Wednesday, September 10, 2008

Homemade Fresh Pumpkin Pie

First you need to bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan with 1" water. Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor. Next you need to press the pumpkin through a sieve, I did this twice and then I cooked the pumpkin down on the stove over low heat for 30-45 minutes.
Fresh Pumpkin Pie
2 eggs, slightly beaten
2 cups fresh pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp cinnamon
1 tsp. ginger
1 tsp. cloves
1 C evaporated milk.
1 single crust pie dough

Mix filling ingredients in order given in a blender. Pour into pie shell. Bake in preheated 4250 oven for 15 minutes. Reduce temperature to 3500 and continue baking for 45 minutes, until knife inserted in center of pie filling comes out clean. Cool. Garnish with whipped cream, if desired. Makes one 9-inch pie.

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