Q&A: How do I make pumpkin pie from scratch?

Question by I ♥ ZOMBIES!: How do I make pumpkin pie from scratch?
does it matter what pumpkins i use. There are some at the store like the size of a melon that say pie pumpkins but they have bigger ones for like carving I guess.

Best answer:

Answer by Snow White
when i make pumpkin pie from scratch i use the bigger carving type. if you are gong to be carving pumpkins for halloween you can also use the leftovers from that if there is enough of it. there are two methods to prepare the pumpkin:
1. remove the insides and skin. cut the pumpkin into cubes and put into pot with a 1/2 to 1 cup of water. cook on low heat untill mooshy. strain the moosh to remove the excess water.
2. http://www.recipetips.com/kitchen-tips/t–1180/how-to-make-pumpkin-pie.asp

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2 thoughts on “Q&A: How do I make pumpkin pie from scratch?

  1. Yes it does matter the type of pumpkin you use…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…..In some parts of the country, they are also called sugar pumpkins or even “cheese pumpkins”. Go figure that one…..

    How to make fresh pumpkin puree……

    Cut a small sugar pie pumpkin in half and scoop out the seeds. Cut into workable wedges and peel with a potato peeler and then cut into 3/4″ cubes. Place in a veggie steamer or metal colander over water and steam until soft when you insert with a fork. After, place in the food processor and process until you have a smooth puree. If you have one, pass it through a mesh strainer to ensure there are no chunks (though, with pumpkin, it’s usually moist enough that it’s clearly as smooth as it can be). Use for pie or soup, or freeze for later use….

    3 cups Pumpkin Puree, Fresh Ideally (instructions Above)
    ¾ cups Honey
    2 Tablespoons Molasses
    1 Tablespoon Cinnamon
    1-½ teaspoon Ginger, Ground
    ½ teaspoons Cloves, Ground
    1 teaspoon Salt
    4 pieces Eggs
    1 can Evaporated Milk (12 Ounces)

    Mix ingredients in the order given in a large bowl, completely integrating each one as you go along. Pre-bake crust (ideally, use whole wheat pastry flour) for 10 minutes at 450 degrees; pour mixture into prepared pre-baked crust and reduce temperature to 350 degrees. Bake for 40 minutes, or until set in the center. If you have any extra filling, bake it off in lightly-oiled ramekins or oven-proof bowls and call it pumpkin pudding!

    Also the canned pumpkin at the store I use Libby’s has a recipe on the can…It is very good…

  2. Pie pumpkins are preferred. If you don’t get them at the store, many of the “pick your own” pumpkin patches also have pie pumpkins, or your local farmers markets may have them.

    Whichever type you decide to use, after you have removed the usable flesh and cooked it, puree it and put it in a fine mesh strainer so most of the remaining liquid will drain off. You might even want to line the strainer with cheesecloth. If you skip this step, your finished pie won’t be the right texture and it could be squishy and not completely set.

    Then use a regular pie recipe that would normally call for a 15 ounce can of pumpkin (like Libbey’s)

    PUMPKIN PIE (from Libby’s label)

    3/4 cup sugar
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1/2 teaspoon ginger
    1/4 teaspoon cloves

    2 large eggs
    1 15 ounce can pumpkin
    1 12 ounce can condensed milk

    In small bowl, mix sugar, salt and spices.

    In large bowl beat eggs. Stir in sugar mixture and pumpkin.

    Gradually stir in milk.

    Pour into pie shell.

    Bake at 425 for 15 minutes. Reduce temperature to 350 and bake for 40 to 50 minutes.

    Cool for 2 hours before cutting.

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