Thanksgiving Pumpkin Pie Uses Fresh Pumpkin Recipes

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HOMEMADE FRESH PUMPKIN PIE



Homemade Fresh Pumpkin Pie image

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

1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

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



Fresh Pumpkin Pie image

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

Dough for single-crust pie
1 medium pie pumpkin
2 large eggs, room temperature
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup 2% milk
Whipped cream, optional

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.

THANKSGIVING PUMPKIN PIE (USES FRESH PUMPKIN)



Thanksgiving Pumpkin Pie (Uses Fresh Pumpkin) image

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

1 unbaked 9-inch deep dish pie pastry (9-10-inch)
2 cups freshly cooked pumpkin, seeded, peeled, mashed
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 large eggs, beaten lightly
1 (12 ounce) can evaporated skim milk
1/2 cup skim milk

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.

FAMILY-FAVORITE PUMPKIN PIE



Family-Favorite Pumpkin Pie image

Family favorite made with real pumpkin. Ingredients can be mixed and stored ahead of time for convenience. To only make one pie, mix all ingredients and pour half the mixture into a container or plastic bag and freeze. Now you can whip up a pie at any time!

Provided by B52JUNEBUG

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h25m

Yield 16

Number Of Ingredients 11

1 sugar pumpkin
2 prepared pie crusts
1 egg white, beaten
¼ cup white sugar
2 (12 fluid ounce) cans evaporated milk
4 eggs, beaten
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt

Steps:

  • Cut pumpkin into halves and remove seeds. Cut seeded pumpkin into 3-inch chunks.
  • Bring a large pot of water to a boil. Cook pumpkin in boiling water until tender, about 20 minutes; drain. Set pumpkin aside to cool until the skin hardens and the flesh is cool enough to handle.
  • Scrape pumpkin flesh from skin into a large bowl; transfer to a food processor and blend until smooth. Put pureed pumpkin into a fine mesh strainer set over a bowl and set aside to drain.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Press pie crusts into pie pans. Trim dough to overlap edges of pans by about 1/4 inch.
  • Dip a fork into the egg white first and then into the sugar. Put the tines onto the rim of your pie crust and press down, leaving little ridges that will brown when they are cooked.
  • Bake pie crust in preheated oven until slightly set, about 5 minutes. Place pie pans onto a cookie sheet.
  • Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl; pour into the prepared crusts. Fold strips of aluminum foil around the edges of the crusts.
  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C).
  • Continue baking pie until a toothpick inserted into the center comes out clean, about 40 minutes. Allow to cool 30 minutes before serving.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 36.9 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 4.5 g, Sodium 338.2 mg, Sugar 22.4 g

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