Let’s begin by giving the Pumpkin a quick rinse under some cold running water. Remove from oven, place on a wire rack and let cool. Lower the oven temperature to 375 F. In a large bowl, mix together the pumpkin puree, eggs, sugars, salt, cinnamon, nutmeg, ginger and half-and-half until smooth. Â The seeds are attached to the pulp and the pulp stays inside while the seeds come out pretty clean. 363 calories; protein 7.4g; carbohydrates 44.3g; fat 18g; cholesterol 60.2mg; sodium 365.3mg. Pumpkin Pie Recipe, made from scratch, including fresh pumpkin. So, I asked my 13 year old if she thinks it was still any good and should I toss it? I really like this Old Fashioned Pumpkin Pie Recipe and I hope that you will too. I doubled the entire recipe except for the salt & added 1 tsp. Hi Isabel, Thank You for the very nice note regarding the Pumpkin Pie recipe. I think you’ll find it easier to separate the seeds from the stringy pulp if you’ll remove the seeds first. Weâve laid out the instructions and a recipe below. Pumpkin pie is a Thanksgiving and Christmas staple. Â Then, REDUCE the heat back to 350ÂºF and let the pie bake another 35-40 minutes, or until done. Pumpkin Pie Recipe from Scratch. Take out the boiled pumpkin from skillet and mash finely (after peeling every chunk of boiled pumpkin) After getting cool the mashed pumpkin, add evaporated milk in it Then add eggs and remaining ingredients like; Cinnamon, Brown Sugar, ginger, nutmeg, â¦ It was great! Home » Pie Recipes » Easy Pumpkin Pie Recipe from Scratch. Whisk all ingredients together in a bowl. Reduce heat to 350º. It is usually served with freshly whipped cream which makes it the most refreshing creamy pie I’ve ever tasted. You can use a store-bought pie crust for this pumpkin pie recipe to save time or use my easy pie crust recipe. Stir this up really good and make sure you’ve worked the eggs and butter into the filling. Â It will be easier to pour the filling into the pie plate this way and you will not have to worry about spilling the pie as you move it from your counter to the oven. -Steve, Your email address will not be published. I needed the picture, so I’m doing it the hard way… on the counter top. Use a fork and mix this all together really good. Blend in evap. Your Comments: Â Have you ever made an entire Pumpkin Pie from scratch? This recipe is an absolute American classic eaten traditionally during the Thanksgiving Dinner as a sweet desert. I was happy to find a recipe for cooking fresh pumpkin other than baking. Microwave on high for 15-18 minutes. And as a non-dairy alternative for my dairy-allergic husband, I used coconut milk which worked beautifully as well! Bake the pumpkin until the skin pierces easily with a fork. It’s better to thaw it out in the fridge than let it sit out on the counter. Easy Pumpkin Pie Recipe from Scratch. One trick we learned is to cook the pumpkin whole. I have a pumpkin sitting on my counter right now and I want to start baking pies for Thanksgiving. Hi Paty, Thank you for trying our Pumpkin Pie recipe. Sounds like you have a smart cook coming up in the family. Â Later, you can rinse them off in a colander to remove any remaining pulp that might be on them. -Steve. Do not discard. You saved Homemade Fresh Pumpkin Pie to your. Â You might even rush back out and buy a few more pumpkins so you can freeze the filling for use later in the year when we can’t find fresh pumpkins. Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. With lightly floured, hands shape dough into a ball. Slice pumpkin in half and remove the pumpkin guts and seeds, Place the pumpkin halves face down on a parchment or silicone lined baking pan. Note: Make sure to use Pumpkin Puree NOT Pumpkin Pie â¦ Line a baking sheet with aluminum foil, then spray or rub a thin coat of oil over the surface. Simply having the best intention to make a delectable dish is really not enough if you want to cook something that will have your taste buds doing the victory dance. A little Ground Ginger is the only spice ingredient in our pie, so you can enjoy the fresh taste of pumpkin … I’m thankful you found our recipe and I really appreciate you taking the time to share your story. Â You’ll find the box below or in the top right hand corner of each page. We’ve packaged up a New England Pie Pumpkin, a pie pan, a pre-rolled flaky butter pie crust, a shaker of our own Ginger and Baker Pumpkin Pie Spice and a recipe card to make it especially easy for you to have a fresh pumpkin pie at home! Â I’ve always felt like they did… until I baked this one. Â As for the pie crust, I’ve got a Basic Pie Crust Recipe that you could even make ahead of time and have ready when you start working on your pie. Hello again Steve, Happy Thanksgiving and many blessings to you and yours! Pat it dry with a couple of folded paper towels. Â Set this aside while you get the pie crust ready. Take a large spoon and start scraping out the remaining pulp. Best to you this Holiday! Â I think it’s the fact that the only spice ingredient we’re using is Ginger. You could also bake the pie, let it cool completely, then wrap it tightly in clear plastic wrap. Congrats! Again, with a fork, mix this together until the eggs and butter are well incorporated. to the final mixture before baking. Weâve packaged up a New England Pie Pumpkin, a pie pan, a pre-rolled flaky butter pie crust, a shaker of our own Ginger and Baker Pumpkin Pie Spice and a recipe card to make it especially easy for you to have a fresh pumpkin pie at home! Â Just mash it up really good. Â It’s called that because of its name and not because it has any cheese type of flavor. Baking Tips for Pumpkin Pie Recipe from Scratch. I have always cooked fresh pumpkin right after Halloween by cutting in half, scoop out seeds and strings, and bake in oven on 400 until soft, then scoop pumpkin out and put in blender and blend until soft, then I store in 4 cup portions in freezer bags until Thanksgiving time. I can't say enough about this recipe! Â It’s a good idea to place the pie pan on a baking sheet while it’s in the oven. It is a little work, but it's so worth it! Slightly beat the eggs, and add them to the mixture. Be Blessed!!! Pour filling into prepared pie crust, letting it spread out evenly. In addition, we have Pumpkin Pie Kits available for purchase here in the Market. If you are looking for a spicer taste, I would recommend increasing each of the spices by 1/2 tsp. Â Why, you can even buy Pumpkin Pie Spice in the store these days. I hope you’ll try some of our other recipes and that you will visit with us again… real soon. If you want to you can use 1-3/4 teaspoons of pumpkin pie spice instead of the individual spices that are listed in the recipe instructions below. You need an electric mixer for this recipeâ¦ Â Remove it from the oven and let it cool. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined. Pumpkin Pie Recipe from Scratch | Walking On Sunshine Recipes Very delish, regardless. Mix together well. Once you make a homemade pumpkin pie, there is no going back to those frozen ones! Pumpkin Pie: Â You’ll need these ingredients. This is a great recipe - preparing fresh pumpkin is also very easy in the microwave then pureed in blender/food processor. Be Blessed!!! This is where I figured “why not get some more expert advice online from whom I have confidence in making pumpkin pie from scratch”. Published: Oct 14, 2019 Last Updated: Aug 21, 2020 by Marye 1464 words. I don’t think I’ve ever had “stuffed pumpkin.” Sounds interesting. We buy little sugar pie pumpkins (adorable and useful) and make ours from scratch. Â Serve it cool with a dollop of whipped cream on top. Pour pumpkin filling into hot pie shells. Halve pumpkin and scoop out seeds and stringy portions. Deeply. You could certainly put it in a food processor and puree it, but why mess up something else you’re just going to have to wash later? If you want to make your pie without those, this recipe is perfect. Carefully slice the pumpkin in half. I love pumpkin pie. Roll out each portion as you need it, on a lightly floured surface, transfer to pie plate and crimp edges. Hi. This looks oh so delicious. All of the recipes for pumpkin pie cake that I have seen call for a cake mix. Â It’s suppose to look like a “wheel” of cheese in shape. A little Ground Ginger is the only spice ingredient in our pie so you can enjoy the fresh taste of pumpkin in every bite. Â It’s best to crack the eggs into a separate bowl so you can be certain none of the egg shell falls into your filling. I have never used brown sugar. Â Either they weren’t readily available, or mostly, they just couldn’t afford to purchase them. Then scrape out the seeds from inside the pumpkins. Mix well. I got quite a bit of pureed pumpkin from just one 4.5 lb pie pumpkin, about 4 cups of puree. Â They came out pretty clean though… don’t you think? You need flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ground ginger. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Unroll, easing dough into the bottom of the pie pan. Though, I must agree with others in that it isn't enough to sufficiently fill 2 pie crusts. You’ll probably feel like you’ve scraped away half of the pumpkin, and you’d be about right. Cut shortening into flour; add cold water 1 … Â Pull the rack out a bit and then sit the baking sheet and crust on the rack. I donât mind using an occasional cake mix, but I love making things from scratch if I can. Â It was windy, getting cooler, and raining. Follow easy step-by-step, photo illustrated instructions for making our Old Fashioned Pumpkin Pie recipe, from scratch. Pour into crust. Place an oven rack on the center position and preheat the oven to 400 degrees F. In a medium-sized bowl, whisk together the pumpkin puree, eggs, brown sugar, cinnamon, ginger, … Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Step 7 Reduce oven … Roast the pumpkin until tender then remove flesh and puree. Â Mine just happened to measure out almost exactly at two cups. Â This just makes it that more “old fashioned.” Â It’ll come out fine once it’s baked. Stir every so often- … Â It takes about 30 minutes to bake the pumpkin before you can scrape it out and start building your pie. Prepare pie crust by mixing together the flour and salt. I appreciate you taking the time to share your comments. Â Just discard it. Add comma separated list of ingredients to exclude from recipe. When the pie is done, remove it from the oven and sit it on a wire rack or folded towel to cool. Â I try to send out a Newsletter after each recipe, or two, that I post here on Taste of Southern, or when anything else of importance might be going on. I have substituted the condensed milk with whipping cream - divine. This is the only pumpkin pie recipe I've ever used. This classic pumpkin pie recipe, made from scratch using fresh pie pumpkin, is the perfect Thanksgiving dessert. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Thanks for the great recipe. I’d love to know it! You can do it. of cloves to add a touch more spice to the pie. ★☆ My eleven year old son made this today. Pumpkin Pie Recipe from Scratch | Walking On Sunshine Recipes Baking Pumpkin Pie from scratch is pretty easy. If there is extra filling, pour it into a baking pan for a crust-less pumpkin pie or custard. cut pumpkin into pieces small enough to fit into metal colander, or veggie steamer, place into large â¦ Place the pumpkin back in a large mixing bowl. Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" Â A ready made pie crust… from the store… on top of that. I must thank you again for sharing the love, because in my opinion sharing family recipes especially originating from mother or grandmother is a precious thing! The pumpkin pie filling is custard based and made with condensed milk. Crack open the two eggs into a small bowl. Â Is it enough? Â I’d love to hear your comments on our recipe, or perhaps you’d like to share a memory about eating Pumpkin Pie from days gone by. Classic Pumpkin Pie from scratch, straight from Grandma's recipe box – This classic pumpkin pie is the best ever traditional pumpkin pie recipe that's perfect for the holiday dessert table! This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. Your email address will not be published. I added a pinch of allspice and a pinch
Â A fork will also work, so use what you have available. It’s just a bunch of stringy stuff that you don’t want in your pie. Place your oven rack on it’s lowest level for pie baking. Fantastic recipe! Line a medium-sized pie-tin with pastry. To make the pumpkin puree for the pumpkin pie filling, first preheat the oven to 400°F. Let the pumpkin cool. If the name alone didnât convince you, weâll happily brag on our easiest-ever version of traditional pumpkin pie.Using only seven ingredients, this pumpkin pie â¦ It is so much easier to cut and then scoop out the seeds and flesh. After mashing drained but didn't go crazy (squeezing through cheesecloth etc) and it came out great with a non-soggy crust. Â This is what I had after cleaning out both halves of my cheese pumpkin. Reduce heat to low, cover, and simmer for 30 minutes or until tender. Bake at 425° for about 15 minutes; then reduce the temp to 350° and bake for about 40 minutes. Long-necked pumpkin yield more flesh and green/white striped squash are very sweet and mild. This pumpkin pie recipe is made from scratch with homemade pumpkin … My mom used to bake my children’s Halloween pumpkin which looked really weird coming out of the oven and then we would make pie! this link is to an external site that may or may not meet accessibility guidelines. of cooking time was not enough so I increased the cooking time to 55 min. Hi Dave, I hope that pie turned out great for you and the 13 year old. Slow cooker: Cut the pumpkin halves into quarters or even smaller as needed to fit in the slow cooker. Â Just remember, all Comments are moderated, which just means I read each and every one of them before they are approved for posting on our family friendly website. Creamy, homemade healthier pumpkin pie made from scratch and naturally sweetened with pure maple syrup. Add the sugar, pumpkin pie spice, kosher salt, eggs, pumpkin puree and half and half to the pitcher â¦ So, if you’re all set to bake Pumpkin Pie from scratch, Let’s Get Cooking! Using a potato masher, or fork, mash the pumpkin until itâs as smooth as possible. And, boy, did they deliver. Mix the wet ingredients. Make slits in it and bake it in the oven for about 45 minutes at 350 degrees. milk. Also, the pumpkin I used was very watery, so I added a teaspoon of cornstarch
If you enjoyed this article, subscribe to receive more just like it. Follow easy step-by-step, photo illustrated instructions for making our Old Fashioned Pumpkin Pie recipe, from scratch. Perhaps the All Spice? How to make The Best Pumpkin Pie Recipe. Today, you’ll find most Sweet Potato and/or Pumpkin Pie recipes filled with a variety of spices, and I think that’s one thing that gives that sameness in taste. Use a spoon to scoop the pumpkin flesh out of the skin, and place it in a blender or food processor. It baked uniformly, didn't burn the crust, or the pie: it turned out great! Â In case anything were to bubble over, it stays in the pan and doesn’t end up on the bottom of your oven. Â Years back, Grandma, or even my mom, didn’t have all of the spices and things that fill our cabinets today. Mix the pastry ingredients in the food processor, bring together in a … Add the pumpkin puree, milk, and evaporated milk. Place the seeds in a small bowl and just set them aside for now. As for the pumpkin, you can buy that already in a can, ready to pour into a pie crust and bake it. Â I hope you’ll join us and I’ll be looking for your name on the list. The most excellent pumpkin pie. I wrote to you back in 2014 praising your classic down home Southern pumpkin pie recipe. How to Bake a Traditional Pumpkin Pie from Scratch. Depending on the size of your pumpkin, you may get more or less than you actually need to make the pie. If there is extra filling, pour it into a baking pan for a crust-less pumpkin pie or custard. Â They call it a Cheese Pumpkin because of it’s shape, it’s suppose to look similar to a wheel of cheese. Bake at 400Âº for 35-40 minutes or until fork tender. This was my first time making pumpkin pie with a pie pumpkin and I'll never go back to using canned pumpkin or buying a store-bought pumpkin pie ever again! My son suffers from Ulcerative Colitis and I have Rheumatoid Arthritis so we’re always looking for wholesome recipes that won’t harm our bodies. Click here for a PDF print version. Pumpkin pie spice contains cinnamon and ginger, but I like adding more of both and know youâll enjoy the extra flavor too. Â They can be toasted in the oven later, or maybe you can grow your own pumpkin next year. Be sure to butter up your pie plate really good before you add the dough. Â I’m using a Cheese Pumpkin, but a good Sugar Pumpkin would be about the same. Very that happy Mr. Scott shared it with us. Â Keep it rustic. Break eggs into a small bowl, then add them to the filling. Â I just put the camera down so as not to risk any finger loss or damage on this one. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I’ll be looking forward to you stopping by for another visit with us… real soon. Pumpkin Pie Recipe from Scratch The Best of All Pumpkin Pie Recipes. Â If the toothpick pulls out dry and clean, the pie is done. For this recipe I used the same basic idea that I used for my pumpkin dump cake without the cake mix, but changed it up so that there was a crust like layer on the top and bottom. The people I served it to said they would try to get my own cooking show!' Â Pumpkins are pretty tough to cut, and you just need to be very careful when cutting it. Make The crust. I used a 9" glass pie plate and had plenty of filling left over to make another pie. Put the pie shell back into the freezer for 1 hour to firm up. Just mix, pour, bake for a delicious homemade tradition. Â It will only take you a minute or two to share your thoughts. If you've never had a pumpkin pie, you don't know what you are missing. Percent Daily Values are based on a 2,000 calorie diet. I’m very happy to hear that all the family enjoyed it, and I do hope you’ll try some of our other recipes. If you’re going to freeze the whole pie, I suggest you use those disposable aluminum pie pans as opposed to a glass pie plate. Place the two halves, cut side down, on the baking sheet. I was worried that it may be stringy since pumpkin was only hand-mashed and not food-processor puree'd but it came out with a great texture and gentle seasoning that let the pumpkin flavor through. Â Just pour the filling into the prepared crust. Â Remove any dirt, and of course all those hand prints from where it’s been handled so much along the way. This pie â¦ Serve with dairy free or regular ice cream, or a little whipped cream for a treat. Â You could certainly use a prepared crust if you would like, but we hope you’ll go all out and make this one with us from scratch. Â Are you like me, and think Pumpkin Pie and Sweet Potato Pie taste pretty much the same? I prefer to use pumpkin puree over pumpkin pie filling because I control the flavor, the amount of sweetness, and the spices. You should consider saving the seeds. Â If you have leftovers, freeze it for use later. I have an entire tutorial on how to make an all-butter pie crust.It’s the best pie crust ever! In the bowl of a food processor fitted with the steel blade, process the flour sugar, cinnamon and salt. Fit a piece of aluminum foil to cover the inside of the shell completely. Place pumpkin halves on foil, split side down. Â You wouldn’t like to know what happens if you forget to do this. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. This pumpkin pie from scratch recipe uses ground cloves, ground ginger and ground cinnamon instead of using pumpkin pie spice. Test the pie to be sure it’s done by inserting a wooden toothpick into the center of the pie. If your pumpkin is large enough, you may double this recipe to make two pies. On a lightly floured board roll dough out to about 1/8 inch thickness. Follow easy step-by-step, photo illustrated instructions for making our Old Fashioned Pumpkin Pie recipe, from scratch. Over here in The Bronx New York my family and I thank you very much! Scoop out any remaining membrane and strings. Keywords: Pumpkin Pie Recipe, made from scratch, old fashioned, southern pumpkin pie, southern recipes. And for me, canned pumpkin is not up to snuff. Â I decided I didn’t. Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. One more note this past week he had heard me talking about some great pumpkin soup I had in Seattle while visiting family so he decided to make sweet potato soup. Nutrient information is not available for all ingredients. This has become a favorite around here. Â We’re using fresh pumpkin, and a homemade pie crust for this slightly sweet dessert. When its done, you should be able to easily poke a fork through the outer skin. Meanwhile, in a large bowl, whisk together pumpkin, cream, brown sugar, beaten eggs, flour, pumpkin pie spice, salt, and vanilla until smooth. Just an idea. You could certainly use a ready made crust, but I hope you’ll check out my Basic Pie Crust recipe and make your own. Â I could be wrong though, I’ve been wrong before… sometimes. Â You should be able to tell where the stringy pulp ends and the meat of the pumpkin begins pretty easily. Perhaps it will encourage someone else to give it a try. ★☆ It is traditionally served at Halloween, Thanksgiving and Christmas dinners. Â Thank You in advance, I appreciate it. Transfer pumpkin to a large bowl. Youâll need a sharp knife, itâs tough. Here’s one half, all cleaned and ready for the oven. Amount is based on available nutrient data. This was a very fun recipe to make, and I will make again. Most recipes call for either evaporated milk or sweetened condensed milk. Info. 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