Scratch Pumpkin Pie

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Introduction: Scratch Pumpkin Pie

This is a pumpkin pie made with fresh pumpkin
You'll need..

A pie pumpkin
eggs
sugar
assorted spices, nutmeg, cinnamon, vanilla
evaporated milk

flour
salt
crisco
water

and whipped cream

Step 1: Get Yourself a Pumpkin

Not a jack o lantern pumpkin, a pie pumpkin, pie pumpkins are available at most grocers right now. This one here is a Seminole pumpkin, just about as tasty as they come, usually only available at specialty growers.

Take your pumpkin and cut it in half and scoop out the seeds, put each half face down in a roasting pan with about half an inch of water. Now roast the pumpkin for about 40 minutes at 350 degrees.

Step 2: When You Take the Pumpkin Out of the Oven

you'll see that is soft and starting to collapse under it's own weight, let it cool until safe to handle. then use a spoon to scoop out all the tasty flesh, if it's still warm it's hard to resist eating it.

Step 3: Strain!!

Pass the pumpkin mush through a food mill, or potato ricer, or chinois, or a china cap. This smooths out the pulp and makes for a lighter texture pie.

Step 4: Now the Crust

Mix 1 1/3 cups flour with 1/2 cup crisco and 1/2 teaspoon salt until it forms pea sized lumps. Now add 3 Tablespoons ice cold water and gather the dough with a fork.

Roll ball of dough out on a floured counter until it's larger than you pie plate. Now carefully lift it onto your pie plate.

Step 5: Breaktime

Feed the dog some whipped cream

Step 6: The Filling

This is basically the recipe off the Libby's can, it's simple and I love the flavor.

Beat two eggs, stir in 3/4 cups sugar, 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp each ground cloves and nutmeg. Add two cups of pumpkin puree (mush) and finally stir in one 12 oz can evaporated milk.

Yes it will seem soupy.

Step 7: Cooking Time

Pour filling into one deep dish or two regular pie pans, I chose to make two regular pies so I could bribe people at work. Bake in a preheated oven at 425 degrees for 15 minutes and then at 350 degrees for 40+ minutes until a knife inserted in the center comes out clean.

Step 8: Cool on a Rack

Slice and serve.

3 People Made This Project!

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25 Comments

Thank you so much for showing this, I tried this one halloween 4-5 years ago, and I haven't bought a can of pumpkin ever since. Though it was time I commented.

I've used several types of pumpkins and squash - I have a white pumpkin in the oven right now!

uuuh, what is the texture of pumpkin pie? this looks yummy!

I have to try this for thanksgiving, it looks good.

Don't forget to roast the pumpkin seeds, did that tonight, after tossing them with lime juice and chili powder, a Martha Stewart recipe.

Thanks!

Made this tonight with my 3 year old and my dog, the dog loved the whipped cream! Thanks for sharing we had a great time making this.

Excuse me, could you please tell what the "crisco" actually is? Is it some kind of butter?

Crisco is a vegetable "shortening" some sort of solidified hydrogenated fat product.

Thanks! I'll try to make this cake tomorrow just to have an idea how it tastes :) 

The secret in our family is to use butternut squash, which are much easier to find. They work well in the pie because there are less seeds to scoop out and the flesh is more flavourful and sweet. The only downside is that it feels way cooler to start off with a pumpkin.