Name: How to Make a Pumpkin Pie from Scratch with a Real Pumpkin
Brand: theartofdoingstuff.com
SKU: theartofdoingstuff-com-2
Availability: OnlineOnly

critic

How to Make a Pumpkin Pie from Scratch with a Real Pumpkin

preview

×Jump to Recipe - Print RecipeI don't know why pumpkin pie is relegated to only shine at Thanksgiving.&nbsp; I could eat it every day of the year.&nbsp; Especially when it's pumpkin pie from fresh pumpkin.&nbsp; This is a recipe that's *truly* made from scratch.I feel compelled to tell you I'm usually more hilarious than what follows. But pumpkin pie is serious business. I expect you understand.I bet you can cook pumpkin pie made with real pumpkin was a revelation I had about a decade ago. The realization knocked me on my ass.&nbsp;It just never occurred to me for some reason that you could make pumpkin pie by cooking a fresh pumpkin. Until one day I saw a sign. It said: Pie Pumpkins. I'd seen them before of course, but this time it actually clicked - Omgthesepumpkinsareformakingpumpkinpie.Table of ContentsPie pumpkins are smaller &amp; sweeter than regular old pumpkins which makes them perfect for whipping into a pie. You just need to turn them into pumpkin puree. You can get them at the grocery store or you can go all in and grow your own pumpkins and pretty much everything else like I do.First things first ... like I said, you need a pie pumpkin. &nbsp;These are the smaller pumpkins you see around. &nbsp;About the size of a small head.&nbsp; Like a toddler's head for instance.Your first job is to crack off the stem and then cut the pumpkin in half with a good chef's knife.Scoop out all of the guts and fibres ...&nbsp;then place face down on a greased baking sheet. Bake in a 350°F oven for 45 minutes - 1 hr.Inside it'll look just like a squash or a Halloween pumpkin does when you split it in half. If you're feeling particularly ambitious, save the pumpkin seeds for roasting.*If the wall of your pie pumpkin is thin you might need 2 of them. If it's thick it should be enough for a pie*The pumpkins are done when they're easily pierced with a fork.When they've cooled a bit, flip the pumpkins over and grab a spoon.&nbsp;Scrape the flesh out of the pumpkins and put it into a bowl.Puree your pumpkin either in a traditional blender or with a hand blender.Blend it until it has a very smooth consistency. Put the pumpkin puree into a swath of cheesecloth and let it drain for a couple of hours.I just discovered hemmed, washable, re-useable cheesecloth. Yet another revelation in my life.You have now made pumpkin puree.Now we can make pumpkin pie.Like I mentioned, there are literally pumpkins named pie pumpkins. So obviously those are good for making pumpkin pie. BUT they aren't the only ones that make a good pie.In general any pumpkin that's meant for eating can be made into pie. Some may be more dry and some more liquidey. Some may be sweeter than others.&nbsp; But once you drain the liquid from the cooked pumpkin and add the rest of the pie ingredients you shouldn't notice any big difference between a pie made with pie pumpkins or any other pumpkin.Also - YOU CAN USE SQUASH.A few years ago there was a worldwide Facebook-shared panic that somehow squash was making its way into canned pumpkin.&nbsp; People were completely out of their minds over the thought of this.Calm down. They're the same thing. And some squash are so sweet (Delicata for instance) that they make better tasting pumpkin pies anyway.So when pie pumpkins aren't in season and you hanker for pumpkin pie, just grab a squash for the job. Incidentally, if a can of pumpkin puree contains "squash" it'll say so.&nbsp; You shouldn't care if it does.This is the dough recipe I use. It will never fail you. It's the old fashioned, Tenderflake recipe famous in Canada.I'm using my biggest, deepest, Pyrex pie dish here but my favourite pie plates are dark, old aluminum ones. They get a superior crust.Top with Maple Syrup Whipped Cream and enjoy!from votesPrintPinRatePhoto Credit:AmazonThis is going to get you an evenly cooked and golden pie crust.&nbsp;I FOUGHT using a glass pie plate for years because I don't like how they look. I finally gave in and started using one and my pies changed completely.I have a Whip It Whipped Cream dispenser and it's always worked great for me but it doesn't get good reviews on Amazon. So I've chosen t his one for you based on its reviews and price. It whips ½ litre of heavy cream.I swear I can never find cheesecloth in the grocery store. It's like it's a game to see how well the store can hide it. (I also line my turkey with cheesecloth before stuffing it so you don't get guck on the stuffing. Plus to remove the stuffing you just pull out the bag of cheesecloth!)Photo Credit:amazonMy immersion blender is so old they don't sell it anymore but this one is as close to mine as I could find.→Follow me on Instagram where I often make a fool of myself←I usually just dump all my custard ingredients in the blender. Magic in an instant!Also, I’m super lazy so I usually make a graham cookie crust. Takes 2 min to make a pie that way 😂ReplyWhy do you blind bake the crust Karen? I never do this with a pie that is going to be baked. I am probably weird, but I like the kind of rubbery texture of the crust when baked from raw with the pie ingredients included, and I'm thinking blind baking may make for a more dry crust?ReplyNow you have me craving pumpkin pie lol.Have you ever used your puree for muffins or cookies? I ask do to fact i am only one in house that likes pumpkin 😳 as result i only get to eat it when i go someplace that has it.ReplyIf I may suggest another sweet, totally yum squash: Delicata is the best. somehow I got Sweet dumpling. then I did a taste test. Sweet Dumpling Squash won. Still love Delicata--- and really all other squashes----Just not quite as much! Hope you can still find Sweet Dumplings!thank you thank you for the delight of your blog series!!ReplyNow I want a pumpkin pie!! (ok, maybe in a day or 2 after we finish the chocolate cake my granddaughter and I made.)ReplyHiThree thoughts based on experience:1) try Red Kuri squash - it’s got an extra complex nutty flavor compared to pumpkins and butternut squash.2) blend the skin with the puree. It’s fantastic and adds extra flavor. Plus it’s healthier (skins often gave a lot of nutrients) if it’s a consideration for anyone.3) if anyone is trying to avoid sugar, use whole dates chopped and blended w/ the puree instead of sugar. Use 1 date per TBS sugar (16 per cup sugar), or more if you like things sweeter. Dates add a caramel flavor that is really lovely.ReplyHi,How many days in advance of my dinner can I make the filling and keep it in the refrigerator? It is less than a week so I'd like to avoid freezing it. Thanks!ReplyI grow Winter Luxury pie pumpkins which are allegedly the best for pies (I've found this to be true over other varieties I've grown). Pie pumpkins fit whole in an Instant Pot! I use the handled steam rack that came with mine. 1/2 cup water in the bottom, set the pumpkin on the rack, pressure cook for 15 minutes, use the handles to pull it out, let it cool until easy to handle, cut it in half, clean out the seeds, place the meat directly in the blender. Easy prep! Use this recipe only now....by far the best!ReplyI like to cook the purée for a few minutes to help evaporate the liquid and caramelize the sugars. (I think I got this idea from America’s test kitchen.) Will definitely be using your pie crust recipe!ReplyI always come back to this recipe! What a great way to use up the pumpkins the kids come home with from field trips to the pumpkin patch and they love helping with the process!ReplyI should just print this recipe and keep it in my cookbook but I just end up coming back here every year to make awesome pumpkin pie.REAL pumpkin pie! I’m never going back. Thanks, Karen.Reply10/10 it tastes amazing and is easy to follow.ReplyI made this pumpkin pie over the weekend for Thanksgiving and... hawt damn, the pie turned out amazing. Honestly, the smoothest consistency and grrreat flavour.This is now my go-to pumpkin pie recipe - for life.Thanks for sharing!P.S. I also used your pie crust recipe which turned out really nice. I think I'll need more dough per pie crust next time though!ReplyWhy preheat to 450 when you bake the crest first at 350. That's dumb. You're dumb.ReplyI have made these pies for the last 3 years. They are delicious. So bummed that I can not find pumpkins anywhere by me. Everyone has been out since the beginning of Nov. I am being told. Can I use canned pumpkin in your recipe?ReplyThank you! Real pumpkin pie has been in our family forever! We never use canned pumpkin bc it tastes very different from using a fresh pumpkin. I also wanted to add that our pie never looks orange like your pics. It comes out as a tan/brown so I'm not sure what makes pies look orange unless it is made with canned.ReplyI love your thorough and very clear explanations and illustrations. This sure makes me want to run out and see if I can still get a pie pumpkin.By the way, a book I have that happens to be on losing weight with a high protein high fat diet and has lots of recipes, expresses the same kind of astonishment about making whipped cream as you do about making pie with a real pumpkin. I quote: ´You won’t believe how simple and easy it is to make your own whipped cream.´ I had to stop, back up and read that again. I couldn’t believe people had to be told that!ReplyI used to make pumpkin puree in October and freeze it for Thanksgiving pies. I drained the liquid when it thawed. Before I knew about sweet pie pumpkins, I scraped out the insides of Halloween pumpkins before carving them to use for pies. There's so much sugar and spice in the pies you can't tell the difference. (That will probably get comments!) In a taste-off one Thanksgiving no one could tell the difference between fresh and canned so now I don't bother.ReplyCrust question! I have made pumpkin pie for 60 years. Always used the recipe on the bake of the Libby's Can of pumpkin. It does NOT call for the crust to be blind baked! I always wondered about that - how would the bottom crust get cooked. I don't blind bake for apple either but pumpkin is all liquid. So when do you blind bake????ReplyThis is the only domestic goddess thing I do - every Hallowe'en I make about 20 cups of real pumpkin puree, and freeze it in bags of 2 cups each, all ready for pie, or muffins. I've also used full-sized pumpkins.ReplyUse it 👆 to pay me without having to pay me! LEARN MORESession expiredPlease log in again.The login page will open in a new tab. After logging in you can close it and return to this page.&gt;

×Jump to Recipe - Print RecipeI don't know why pumpkin pie is relegated to only shine at Thanksgiving.&nbsp; I could eat it every day of the year.&nbsp; Especially when it's pumpkin pie from fresh pumpkin.&nbsp; This is a recipe that's *truly* made from scratch.I feel compelled to tell you I'm usually more hilarious than what follows. But pumpkin pie is serious business. I expect you understand.I bet you can cook pumpkin pie made with real pumpkin was a revelation I had about a decade ago. The realization knocked me on my ass.&nbsp;It just never occurred to me for some reason that you could...

How to Make a Pumpkin Pie from Scratch with a Real Pumpkin

No article scores yet.

CRITIC REVIEWS

PUBLIC REVIEWS