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Have you ever wanted to make pumpkin pie straight from the pumpkin, rather than from a can? Follow these steps to turn a fresh pumpkin into a delicious pie that's perfect for the holiday and autumn season.
Ingredients
- 1 pumpkin, about 6" in diameter
- 1 cup (250ml) milk or cream
- 1 cup (110g) Splenda (or substitute with brown sugar)
- 1-1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon of ground ginger
- 2 frozen pie crusts, thawed (or homemade)
- 4 large eggs
- Cinnamon for sprinkling
- Fresh whipped cream
- Grated nutmeg
Steps
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Cut a round cap around the pumpkin stem with a knife. Remove the top of the pumpkin and scoop out the stringy insides and seeds.
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Wash the exterior of your pumpkin. Cut the remaining pumpkin shell into squares or slices. Smaller squares and slices will cook more quickly.Advertisement -
Cook the pumpkin meat that you just sliced.
- Boiling method: Boil the squares in a saucepan over medium heat, uncovered, until they're soft. Cook the pieces longer for a heartier texture and more intense flavor in your pie. Cool and remove the skin if you are peeling during this step.
- Oven method: Heat your oven to 275-300ºF (135-149ºC). Roast the pumpkin in a shallow pan until it's tender when you poke it with a fork. Roasting caramelizes the pumpkin meat and preserves nutrients that could be removed by boiling.
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Allow the cooked pumpkin to cool.
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Place the cooked pumpkin into a blender pitcher. Add the milk, sugar, cinnamon, nutmeg and ginger. Blend the ingredients to form a thick filling for your pie.
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Set 2 bowls out on your counter top. Empty 1 cup of filling into each bowl.
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Add 2 eggs to each bowl. Blend the eggs in with a whisk. Avoid using an electric mixer; this could give your pie filling a gluey texture. [1] X Research source
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Preheat your oven to 375ºF (190ºC). Spray 2 pie pans with nonstick cooking spray.
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Drape your pie crusts over 2 pie pans. Use your hands to press the crusts into the pan. As directed, poke bottom of pie crusts with fork, to ventilate. Flute the edges with a fork.
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Scoop the filling from the 2 bowls into the 2 pie crusts. Spread the filling over the crust using the back of a spoon, and sprinkle the top with cinnamon.
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Bake the pies for 45 minutes on the same rack. Check on your pies after 30 minutes to make sure that they don't burn. If your pie crust edges are browned before your filling is done, wrap the edges with aluminum foil and continue to bake the pies.
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Remove the pies from the oven. Let them cool at room temperature before serving them with some whipped cream and a small amount of fresh grated nutmeg.
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What Tips Do You Have for Making a Great Pumpkin Pie?
Expert Q&A
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QuestionCan I use pureed pumpkin in a can?Chef Jennifer Levasseur is a Personal Chef and the Owner of The Happy Cuisiniere based in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in Mountain and Contemporary Rustic cuisine. Moreover, she can craft dishes and modify menus to accommodate dietary restrictions, such as gluten-free, vegetarian, vegan, pescatarian, and dairy-free diets. In addition to a Bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate’s degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College.If you're following a pureed pumpkin can recipe for your pie filling, be sure to taste the mixture and adjust the sugar levels when necessary to achieve the desired sweetness and flavor.
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QuestionHow long should I bake the pumpkin?The Hungry BitesCommunity AnswerIt depends on multiple factors, such as the size of the pieces, the oven, the type of the pumpkin etc. It usually takes 45 to 70 minutes for thick pieces of pumpkin. The best way is to watch and see when it gets darker in color with small brown spots.
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QuestionCan I use canned pumpkin instead?Community AnswerYou can, but you might want to find a recipe that specifies canned pumpkin or pumpkin pie mix instead.
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Tips
- If you've taken the time to make the pumpkin pie filling, finish it by making the crust from scratch. It makes it taste so much better.Thanks
- For a different taste, replace some of the milk with eggnog. You might want to also reduce the sugar to compensate. Sprinkle nutmeg on top instead of cinnamon, and you've got a taste of Christmas with your pies.Thanks
- Line the pie crusts with a layer of thin apple slices sprinkled with cinnamon before pouring in the filling if you want a different flavor profile.Thanks
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Warnings
- Avoid using large decorative pumpkins for baking. These pumpkins do not have a pleasing or satisfying flavor. [2] X Research sourceThanks
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Things You'll Need
- Knife
- Saucepan
- Shallow roasting pan
- Blender
- 2 bowls
- Whisk
- 2 pie pans
- Spoon
Expert Interview
Thanks for reading our article! If you’d like to learn more about cooking, check out our in-depth interview with Jennifer Levasseur .
References
About This Article
Article Summary
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To make pumpkin pie straight from a pumpkin, start by cutting a round cap out of the top of the pumpkin and then scooping out the stringy insides and seeds. Then, cut the remaining pumpkin shell into small cubes or slices and boil them over medium heat until they're soft. Next, mix the cooked pumpkin with milk, sugar, cinnamon, nutmeg, and ginger in a blender. Finally, whisk eggs into the mixture before pouring it into a pie crust and baking it for 45 minutes at 375 degrees Fahrenheit. To learn how to cook the raw pumpkin in the oven instead of boiling it, scroll down!
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Reader Success Stories
- "I now know what part of the pumpkin to use and how to prepare it to make a homemade pumpkin pie. Thank you."
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"I now know what part of the pumpkin to use and how to prepare it to make a homemade pumpkin pie. Thank you."
