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
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
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
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
THANKSGIVING PUMPKIN PIE (USES FRESH PUMPKIN)
This is the one pumpkin pie recipe I keep coming back to year after year. I was at a military ladies' coffee when I first tasted this pie, and it was the most moist & eggy pumkpin pie I had ever eaten. I asked the hostess, Barb, for the recipe, and she shared the recipe with me - which I believe came from her mother. I made my own changes to the recipe over the years and now I have written down my changes so that I can share my version with you. I only use fresh pumpkin in this recipe and it is well worth the little bit of extra effort. PLEASE NOTE: This recipe calls for a DEEP DISH pie plate and intended to be a egg custard textured pie. Even using a deep dish pie plate, you may still find you have a small amount of extra batter, as some deep dish pans are larger and deeper than others (mine fits all of the batter in one pie). You can use whole milks in this if you prefer, however I like the lighter taste of the skim in this. If you only have small pie plates, then you might want to prepare an extra pastry round and divide the batter between two smaller pies.
Provided by HeatherFeather
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- (To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem, seed and de-string them. Then steam them in a steamer over boiling water until very tender--the skin will peel right off. Then mash them using a stick blender or a food processor-hand mashing will somtimes produce lumps/strings so unless you like that, go for the stick blender/processor).
- Preheat oven to 400°F and have ready a pie shield and a large rimmed cookie sheet.
- Line a DEEP DISH glass pie plate with the pie pastry round, fluting the edges decoratively as desired.
- Combine in order the pumpkin, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
- Lightly beat eggs together with both milks, then add to the pumpkin mixture, stirring well to combine--it will be rather thin.
- Pour as much filling as you can into unbaked pie pastry and bake at 400°F for 50 minutes (or until knife inserted halfway between center and edge comes out without any goo on it). If there is any extra filling use to fill a smaller mini pie plate or discard.
- NOTE: Set cookie sheet on the rack below the rack you are setting your pie plate on in order to catch any drips.
- If the pie edges start overbrowning, place a pie shield or a ring of foil over the edges--this will be needed or not depending on the type of pastry you use.
- Pie should be served chilled and should be stored in the refrigerator.
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
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.
PUMPKIN PIE
This classic pumpkin pie recipe from Gourmet is spiced with cinnamon, ginger, and cloves and baked in a parbaked homemade pie crust.
Categories Dessert Bake Thanksgiving Halloween Pumpkin Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
- Preheat oven to 375°°F.
- Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
- Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.
PUMPKIN PIE
This is a great recipe from "It's Just Food" There are few foods in the world more closely associated with holiday celebrations than pumpkin pie. During the winter you can find them in every grocery store and supermarket, but if you�re having people over, wouldn�t you prefer to have your house smelling heavenly? And if you�re going somewhere, wouldn�t you rather bring a pie you baked yourself? Luckily, pumpkin pie is one of the fastest and easiest kinds to make from scratch. So If you�re really ambitious, you could cut your trimmed scraps of pastry into tiny leaves, with �veins� made gently with the tip of a sharp knife, bake them separately on a cookie sheet and then lay them on top of the baked pie. Some people are under the misconception that fresh pumpkin is better than canned for making pie � it isn�t. Using canned pumpkin purée is infinitely easier, and it contains 20 times the beta carotene of fresh pumpkin! For a maple-pumpkin pie, replace the sugar with ¾ cup pure maple syrup, which is sweeter than sugar so you don�t need to use quite as much.
Provided by Gardening Girl
Categories Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Mix together the pumpkin, cream, sugar, eggs, molasses, vanilla extract and spices. Pour into the prepared pie crust and bake for 1 hour at 350 degrees.
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
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.
PUMPKIN PIE
My mother found this recipe a few years ago at pumpkinnook.com. I have been using this recipe for three years already (this will be my fourth year using it), and it hasn't failed me yet. You can always use canned pumpkin if you don't have fresh pumpkin.
Provided by Studentchef
Categories Pie
Time 1h10m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Mix pumpkin, sugars, orange peel, and spices in large bowl.
- Add evaporated milk and eggs. Mix all ingredients well.
- Bake at 425°F for fifteen minutes. Reduce heat to 350°F degrees and bake for 45 minutes more.
- Variation: substitute allspice for nutmeg.
- Add 2 tablespoons of bourbon for bourbon pumpkin pie.
FRESH PUMPKIN PIE
Prep time does not include time to cook the pumpkins. That step can be done right before making the pie, or any time up to 6 months in advance, if the puree is frozen. This is a combination and modification of recipes from my step-mother and 'Healthy Meals in Minutes'. The recipe calls for fresh-cooked (or frozen) pumpkin puree, which really is best, but you can substitute canned pumpkin if you are pressed for time. I like the squashed-looking 'Cinderella' pumpkins best for cooking with - the kind used for carving really aren't very good to cook with, unfortunately. I bake one or two every Fall and freeze the puree to use in recipes for the rest of the year. I find pumpkin pies made with fresh, rather than canned, pumpkin have a more delicate flavor and smoother texture. Try it! I have used the same amount of all kinds of milk - 1%, 2% whole, whipping cream, evaporated, sweetened condensed - and have also substituted up to 1/2 the amount of pumpkin puree with squash or sweet potato puree and can't tell the difference in the final product.
Provided by Camdens Mom
Categories Pie
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- 1. Pumpkin puree: Preheat oven to 350 degrees. Place the whole pumpkin, if it will fit, or 1/2 pumpkin with seeds scooped out cut side down, in the oven and bake until a sharp knife easily pierces through to the seed cavity, about 1 1/2 hours.
- 2. When cool enough to handle, peel away the skin with a knife. If not already done, cut pumpkin in half and scoop out the seeds. Puree in a food processor or mash by hand with a potato masher. (I freeze any leftovers in 2 1/4 cup portions in quart zip-lock bags. Most recipes using pumpkin puree use 2 cups and somehow there is always a little less after it is frozen.).
- 3. Crust: Mix flour and salt in a medium mixing bowl. Cut in butter and shortening with a pastry blender until well blended and the texture of course meal. Add just enough very cold water for the dough to hold together, about 1/3 cup, and mix with a fork, just until combined. Do not over mix or use too much water or the crust will be tough.
- 4. Roll dough into a circle 1 - 2 inches larger than your pie plate. Transfer dough to pie plate and prick the bottom of the crust several times with a fork. Line the crust with a sheet of aluminum foil folded and crimped so it covers the bottom and sides of the crust up to about 1/2 inch from the top of the pie plate. Roll or crimp the edges of the dough. The finished edges should be held up by the aluminum foil.
- 5. Place ceramic pie weights or dried beans on top of the aluminum foil to keep the crust flat while baking. Bake at 350 degrees on the center oven rack for 15 - 20 minutes. The crust should stay up on its own when the aluminum foil and weights are removed, but shouldn't be browned. Set aside to cool.
- 6. Filling: Preheat oven to 400 degrees. In a large bowl, stir together pumpkin puree, brown and granulated sugars, and all-purpose flour. Add spices; stir to blend. Whisk in milk, egg whites, egg, and vanilla. Pour the pumpkin mixture into prepared crust.
- 7. Bake until filling is set but still slightly loose in the center, about 40 - 45 minutes. If the crust is getting done before the filling, cover crust with a pie shield or aluminum foil. Place pie on wire rack and cool completely, then cover and refrigerate until serving.
BEST EVER PUMPKIN PIE
Make and share this Best Ever Pumpkin Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
- Pour into prepared piecrust.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
- Cool on a wire rack.
Nutrition Facts : Calories 598.6, Fat 19.6, SaturatedFat 8.1, Cholesterol 92.3, Sodium 666.1, Carbohydrate 97, Fiber 3.5, Sugar 79, Protein 11.9
PUMPKIN PIE
Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.
Provided by Good Food team
Categories Dessert
Time 2h10m
Number Of Ingredients 11
Steps:
- Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
- Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
- Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
- Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
Nutrition Facts : Calories 357 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.65 milligram of sodium
MRS. SIGG'S FRESH PUMPKIN PIE
Pass the whipped cream and enjoy the looks of sheer ecstasy on everyone's face! Fresh pumpkin must be used in order for it to have the best flavor and texture. Believe me, fresh pumpkin is better than canned!!
Provided by Beth Sigworth
Categories Fruits and Vegetables Vegetables Squash
Time 14h40m
Yield 8
Number Of Ingredients 8
Steps:
- Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or 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. Increase oven temperature to 450 degrees F (230 degrees C.)
- In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
- Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
- Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 72.7 g, Cholesterol 60.2 mg, Fat 12.8 g, Fiber 3.2 g, Protein 10.9 g, SaturatedFat 4.7 g, Sodium 342.3 mg, Sugar 37.8 g
More about "best pumpkin pie recipe with fresh pumpkin"
THE BEST PUMPKIN PIE RECIPE | FOOD NETWORK KITCHEN | …
From foodnetwork.com
Author Food Network KitchenSteps 6Difficulty Easy
FRESH PUMPKIN PIE - RECIPE | COOKS.COM
From cooks.com
FOOD WISHES VIDEO RECIPES: BEST PUMPKIN PIE EVER – COME ...
From foodwishes.blogspot.com
OUR 10 BEST PUMPKIN PIE RECIPES OF ALL TIME ARE THE ...
From allrecipes.com
31 BEST PUMPKIN PIE RECIPES FOR TRADITIONALISTS AND RULE ...
From epicurious.com
TIPS FOR MAKING THE BEST PUMPKIN PIE - MY FOOD AND FAMILY
From myfoodandfamily.com
PIE PUMPKIN RECIPES - THERESCIPES.INFO
From therecipes.info
THE BEST PUMPKIN PIE RECIPE EVER! - OLD WORLD GARDEN FARMS
From oldworldgardenfarms.com
28 BEST PUMPKIN RECIPES - FRESH PUMPKIN RECIPE IDEAS
From countryliving.com
BEST PUMPKIN PIE - RECIPES - GO BOLD WITH BUTTER
From goboldwithbutter.com
I MADE PUMPKIN PIE USING 3 CELEBRITY-CHEF RECIPES, AND THE ...
From insider.com
FRESH PUMPKIN RECIPES YOU'VE NEVER TRIED BEFORE | READER'S ...
From rd.com
MELISSA CLARK REVEALS SECRET TO BEST PUMPKIN PIE RECIPE | GMA
From goodmorningamerica.com
59 EASY PUMPKIN RECIPES - PUMPKIN PIE, BREAD, MUFFINS & SOUPS
From prevention.com
THE BEST PUMPKIN PIE RECIPE - PUMPKIN PIE CHALLENGE WINNER ...
From foodtasia.com
BEST PUMPKIN RECIPES | CANADIAN LIVING
From canadianliving.com
HOW TO MAKE PERFECT PUMPKIN PIE | FOOD | THE GUARDIAN
From theguardian.com
BEST FRESH PUMPKIN PIE RECIPE - COOKEATSHARE
From cookeatshare.com
PUMPKIN PIE RECIPE FROM FRESH ... - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
PURE PUMPKIN PIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FRESH PUMPKIN RECIPES : FOOD NETWORK | FN DISH - BEHIND ...
From foodnetwork.com
THE BEST PUMPKIN RECIPES USING FRESH OR CANNED PUMPKIN
From greatist.com
FRESH PUMPKIN PIE RECIPES | ALLRECIPES
From allrecipes.com
PUMPKIN PIE FROM FRESH PUMPKIN - EASY FAMILY RECIPES
From blessthismessplease.com
CLASSIC PUMPKIN PIE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
THE BEST PUMPKIN PIE - CANADIAN FOOD FOCUS
From canadianfoodfocus.org
HOMEMADE PUMPKIN PIE FROM FRESH PUMPKIN : OPTIMAL ...
From recipeschoice.com
COOKING WITH FRESH PUMPKINS RECIPES : OPTIMAL RESOLUTION ...
From recipeschoice.com
THE BEST HOMEMADE PUMPKIN PIE RECIPE (PUMPKIN PIE FROM ...
From midgetmomma.com
FRESH PUMPKIN GNOCCHI - THERESCIPES.INFO
From therecipes.info
OUR BEST FRESH PUMPKIN RECIPES - TASTE OF HOME
From tasteofhome.com
BEST PUMPKIN PIE RECIPE FROM SCRATCH - JOYFOODSUNSHINE
From joyfoodsunshine.com
40 BEST HEALTHY PUMPKIN RECIPES - PUMPKIN DISHES
From thepioneerwoman.com
PUMPKIN PIE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
GRANDMA'S FAMOUS PUMPKIN PIE RECIPE - THE RECIPE CRITIC
From therecipecritic.com
THE BEST PUMPKIN PIE RECIPE - MODERN HONEY
From modernhoney.com
You'll also love