| I have used my own cooked pumpkin puree in pumpkin | | | | Blend the cooked pumpkin in a blender to get a |
| recipes for years and it gives it a wonderful fresh | | | | smooth puree. It is now ready to use in any recipe |
| taste that is totally different than a pie made with | | | | calling for pureed pumpkin. |
| canned pumpkin puree. Pumpkins come in all sorts of | | | | Pumpkin Pie from Homemade Pumpkin Puree |
| sizes and shapes as well as varieties. You can use | | | | INGREDIENTS |
| pumpkins grown for carving for your pumpkin pie, but it | | | | 1 (9 inch) unbaked deep dish pie crust |
| is better to use a pumpkin that is grown for eating. Pie | | | | 3/4 cup white sugar |
| pumpkins are smaller, sweeter, less grainy textured | | | | 1 teaspoon ground cinnamon |
| pumpkins than the usual jack-o-lantern types. | | | | 1/2 teaspoon salt |
| Pie pumpkins are small, usually only 6 inches in | | | | 1/2 teaspoon ground ginger |
| diameter. You can usually obtain about 2 or 3 cups or | | | | 1/4 teaspoon ground cloves |
| puree per pumpkin. The puree can be frozen so that | | | | 1/4 teaspoon allspice |
| you can use it later in the season. | | | | 2 eggs |
| Wash the exterior of the pumpkin in cool or warm | | | | 2 cups pumpkin puree |
| water, no soap.Cut the pumpkin in half. A serrated | | | | 1 (12 fluid ounce) can evaporated milk |
| knife and a sawing motion works best. Scrape the | | | | DIRECTIONS |
| insides with a heavy ice cream scoop or large spoon. | | | | Preheat oven to 425 F. |
| Steam the pumpkin in a large pan with a steamer | | | | Combine sugar, salt, cinnamon, ginger and cloves in |
| basket on the bottom.Cook until the pumpkin is soft. | | | | small bowl. Beat eggs lightly in large bowl. Stir in |
| Let cool a bit so you don't get burned. Use a large | | | | pumpkin and sugar-spice mixture. Gradually stir in |
| broad spoon to lift and scoop the cooked pumpkin out | | | | evaporated milk. Pour into pie shell. |
| of the skin. It should separate easily an in fairly large | | | | Bake for 15 minutes. Reduce temperature to 350 F.; |
| chucks, if the pumpkin is cooked enough. | | | | bake for 40 to 50 minutes or until knife inserted near |
| Some pumpkins are more watery than others. If your | | | | center comes out clean. Cool on wire rack for 2 hours. |
| pumpkin is watery, strain pureed pumpkin through a | | | | Serve immediately or refrigerate. (Do not freeze as |
| cloth for a few hours. If I use frozen pumpkin I do the | | | | this will cause the crust to separate from the filling. |
| same again as it thaws out. | | | | |