How to Make Homemade Pumpkin Pie - from a Real Pumpkin, Not a Can!
You probably take pumpkin pie from canned pumpkin for granted. You're there, the can is there, there's a pumpkin on the label... open it and mix it up with spices to make a pie, right? Ah, but a pumpkin pie made from a fresh pumpkin tastes so much better than the glop that was processed last year! Here's how to do it, complete instructions in easy steps and completely illustrated. And it is much easier than you think, using my "patented" tips and tricks! This makes a light, fluffy pumpkin pie with a fresh, traditional pumpkin pie taste. I can assure you that this will be the best pumpkin pie you've ever made!
Directions for Making Fresh Pumpkin Pie from Scratch (in 3 steps)
Step 1 - Make Fresh Pumpkin Puree
Step 2 - Make Pastry
Step 3 - Assemble and cook Pie
Yield: It really depends on the size of the pumpkin and the size of your pie plate. If you use a 6" to 8" pie pumpkin and a full deep dish 9" pie plate, then it should fill that pie to the brim and maybe have enough extra for either a small (4 inch) shallow pie (or a crust less pie - see step 11).
Ingredients and Equipment
A sharp, large serrated knife
an ice cream scoop
a large microwaveable bowl or large pot