Fresh Pumpkin Pie Recipe By Tasty

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!

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.

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.

Steps:

• In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.

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.

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!

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.

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.