Pumpkin Pie From the Pumpkin

Ok, I now know how to make a pumpkin pie from the pumpkin. This is so cool, and very good. Unfortunately it takes all day, but worth it. This is if you are in the Martha Stewart mood. I didn't make this, my brother did and he did a very good job.

Grow or purchase “Cooking” pumpkins, such as sugar, sweet, or pie pumpkins, to make your pumpkin pie from scratch. Carving pumpkins don't work as well in the baking process, because they have less flavor and a less desirable texture.

Prep 1-3/4 hours. Bake 1 hour. Stand 1 hour. Oven at 375

Pumpkin Pie From Scratch

1 5-6 pounds of sweet pumpkin

2 cups of pumpkin puree

2/3 cup sugar

1 ½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

3 slightly beaten eggs

1 5 ounce can evaporated milk

½ cup half-and-half or light cream

Method to make the pumpkin puree from the pumpkin:

Preheat oven to 375 f. Scrub pumpkin thoroughly. Halve pumpkin and remove fibrous strings, seeds, and stem. Cut into 5-inch pieces. Arrange pieces in a single layer, skin side up in a foil lined large roasting pan. Cover and bake for 1- ½ hours or until tender. Cool. Scrape pulp from rind. Place in a food processor, in batches, if necessary. Cover and process until smooth. Place puree in a 100% cotton cheesecloth- lined fine-mesh sieve. (use a double thickness of cheesecloth). Allow to stand for 1 hour to drain. Press lightly to remove any additional liquid (discard liquid). Reserve 2 cups puree for the pie. (refrigerate any remaining puree in an airtight container up to 3 days or freeze up to 6 months).

Method for the Pumpkin Pie: 

In a large bowl, stir together the 2 cups of pumpkin puree, sugar, cinnamon, nutmeg, and ginger. Using a whisk, beat in eggs, milk, and half-and-half until combined. Pour into pastry-lined pie plate. (you may need 2 pie plate) To prevent over browning, cover the edge of pie with foil. Bake for 25-35 minutes, or more until a knife that you inserted near the center comes out clean. Cool on a wire rack. If desired, top each serving with Whipped cream and sprinkle with additional cinnamon. Makes about 8 servings. Or according to my mother she likes to bake the pie at 425 for 15 minutes then turn down the over to 350 for 45-60 minutes. All in honestly, I like to bake the pie at 375 for 25-35 minutes. The crust doesn't burn, and the pie isn't dry.   

Cheers Everyone!