkin and lots of spices the pumpkin pie of our ancestors was mainly pumpkin, held together with custard, lightly sweetened (perhaps only with a little molasses), and just enough spices to enhance the pumpkin without dominating it. It was actually served more as a vegetable dish than as a dessert and might even be eaten as the main course at lunch or for a light supper.
- This pie is a compromise between the two -- rich with pumpkin but not candy-sweet.
Nutrition Facts : Calories 867.9, Fat 47.8, SaturatedFat 26.6, Cholesterol 542.4, Sodium 287.4, Carbohydrate 90, Fiber 7, Sugar 51.1, Protein 25.9
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