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How to Make Homemade Pumpkin Pie

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 Pumpkin Pie from Scratch (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

Equipment

A sharp, large serrated knife

an ice cream scoop

a large microwaveable bowl or large pot

1 large deep-dish pie plate and pie crust (Click here for illustrated pie crust instructions! they will open in a new window) - or two small pie plates and crusts


Ingredients

a pie pumpkin (see step 1)

1 cup sugar

1.5 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground allspice

one half teaspoon ground ginger

one half teaspoon salt (optional, I don't use any)

4 large eggs

3 cups pumpkin glop (ok... "sieved, cooked pumpkin")

1.5 cans (12oz each) of evaporated milk (I use the nonfat version)


Recipe and Directions

Yield: One 9-inch deep dish pie or two 8-inch shallow pies


Step 1 - Get your pie pumpkin


"Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin. They're only about 6 to 8 inches in diameter (about 20 to 24 inches in circumference). If you're in a pinch and can't find a pie pumpkin, here's a tip: butternut squash taste almost the same! Commercial canned pumpkin is from a variety of butternut, not true pumpkins! If you DO use a regular Jack O' Lantern type pumpkin, you may need to add about 25% more sugar and run the cooked pumpkin through a blender or food processor to help smooth it out.

Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color. One 8" pie pumpkin usually makes one 9 inch pie!



Step 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.