Pumpkin Pie Made From A Real Pumpkin Recipes

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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



Homemade Fresh Pumpkin Pie image

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

1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

AMAZING REAL PUMPKIN PIE

Make and share this Amazing Real Pumpkin Pie recipe from Food.com.

Provided by Beautiful

Categories     Pie

Time 1h40m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 10



Amazing Real Pumpkin Pie image

Steps:

  • Cut and cook pumpkin. Preheat oven to 425°F.
  • USE A BLENDER, if you don't it will be stringy. Put pumpkin in blender with, eggs, sugar, cinnamon, pumpkin pie spice, salt, almond extract, and vanilla.
  • Put evaporated milk in a large bowl.
  • In the large bowl mix evaporated milk and every thing from blender.
  • You will need two 9-inch pie pans with crust.
  • Pour in and cook 425°F for 10 minutes than lower temperature to 350°F and cook for 60 minutes.

2 (9 inch) pie crusts
3 1/4 cups cooked pumpkin
4 large eggs
1 1/2 cups sugar
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/4 teaspoon almond extract
1 teaspoon vanilla
2 (12 ounce) cans evaporated milk

PUMPKIN PIE MADE WITH ROASTED FRESH PUMPKIN

Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of warming spices.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 10-inch pies

Number Of Ingredients 14



Pumpkin Pie Made with Roasted Fresh Pumpkin image

Steps:

  • Preheat oven to 425 degrees. If using fresh pumpkin, roast it, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. (Roasted pumpkin can be refrigerated, in an airtight container, overnight.) Reduce oven temperature to 375 degrees.
  • Reserve 1 disk of dough for making leaf decorations. On a lightly floured work surface, roll out remaining disks into 14-inch rounds. Fit rounds into two 10-inch pie plates; trim edges, leaving 1/2-inch overhangs. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.
  • Roll out reserved disk to a 1/8-inch thickness. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a small (about 1 inch) leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 15 minutes.
  • Brush edges of pie shells with a damp pastry brush; arrange leaves around edges, pressing to adhere. Whisk 1 egg and cream in a small bowl. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights or dried beans.
  • Bake pie shells 15 minutes. Remove weights and parchment; bake until golden brown, 15 to 20 minutes more. Cool completely on wire racks.
  • If using fresh pumpkin, discard seeds. Scoop out flesh, using a large spoon, into a food processor. Process until smooth, about 1 minute. Measure out 3 cups, and transfer pumpkin to a large bowl (reserve any remaining for another use; if using canned pumpkin, add that to the bowl instead). Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
  • Reduce oven temperature to 350 degrees. Place pie shells on rimmed baking sheets. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on wire racks. Cut into wedges, and serve with whipped cream.

1 sugar pumpkin (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin (not pumpkin-pie filling)
1 1/2 recipes Pate Brisee for Pumpkin Pie, divide dough into 3 disks
All-purpose flour, for dusting
7 large eggs
1 tablespoon heavy cream
1 1/2 cups plus 2 tablespoons packed light-brown sugar
2 tablespoons cornstarch
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
3 cups evaporated milk
Whipped cream, for serving

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



From Scratch Pumpkin Pie image

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.

1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
3 large eggs

PUMPKIN PIE MADE FROM A REAL PUMPKIN

Make and share this Pumpkin Pie Made from a Real Pumpkin recipe from Food.com.

Provided by usded99

Categories     Thanksgiving

Time 3h15m

Yield 1 pies, 10 serving(s)

Number Of Ingredients 10



Pumpkin Pie Made from a Real Pumpkin image

Steps:

  • 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 6" pie pumpkin usually makes one 10 inch deep dish pie and a bit extra; or 2 9 inch shallow pies!
  • 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.
  • And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
  • Note: SAVE THE SEEDS:.
  • The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast.
  • There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves and a stove, so I'll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven. At the end of this document, I've included alternative instructions to replace step 4, if you'd rather use a different method.
  • Method 1 - Put it in a microwaveable bowl.
  • Remove the stem, and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards.
  • Put a couple of inches of water in the bowl, cover it, and put in the microwave.
  • Method 2 - Steam on the stovetop.
  • You can also cook it on the stovetop; it takes about the same length of time in a steamer (20 to 30 minutes). I use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside.
  • Either way, cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out. Normally it takes 20 or 30 minutes in total.
  • Whether you cook the pumpkin on the stove, microwave, or even the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.
  • Many times the skin or rind will simply lift off with your fingers. I'll bet you didn't realize making your own pumpkin glop -- err, "puree" was this easy!
  • Note: there are many varieties of pumpkin and some make better pies that other (due to sugar content, flavor, texture and water content. Drier, sweeter, fine-grained pies; the small (8" across) ones called "pie pumpkins" are best.
  • Watery pumpkin?.
  • If your pumpkin puree has standing, free water, you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent you pie from being too watery! Beyond, that, I have not found that the water makes a difference - I wouldn't be TOO concerned about it!
  • Tip from a visitor: "I make my own pumpkin pies from scratch all the time. To eliminate watery pumpkin I strain my pureed pumpkin through a cloth overnight. If I use frozen pumpkin I do the same again as it thaws out. It works great and my pies cook beautifully.".
  • Another visitor reported success using coffee filters in a sieve to drain out excess water.
  • Again, don't go to great lengths to remove water; the recipe accounts for the fact that fresh pumpkin is more watery than canned!
  • To get a nice, smooth consistency, I use a Pillsbury hand blender. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes.
  • A regular blender works, too (unless you made a few frozen daiquiris and drank them first.). Or a food processor or even just a hand mixer with time and patience.
  • With the hand blender, it just takes 2 or 3 minutes!
  • Another visitor says using a food mill, like a Foley Food Mill, with a fine screen, accomplishes the blending/pureeing very well, too!
  • The pumpkin is now cooked and ready for the pie recipe. Get the frozen daiquiris out from step 7 and take a break! :) You may freeze the pie filling.
  • Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy. A flaky crust is easy to make! Again, note that unless you use large, deep dish pie plates, you may have enough for 2 pies.
  • It is also time to start preheating the oven. Turn it on and set it to 425°F (210°C, for those in Europe) (see my pie crust recipe).
  • All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. The right amount of ingredients for this is as follows:.
  • 1 cup sugar - or 1 cup Splenda, or 3/4 cup honey (honey may make a heavier pie, though).
  • 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).
  • Mix well using a hand blender or mixer.
  • Notes: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however -- if you want a heavy, more dense pie, use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1.5).
  • like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.
  • Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used whole wheat flour! Tastes the same, but is healthier.
  • TIP: What do you do if you end up with more filling than will fit in your pie crust(s)? Easy! Of course, you can make another, smaller pie crust and fill a small pie pan -- or just grease any baking dish, of a size that the extra filling will fill to a depth of about 2 inches (see the photo at right), and pour the extra filling inches then bake it. It will be a crustless pumpkin pie that kids especially love!
  • Bake at 425°F (210°C ) for the first 15 minutes, then turn the temperature down to 350°F (175°C) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
  • And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!
  • I use a blunt table knife to test the pie. The one at left has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done.

Nutrition Facts : Calories 186.7, Fat 6, SaturatedFat 3, Cholesterol 99.4, Sodium 83.2, Carbohydrate 28.1, Fiber 0.5, Sugar 20.6, Protein 6.4

1 pie pumpkin (see step 1)
1 cup sugar (see step 10 for alternatives)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt (I don't use any) (optional)
4 large eggs
3 cups pumpkin, glop (ok... "sieved, cooked pumpkin")
1.5 (12 ounce) cans evaporated milk (I use the nonfat version)

TRADITIONAL PUMPKIN PIE

Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie-otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 pies (8 servings each).

Number Of Ingredients 15



Traditional Pumpkin Pie image

Steps:

  • Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges. , For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts. , Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers., If desired, use additional pie dough to make decorations. , For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes. , For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes. , For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes., Arrange baked pumpkins, vines and leaves on surface of chilled pie.

Nutrition Facts : Calories 321 calories, Fat 12g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 326mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
4 to 6 tablespoons cold water
FILLING:
6 large eggs, room temperature
1 can (29 ounces) solid-pack pumpkin
2 cups packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon each ground cloves, nutmeg and ginger
2 cups evaporated milk
DECORATIONS (OPTIONAL):
Dough for single-crust pie
1 large egg, beaten

FRESH PUMPKIN PIE

Pumpkin Pie using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin.

Provided by Cali

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 10



Fresh Pumpkin Pie image

Steps:

  • Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
  • In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
  • Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 59.6 g, Cholesterol 114.6 mg, Fat 17.7 g, Fiber 2 g, Protein 7.5 g, SaturatedFat 6.5 g, Sodium 458.2 mg, Sugar 38.5 g

1 medium sugar pumpkin
1 tablespoon vegetable oil
1 recipe pastry for a 9 inch single crust pie
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
½ cup milk
½ cup heavy whipping cream

FRESH PUMPKIN PIE

In my opinion, there's no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. -Christy Harp, Massillon, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 10



Fresh Pumpkin Pie image

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes., Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust., Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.

Nutrition Facts : Calories 303 calories, Fat 14g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 343mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

Dough for single-crust pie
1 medium pie pumpkin
2 large eggs, room temperature
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup 2% milk
Whipped cream, optional

EASY PUMPKIN CREAM PIE

The whipped-cream topping is stabilized with gelatin so it doesn't collapse. The entire pie can be assembled up to a day ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 12



Easy Pumpkin Cream Pie image

Steps:

  • Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until edge of crust is firm, about 20 minutes. Remove beans and foil; let crust cool completely, and set aside.
  • Reduce heat to 350 degrees. Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream. Pour mixture into cooled crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour. Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.
  • Make topping: Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.
  • With a rubber spatula, mound topping in center of chilled pie. Refrigerate at least 1 hour more (or up to 1 day). Sprinkle with more cinnamon before serving.

Nutrition Facts : Calories 457 g, Fat 33 g, Fiber 2 g, Protein 5 g

1 Basic Pie Crust, rolled and fitted into a 9-inch pie plate
1 can (15 ounces) pure pumpkin puree
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon ground cinnamon, plus more for serving
1 teaspoon pumpkin-pie spice
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup heavy cream
1 teaspoon unflavored gelatin, (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup granulated sugar

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY

Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 14



Old-Fashioned Pumpkin Pie Recipe by Tasty image

Steps:

  • Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
  • Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
  • Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
  • Preheat the oven to 425˚F (220˚C)
  • Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
  • In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
  • Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
  • Pour the filling into the pie shell.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
  • Cool the pie on a wire rack for 2 hours.
  • Slice and serve with whipped cream or ice cream.
  • Enjoy!

Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams

2 cups all-purpose flour, plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening, cubed
6 tablespoons ice water
1 cup sugar, plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree
1 cup evaporated milk, plus 2 tablespoons
whipped cream, or ice cream for serving

FRESH PUMPKIN PIE RECIPE BY TASTY

Here's what you need: premade pie crust, sugar pumpkin, cinnamon, allspice, cloves, ginger, nutmeg, kosher salt, vanilla, granulated sugar, brown sugar, large eggs, large egg yolk, half & half, egg wash

Provided by Pierce Abernathy

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 15



Fresh Pumpkin Pie Recipe by Tasty image

Steps:

  • Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  • Gently lay the rolled-out pie crust in a pie dish. Trim the excess dough around the sides.
  • Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.
  • After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.
  • Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.
  • Cut the sugar pumpkin into 8 wedges. Use a paring knife or spoon remove all of the seeds and pulp.
  • Place the pumpkin on the prepared baking sheet and dry roast for 15-20 minutes, until tender.
  • Let the pumpkin cool slightly, then peel off the skin using your hands or a spoon.
  • Increase the oven temperature to 425˚F (220˚C).
  • Add 16 ounces (455 g) of the pumpkin to a food processor, along with the cinnamon, allspice, cloves, ginger, nutmeg, salt, vanilla, granulated sugar, brown sugar, eggs, egg yolk, and half-and-half. Puree until very smooth, 6-8 minutes.
  • Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.
  • Let cool at room temp for at least 2 hours, or in the fridge overnight
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 44 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, Sugar 21 grams

1 premade pie crust, rolled out to ⅛-inch (3 mm) thick
2 ½ lb sugar pumpkin
1 teaspoon cinnamon
⅛ teaspoon allspice
⅛ teaspoon cloves
¼ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon kosher salt
1 teaspoon vanilla
½ cup granulated sugar
½ cup brown sugar
3 large eggs
1 large egg yolk
1 ¼ cups half & half
egg wash

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how-to-make-pumpkin-pie-with-real-pumpkins image


THE BEST PUMPKIN PIE RECIPE - FOOD NETWORK
Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight ...
From foodnetwork.com
Author Food Network Kitchen
Steps 6
Difficulty Easy
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EASY PUMPKIN PIE RECIPE WITH REAL PUMPKINS – GAPS LEGAL, GRAIN …
Instructions. After cooking the pumpkins and scraping out the meat, dump all the ingredients into a bowl and beat on low with a mixer until very well blended. Bake at 450 F for 15 minutes, then reduce to 350 for 45 to 60 minutes or until the edges begin to brown and a knife inserted comes out clean.
From mymerrymessylife.com
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HOW TO MAKE PUMPKIN PIE FROM A REAL PUMPKIN - GARDENSTEAD
Beat in the eggs. Add the pumpkin puree and evaporated milk. Place the pie shell into a 9 inch pie pan. Pour your mixture into a prepared pie shell. Bake at 425° (218° C) for 15 minutes then lower the temperature to 350° (179°) and bake for 40-45 more minutes.
From gardenstead.com
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HOMEMADE PUMPKIN PIE RECIPE - SPEND WITH PENNIES
2021-11-21 In a large bowl, beat eggs then stir in pumpkin puree followed by the dry ingredients. Slowly stir in the evaporated milk and mix to combine. Pour into pie shell and bake for 15 minutes. Reduce heat to 350°F and bake an additional 40-50 minutes. Cool on baking rack until completely cooled (at least 2 hours).
From spendwithpennies.com
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GRANDMA'S FAMOUS PUMPKIN PIE RECIPE | THE RECIPE CRITIC
2021-11-11 Prepare this pie crust recipe and set aside. In a large bowl mix together sugar, cinnamon, salt, ginger and cloves. Add eggs, canned pumpkin and evaporated milk. Mix until fully combined. Combine and bake: Pour the pumpkin mixture into the prepared pie crust. Bake at 425 degrees for 15 minutes.
From therecipecritic.com
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FRESH PUMPKIN PIE RECIPE | REAL SIMPLE
Wondering how to make pumpkin pie with fresh pumpkin? Believe it or not, it's quite simple. We used a sugar pumpkin for this take on the Thanksgiving favorite, but you could use roasted butternut squash or even baked sweet potato in its place. The most important step is to roast the pumpkin until it’s super tender; that way the filling will be silky smooth throughout.
From realsimple.com
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EASY HOMEMADE PUMPKIN PIE - THE STAY AT HOME CHEF
Instructions. Preheat oven to 425 degrees F. Prepare a pie crust in a pie plate. In a medium sized mixing bowl, whisk together pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth. Pour into pie crust. Bake in a 425 degree oven for 15 minutes.
From thestayathomechef.com
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PUMPKIN PIE MADE WITH A REAL PIE PUMPKIN! - INSTRUCTABLES
Step 2: Make Your Filling. To make your pie filling, combine the following in a medium sized bowl using an immersion blender or hand mixer: 2 cups roasted pumpkin. 1/2 cup sugar. 1/3 cup brown sugar, packed. 3/4 cup whole milk or heavy cream (I only had 2% on hand, but use whole milk, half and half, or heavy cream for a richer pie.) 1 t ...
From instructables.com
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PUMPKIN PIE FROM REAL PUMPKIN - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Pumpkin Pie From Real Pumpkin are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes ...
From recipeshappy.com
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PUMPKIN PIE, MADE FROM SCRATCH. - TASTE OF SOUTHERN
2013-11-15 Line a baking sheet with aluminum foil and spray with a coat of oil. Place pumpkin halves on foil, split side down. Bake at 400º for 35-40 minutes or until fork tender. Remove from oven, let cool. Using a large spoon, scoop out the insides of the pumpkin and place in …
From tasteofsouthern.com
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REAL PUMPKIN PIE - RECIPE | COOKS.COM
2021-10-15 Mash or puree pumpkin. Add raisins, rum, cooked pumpkin, and remaining ingredients. Stir until well combined. Turn into pastry lined 9-inch pie plate. Flute edges. Set in preheated 400°F oven. Bake 15 minutes. Reduce heat …
From cooks.com
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HOMEMADE PUMPKIN PIE - MADE FROM A FRESH PUMPKIN
Pumpkin puree. cut your pumpkin in half. scoop out the guts, the seeds and strings, scoop it nice and clean. cut off the stem’s. place the pumpkin cut side down and pierce the back with a fork. cover it with foil and bake it at 350 for an hour and a half. let them cool slightly then scrap all the pumpkin out of the skin.
From ashleemarie.com
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THE GREAT PUMPKIN PIE RECIPE - SALLY'S BAKING ADDICTION
2014-10-26 Silky yet thick, this pumpkin pie cuts beautifully as long as it is baked for the right amount of time. The bake time is about 55-60 minutes. At this time, the center of the pumpkin pie will be slightly wobbly. It will set as it cools. Careful not to …
From sallysbakingaddiction.com
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THE ORIGINAL PUMPKIN PIE – THE WAY THE PILGRIMS MADE IT
2014-11-23 Preheat oven to 400 degrees. In a mixing bowl combine the sugar, eggs, and vanilla and whisk until combined. Add the heavy cream, cornstarch, and salt and whisk until fully combined. Pour mixture into your prepared pumpkin (allowing about 3/4 of an inch space between the filling and the top of the pumpkin and begin baking it.
From soufflebombay.com
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MAKING PUMPKIN PIE FROM REAL PUMPKIN PUREE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Making Pumpkin Pie From Real Pumpkin Puree : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com
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PUMPKIN PIE RECIPE FROM FRESH PUMPKIN-HOMEMADE FOOD JUNKIE
2018-10-12 Prepare Pie crusts, lay them in the pie plates and Set aside. In a large bowl beat pumpkin with evaporated milk, eggs, brown sugar, spices and salt. . Mix well and pour into a prepared crust. You will have enough filling to fill two regular depth 10 inch pie plates.
From homemadefoodjunkie.com
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HOW TO MAKE PUMPKIN PIE FROM A REAL PUMPKIN | PUMPKIN PIE …
Ever made pumpkin pie from a real pumpkin? If not, this is your year to give it a try. It is easier than you think and you will have such a great sense of satisfaction knowing your pie is completely made from scratch. I love bringing homemade goodies to gatherings with friends. If you grew sugar pumpkins this year, they'll be perfect for tasty ...
From pinterest.ca
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NO FAIL HOMEMADE PUMPKIN PIE - INSPIRED TASTE
2021-11-24 Pour pumpkin filling into the pie shell. Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking.
From inspiredtaste.net
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PUMPKIN PIE RECIPES - MAKE DINNER EASY
Pumpkin Pie Recipe Using Real (or Canned!) Pumpkin. Wet ingredients: 2 cups of homemade pumpkin pulp (see above) or a 15-16 ounce can of canned pumpkin. 3 eggs. Dry Ingredients: 1/2 cup granulated white sugar. 1/2 cup brown sugar. 2 teaspoons cinnamon. 1 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 ...
From makedinnereasy.com
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BEST EVER HEALTHY PUMPKIN PIE | AMBITIOUS KITCHEN
2021-11-02 Preheat oven to 350 degrees F. Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and …
From ambitiouskitchen.com
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PUMPKIN PIE MADE WITH SWEETENED CONDENSED MILK – MY ROI LIST
2022-05-06 Add pumpkin, sweetened condensed milk, pumpkin pie spice and salt. Mix until combined. Mix until combined. Pour into prepared pie crust and bake at 425°F for 15 minutes.
From myroilist.com
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BEST PUMPKIN PIE RECIPE - HOW TO MAKE PUMPKIN PIE
2021-08-16 Whisk in the pumpkin pie spice, vanilla, eggs and egg yolk until thoroughly combined. Pour the filling into the pie crust and place on a baking sheet. Bake 50 to 55 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate.
From thepioneerwoman.com
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TRY DR. OZ'S FAMILY RECIPE FOR PUMPKIN PIE, USING REAL …
2015-10-07 Oct. 7, 2015, 8:25 AM PDT / Updated Oct. 7, 2015, 8:25 AM PDT / Source: TODAY. By Lisa Oz. You CAN make pumpkin pie from scratch. Use real pumpkin for a nutritional punch and try this recipe from ...
From today.com
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PUMPKIN PIE RECIPE NEEDED BUT MADE WITH REAL PUMPKIN!
Pumpkin pie recipe needed but made with real pumpkin! Close. 2. Posted by 10 years ago. Pumpkin pie recipe needed but made with real pumpkin! ...
From reddit.com
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PUMPKIN PIE MADE FROM A PUMPKIN - CREATE THE MOST AMAZING …
Instant Pot White Bean And Ham Soup Pinto Bean Soup Recipes Ham Best Soup Beans
From recipeshappy.com
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HOW TO MAKE A PUMPKIN PIE... FROM A REAL PUMPKIN, AND WITH NO …
2021-10-03 The pumpkin is now cooked and ready for the pie recipe. Get the frozen daiquiris out from step 7 and take a break! :) Step 8 - Make the pie crust. Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy. A flaky crust is easy to make!~
From pickyourown.org
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THE BEST HOMEMADE PUMPKIN PIE RECIPE (PUMPKIN PIE FROM …
2021-11-07 Put the pie crust into your pie pan be sure to also spray your pie dish with non stick spray. Carefully pour the pumpkin pie filling into the unbaked pie crust. Bake at 425 for 15 minutes. Reduce the temperature of the oven to 350 degrees. Continue baking the pie for 40-50 minutes, until the pie is fully cooked.
From midgetmomma.com
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CLASSIC PUMPKIN PIE RECIPE - ADD A PINCH
Preheat oven to 425º F. Mix pumpkin puree, sugar, salt, and spice in medium mixing bowl until well blended. Pour half-and-half into separate bowl, add eggs and vanilla and whisk until well blended. Add to pumpkin mixture and mix until blended. Pour butter into pumpkin mixture and stir until combined.
From addapinch.com
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FROM SCRATCH PUMPKIN PIE RECIPE. - THE ART OF DOING STUFF
2019-11-12 Preheat oven to 425 F. Add sugar, salt, spices and lemon zest to bowl and mix. Beat the eggs very well and add them to the bowl of mixed ingredients. Mix in YOUR HOMEMADE pumpkin puree and evaporated milk and combine well. Roll out pie crust and put in pie plate.
From theartofdoingstuff.com
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CRUSTLESS LOW CARB PUMPKIN PIE – MY ROI LIST
2022-05-06 This Mini crustless pumpkin pie recipe is perfect for anyone who is looking for a low carb pumpkin pie or a keto pumpkin pie. All the perfect pumpkin pie flavors that you love in a low carb, crustless version that are also mini! Crustless Pumpkin Pie. I love homemade pumpkin pie from scratch. I will eat it for breakfast, snack, lunch, dinner or ...
From myroilist.com
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"REAL PUMPKIN" PUMPKIN PIE - THISTLEWOOD FARM
2012-11-08 Clean seeds and strings from each piece and remove rind from each quarter. Put it into a large pan with about an inch of water. Sprinkle 1/4 cup sugar over top of slices of pumpkin. Bring to a boil. Cover and reduce heat to medium. Cook …
From thistlewoodfarms.com
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WHOLE PUMPKIN PIE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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EASY PUMPKIN PIE RECIPE WITH CANNED PUMPKIN MIX
2020-04-02 Instructions. Preheat the oven to 425. Place the pie crust in a deep dish pie plate and crimp the edges. Place the pie plate on a rimmed baking sheet. In a large bowl, whisk together the pumpkin pie mix, evaporated milk, eggs, vanilla and …
From loavesanddishes.net
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REAL PUMPKIN RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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HOMEMADE PUMPKIN PIE RECIPE - DINNER AT THE ZOO
2020-07-15 Instructions. Place the pie crust in a 9 inch pie pan. Preheat the oven to 425 degrees F. Place the pumpkin puree in a food processor along with the brown sugar, cinnamon, nutmeg, salt and cloves. Pulse to combine. Add eggs 1 at a time, pulsing after each addition.
From dinneratthezoo.com
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Top Asked Questions

How to make a pumpkin pie?
In a large bowl add the Pumpkin Puree, salt, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Whisk to combine. You can also use a blender or a food processor to quickly blend the ingredients together. Pour the pumpkin mixture into the unbaked pie shell and bake for 45-55 minutes at 425 degrees Fahrenheit.
How long to bake pumpkin pie in oven?
Instructions Preheat oven to 425 degrees Oil your pie plates. Prepare Pie crusts, lay them in the pie plates and Set aside. In a large bowl beat pumpkin with evaporated milk, eggs, brown sugar, spices and salt. . Mix well and pour into a prepared crust. You will have enough filling to fill two regular depth 10 inch pie plates. Bake 15 minutes.
What are the ingredients in a pumpkin pie mix?
Ingredients 4 Cups roasted pumpkin purée, or Canned pumpkin 2 12 ounce oz.cans evaporated milk 4 eggs , lightly beaten 1 1/2 Cup brown sugar 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1 tsp. ground ginger (or replace spices with 3 tsp. pumpkin pie spice
How much pumpkin puree do you put in a pie crust?
Pumpkin Pie Homemade pie crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor) one 15oz can (about 2 cups; 450g) pumpkin puree* 3 large eggs 1 and 1/4 cups (250g) packed light or dark brown sugar 1 Tablespoon (8g) cornstarch 1/2 teaspoon salt 1 and 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger*

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