Pumpkin Pie From Real Pumpkins
It's Time for Fall Baking
Fall is on the way, soon to turn those hot summer days into cool weather that's perfect for baking. How about baking those pumpkins wasting away on your porch as the temperatures drop? Your kids will enjoy helping you turn these natural decorations into a delicious pie.
How to Pick the Right Pumpkin for Baking
For the tastiest pies, select a medium-sized sweet and adorable pumpkin. It's better not to use the really huge jack-o'-lanterns. A four-pound pumpkin is the perfect size for making about 1 1/2 cups of cooked pulp.
Let's learn how to cut them, cook them and turn them into a pie.
Choose Your Technique: Baking or Boiling
For baking: If you prefer to bake the pumpkin, you're good to go after cutting the pumpkin in half (or quarters) and removing the seeds and pulp. After it's baked, the cooked pulp will be spooned from the skin.
For boiling: If you like the on-the-stove method, continue cutting the quarters into 1-inch cubes.
Photo Guide: How to Cut a PumpkinClick thumbnail to view full-size
Roasted Pumpkin Seeds
Toss the clean, dried seeds in melted butter and salt. Spread in a single layer on a cookie sheet and roast for about 45 minutes to an hour. Delicious as a healthy snack.
How to Boil a Pumpkin
- Begin by washing the outside skin to remove dirt, debris and contaminants.
- Using a sharp knife, cut around the stem and remove it.
- Now, cut the pumpkin in half from the stem to the base.
- Use a spoon or other utensil to scrape out the seeds and pulp.
- Separate the seeds and soak them in water to remove the pulp.
- Use a strainer to drain the seeds and spread them out on paper towels to dry.
- Save the stringy pulp for the compost bin.
- Cut the halved pumpkin into quarters, and then into smaller sections.
- Turn each slice on its side to cut into smaller pieces.
- Slice off the peeling and the remaining pulp from each piece.
- Place the cubed fruit into a large stew pot with a lid.
- Cover the cubes with water and bring to a boil over medium heat.
- Cover the pot and cook the cubes on medium heat for 35 to 40 minutes until tender when pierced with a fork.
Photo Guide for BoilingClick thumbnail to view full-size
How to Bake a Pumpkin
If you've chosen a large pumpkin like this one, you may need to use more than one method to cook it all.
- A turkey roasting pan works nicely to bake the quartered gourd.
- Add a little water to the bottom of the pan.
- Cover with a lid or foil.
- Bake at 375 degrees for 1 to 1 1/2 hours until tender.
- It's done when a fork can be easily inserted into the fruit.
- Spoon out the cooked pumpkin separating it from the skin.
Photo Guide for BakingClick thumbnail to view full-size
Cooked pumpkin can be refrigerated up to 3 days or stored in the freezer up to 6 months.
Time to Make the Pie
Now that the pumpkin is cooked and cooled, you're ready to begin making pies.
Gather all the ingredients into one area to be sure you have everything you need.
You can always use a prepared refrigerated or a frozen crust to make things simpler.
If you decide to make a crust from scratch, you'll need a clean, dry flour dusted surface to roll it, a rolling pin or a flat elongated bottle (like a wine bottle) or a smooth surfaced glass to use for flattening the dough.
For the crust:
- 1 1/4 cups flour, all-purpose, sifted
- 6 tablespoons shortening, solid vegetable type
- 1/4 teaspoon salt
- 4 tablespoons water, cold
For the filling:
- 1 1/2 cups pumpkin, cooked, cooled
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 to 1 1/2 teaspoons cinnamon, ground
- 1/2 to 1 teaspoon ginger, ground, dry
- 1/4 to 1/2 teaspoon nutmeg, optional
- 1/4 to 1/2 teaspoon cloves, ground
- 2 eggs, slightly beaten
- 1 12 ounce can evaporated milk
Step 1: Make the Crust
- Egg Pastry Pie Crust Recipe and Instructions
Making a pie crust from scratch is fun, economical and easy. Follow these simple instructions for great results.
Step 2: Make the Filling
- Line a deep dish 9" pie pan with the prepared pastry.
- Mix the dry ingredients in a small bowl.
- Add dry ingredients to the cooled pumpkin and mix together with a hand mixer, a potato masher or an emulsion blender.
- Add the evaporated milk and eggs to the mixture and combine.
Preparing the FillingClick thumbnail to view full-size
Filling the Uncooked Pie CrustClick thumbnail to view full-size
Step 3: Assemble and Bake
- Cut three narrow strips of aluminum foil about 2 inches wide.
- Join the strips together at the short ends to form one long strip.
- Fold the long strip in half lengthwise
- Wrap the prepared crust with the joined strips of foil to prevent over browning.
- Place the foil-wrapped pie crust onto a cookie sheet to catch any spills.
- Carefully pour the liquid pumpkin mix into the center of the pie pan.
- Bake at 450 degrees F. for 10 minutes.
- Reduce heat to 375 degrees F. and continue baking for about 40-50 minutes.
Step 4: Serve and Enjoy!
Top each slice with whipped cream if desired and enjoy the compliments on a job well done.
Use the remaining cooked pumpkin for pumpkin bread, muffins, smoothies or in a souffle.
Pumpkin is low in calories, high in fiber, beta-carotene, contains vitamins A and C, Iron and even calcium.
Finished PieClick thumbnail to view full-size
Potassium 394 mg.
|Serving size: 1 Cup|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 8 g||3%|
|Sugar 3 g|
|Fiber 1 g||4%|
|Protein 1 g||2%|
|Cholesterol 0 mg|
|Sodium 1 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2019 Peg Cole