The Best Real Pumpkin Pie

Fresh Pumpkin Flavors This Traditional Recipe

Oct 1, 2008 Ellen Wilson

Take advantage of the fall's pumpkin harvest by baking a pie made with real pumpkin.

Choose the Right Pumpkin

The key to making a pie from fresh pumpkin is choosing the right pumpkin. Smaller pumpkins have richer flesh compared to larger pumpkins. Larger pumpkins are also more fibrous than smaller baking pumpkins, and they subsequently are harder to puree. Choose a smaller baking pumpkin for superior taste and texture.

Most grocery stores carry baking pumpkins, but a great way to celebrate the fall harvest is to take the whole family out to a pumpkin farm and choose your own pumpkin right from the field.

Most small baking pumpkins will yield 4 to 6 cups of fresh pumpkin puree.

How to Prepare Fresh Pumpkin Puree

You can either back or boil pumpkins to prepare the pulp for puree.

Boil Method

1. Slice open the pumpkin and cut into large chunks. Don't worry about cleaning the seeds and membrane, when the pumpkin is soft you can easily scrap them off.
2. Place the pumpkin chunks in large kettle or sauce pan and bring to boil. Lower the temperature to a low boil and cook pumpkin chunks until soft.
3. Remove chunks from water and cool slightly so you don't burn yourself when you remove the skins. Skins are easily removed when slightly cool.
4. Scrape off any remaining membrane.

Bake Method

1. Preheat oven to 325 F.
2. Slice open the pumpkin and cut into large chunks. Place chunks face up on on cookie sheet or baking pan. The seeds, membrane, and skin can be removed when pumpkin is cooked.
3. Cook pumpkin for 45 to 60 minutes or until thoroughly soft throughout.
4. Remove the membrane and skin once pumpkin has cooled.

To puree the pumpkin simply add the pulp to a food processor or blender.

Extra pureed pumpkin also freezes nicely. Place 1 to 2 cup portions in freezer bags and lay flat in freezer.

Ingredients:

• 2 cups cooked pumpkin
• 2 eggs
• 1 1/2 cups (12 ounces) condensed milk or rich cream
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1 9 inch unbaked deep dish pie shell

Directions:

1. Preheat oven to 425 F.
2. Blend the pumpkin and milk or rich cream together in a medium size mixing bowl
3. Mix the sugar and spices together thoroughly and stir into the pumpkin mixture
4. Slightly beat the eggs and then add to the pumpkin mixture
5. Pour into the 9 inch unbaked pie shell
6. Bake at 425 F for 15 minutes
7. Reduce heat to 350 F and bake 45 additional minutes
8. Pie is done when inserted knife comes out clean (no clinging pumpkin)
9. Cool pie on wire baking rack

The copyright of the article The Best Real Pumpkin Pie in Recipes is owned by Ellen Wilson. Permission to republish The Best Real Pumpkin Pie in print or online must be granted by the author in writing.

Pumpkins

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