Yield: It really depends on the size of the pumpkin and the size of your pie plate. If you use a 6" pie pumpkin and a full deep dish 9" pie plate, then it should fill that pie to the brim and maybe have enough extra for either a small (4 inch) shallow pie (or a crustless pie - see step 11).
Some people manage to make 2 full pies, especially if they use shallow pie plates and/or 8 inch pie plates.
Ingredients and Equipment
Equipment
A sharp, large serrated knife
an ice cream scoop
a large microwaveable bowl or large pot
1 large (10 inch) deep-dish pie plate and pie crust (Click here for illustrated pie crust instructions! they will open in a new window) - or two small pie plates (9 inch) and crusts
Ingredients
a pie pumpkin (see step 1)
1 cup sugar (see step 10 for alternatives)
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
1/2 teaspoon of vanilla extract (optional)
one half teaspoon salt (optional, I don't use any)
4 large eggs
3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
1.5 cans (12oz each) of evaporated milk (I use the nonfat version)
Note: if you do not have cinnamon, cloves, allspice and ginger, you can substitute 3 teaspoons of "pumpkin pie spice". It's not exactly the same, but it will do.
Note: If you can't get evaporated milk, you can substitute nonfat dried milk - make it twice as concentrated as the directions on the box say to reconstitute it. It won't be the same as evaporated milk, but it ought to come close.
Recipe and DirectionsYield: One 9-inch deep dish pie or two 8-inch shallow pies
Step 1 - Get your pie pumpkin:
"Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. In some parts of the country, they are also called sugar pumpkins or even "cheese pumpkins". Go figure that one. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin. They're only about 6 to 8 inches in diameter (about 20 to 24 inches in circumference). TIP: If you're in a pinch and can't find a pie pumpkin, here's a tip: butternut squash taste almost the same! Commercial canned pumpkin is from a variety of butternut, not true pumpkins! If you insist on using a regular Jack O' Lantern type pumpkin, you may need to add about 25% more sugar and run the cooked pumpkin through a blender or food processor to help smooth it out.
Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color. One 6" pie pumpkin usually makes one 10 inch deep dish pie and a bit extra; or 2 9 inch shallow pies!
If you live in the Far East (Thailand, Japan, Korea, Hong Kong, etc.) and cannot get a pumpkin or a butternut squash, I'm told that Japanese pumpkins make a great substitute. Just cube the meat into small cubes and steam them for 35 minutes. The rest of the preparation is the same and I'm told the taste is great.
Step 2 - Prepare the pumpkin for cooking:
Wash the exterior of the pumpkin in cool or warm water, no soap.
Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you! A visitor suggests using a hand saw.
Step 3 - Scoop out the seeds:
And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
Note: SAVE THE SEEDS:
The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast. Click here for roasting instructions! (opens in a new window)
Step 4 - Cooking the pumpkin
There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves and a stove, so I'll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven. At the end of this document, I’ve included alternative instructions to replace step 4, if you’d rather use a different method.
Method 1 - Put it in a microwaveable bowl
Remove the stem, and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards.
Put a couple of inches of water in the bowl, cover it, and put in the microwave.
Method 2 - Steam on the stovetop
You can also cook it on the stovetop; it takes about the same length of time in a steamer (20 to 30 minutes). I use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside it!:
Step 5 - Cook the pumpkin until soft:
Either way, cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out. Normally it takes 20 or 30 minutes in total.
Step 6 - Scoop out the cooked pumpkin
Whether you cook the pumpkin on the stove, microwave, or even the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.
Many times the skin or rind will simply lift off with your fingers (see the photo at left) . I'll bet you didn't realize making your own pumpkin glop... err, "puree" was this easy!
Note: there are many varieties of pumpkin and some make better pies that other (due to sugar content, flavor, texture and water content. Drier, sweeter, fine-grained pies; the small (8" across) ones called "pie pumpkins" are best.
Watery pumpkin?
If your pumpkin puree has standing, free water, you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent you pie from being too watery! Beyond, that, I have not found that the water makes a difference - I wouldn't be TOO concerned about it!
Tip from a visitor: "I make my own pumkin pies from scratch all the time. To eliminate watery pumpkin I strain my pureed pumpkin through a cloth overnight. If I use frozen pumpkin I do the same again as it thaws out. It works great and my pies cook beautifully."
Another visitor reported success using coffee filters in a sieve to drain out excess water.
Again, don't go to great lengths to remove water; the recipe accounts for the fact that fresh pumpkin is more watery than canned!
Step 7 - Puree the pumpkin
To get a nice, smooth consistency, I use a Pillsbury hand blender. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes.
A regular blender works, too (unless you made a few frozen daiquiris and drank them first..). Or a food processor or even just a hand mixer with time and patience.
With the hand blender, it just takes 2 or 3 minutes!
Another visitor says using a food mill, like a Foley Food Mill, with a fine screen, accomplishes the blending/pureeing very well, too!
Step 8 - Done with the pumpkin!
The pumpkin is now cooked and ready for the pie recipe. Get the frozen daiquiris out from step 7 and take a break! :)
Note: You may freeze the puree or pie filling to use it later! Just use a freezer bag or other container to exclude as much air as possible. It should last a year or more in a deep freezer On the other hand, you may NOT "can" it: See this page for the safety reasons why you shouldn't can it.)
Step 9 - Make the pie crust
Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy. A flaky crust is easy to make! Again, note
that unless you use large, deep dish pie plates, you may have enough for 2 pies.
It is also time to start preheating the oven. Turn it on and set it to 425 F (210 C, for those in Europe)
Click here for illustrated pie crust instructions!
(it will open in a new window)
Step 10 - Mix the pie contents
All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. The right amount of ingredients for this is as follows:
1 cup sugar - or 1 cup Splenda, or 3/4 cup honey (honey may make a heavier pie, though)
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
one half teaspoon salt (optional, I don't use any)
4 large eggs
3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
1.5 cans (12oz each) of evaporated milk (I use the nonfat version)
Mix well using a hand blender or mixer.
Note: You may substitute 2 tablespoons of "pumpkin pie spice" instead of the cinnamon, cloves, allspice and ginger. But I think you get better results with the separate spices.
Note: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however... if you want a heavy, more dense pie, use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1.5)
Step 11 - Pour into the pie crust
I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.
Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used whole wheat flour! Tastes the same, but is healthier.
TIP: What do you do if you end up with more filling than will fit in your pie crust(s)? Easy! Of course, you can make another, smaller pie crust and fill a small pie pan... or just grease any baking dish, of a size that the extra filling will fill to a depth of about 2 inches (see the photo at right), and pour the extra filling in.. then bake it. It will be a crustless pumpkin pie that kids especially love!
TIP: You may want to cover the exposed edges of the crust with strips of aluminum foil to prevent them from burning!
Step 12 - Bake the pie
Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
Here is the finished pie, right out of the oven:
I use a blunt table knife to test the pie. The one at left has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done.
Step 13 - Cool the pie
And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!
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Topic: Directions for Making Pumpkin Pie from Scratch (Read 772 times)