Homemade Fresh Pumpkin Pie Delight
Experience the warmth and nostalgia of fall with this delightful homemade pumpkin pie, crafted from a freshly harvested pumpkin instead of canned puree. This recipe channels the comforting aroma of autumn and the memories of childhood jack-o-lanterns. By using a fresh pumpkin, you'll enjoy a pie that not only tastes superior but also has a rustic, old-fashioned appeal. This labor of love is perfect for those who enjoy spending time in the kitchen, offering both a traditional pumpkin pie and a delicious custard made from the leftover mixture. Perfect for family gatherings or holiday celebrations, your loved ones will savor each bite of this seasonal treat.
8
Servings
N/A
Calories
10
Ingredients
Ingredients
fresh pumpkin
1 small (8-12 inches tall) (washed, seeds removed, cut into pieces)
evaporated milk
1 (12 ounce) can (none)
eggs
3 (beaten)
sugar
3/4 cup (none)
salt
1/2 teaspoon (none)
ground cinnamon
1 1/2 teaspoons (none)
ground ginger
1 teaspoon (none)
nutmeg
1/2 teaspoon (optional) (none)
ground cloves
1/2 teaspoon (optional) (none)
deep dish pie shell
1 (9 inch) (unbaked)
Instructions
1
Start by thoroughly washing your small fresh pumpkin (approximately 8-12 inches tall). Cut it open, scoop out the seeds, and set them aside in a bowl. (More on the seeds later.)
2
Cut the pumpkin into manageable chunks that will fit into a metal colander or vegetable steamer. Fill a large pot with enough water to reach your second knuckle, and place the colander into the pot. Cover tightly with a lid and bring the water to a boil.
3
Once boiling, reduce the heat to maintain a hard simmer. After approximately 30 minutes, test the pumpkin with a fork for doneness. Check the water level frequently, adding more if necessary, and continue to cook for an additional 15-20 minutes until the pumpkin is soft and fully cooked.
4
Carefully drain the water while holding the lid in place with potholders. Allow the pumpkin to cool until it's safe to handle.
5
When cool, flip the pumpkin skin side up in your palm and scoop the tender pulp into a bowl using a spoon. For a smoother puree, you can pass the pulp through a sieve, food mill, or use a blender or food processor. I prefer mashing mine well with a hand potato masher for a rustic texture.
6
Measure out 2 cups of this beautifully fresh pumpkin puree and transfer it to a mixing bowl. Reserve any extra pumpkin for future pies, breads, or as a side veggie by freezing it in containers.
7
Into the bowl with the pumpkin, add the sugar, salt, spices, and the eggs. Mix thoroughly until well combined, then carefully incorporate the evaporated milk, stirring gently.
8
Pour the pumpkin mixture into the prepared 9-inch deep dish pie shell. To prevent the edges from burning, cover them with foil. Place the pie shell on a foil-lined cookie sheet and bake in the preheated oven at 350°F (175°C) for 50-60 minutes. Test for doneness with a knife; it should come out clean. If it’s not clean, continue baking.
9
For the leftover pumpkin pie mixture, pour it into a greased 1-quart ovenproof dish and bake it in a water bath to create a delicious custard.
10
For the pumpkin seeds, invite the kids to help clean them, mixing it in with their fun! Soak the cleaned seeds overnight in salted water. Preheat the oven to 300°F (150°C) and melt 2-3 teaspoons of butter on a cookie sheet. Drain the seeds, then spread them on the sheet and season with pumpkin pie spices and sugar or cinnamon as desired. Stir every 15-20 minutes for about 30-45 minutes until they are crispy. Make sure to administer the 'crispy' test, but caution! The hot sugar can burn your fingers!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes Homemade Fresh Pumpkin Pie Delight different from standard pumpkin pie?
This recipe uses a freshly harvested pumpkin instead of canned puree, providing a superior taste and a rustic, old-fashioned appeal.
What size pumpkin is needed for this recipe?
You should use one small fresh pumpkin, approximately 8 to 12 inches tall.
How do I prepare the fresh pumpkin for cooking?
Thoroughly wash the pumpkin, cut it open, and scoop out the seeds, setting them aside for roasting later.
What is the best way to cook the fresh pumpkin?
Cut the pumpkin into chunks and steam them in a colander over boiling water for about 45-50 minutes until soft.
How do I know when the steamed pumpkin is done?
The pumpkin is ready when it can be easily pierced with a fork.
How do I extract the pumpkin pulp from the skin?
Once the pumpkin has cooled, flip it skin side up in your palm and scoop the tender pulp out with a spoon.
Can I make the pumpkin puree smooth instead of rustic?
Yes, for a smoother puree, pass the pulp through a sieve or food mill, or use a blender or food processor.
How much pumpkin puree is required for one pie?
You will need exactly 2 cups of fresh pumpkin puree for this recipe.
What can I do with extra pumpkin puree?
Extra puree can be frozen in containers for future use in pies, breads, or served as a side vegetable.
What type of milk is used in this pumpkin pie?
The recipe calls for one 12-ounce can of evaporated milk.
How many eggs are needed for the filling?
You will need 3 beaten eggs for the pie mixture.
What spices are included in the recipe?
The recipe uses ground cinnamon, ground ginger, and optional nutmeg and ground cloves.
What size pie shell should I use?
A 9-inch deep dish unbaked pie shell is required.
How do I prevent the pie crust edges from burning?
Cover the edges of the pie shell with foil before placing it in the oven.
At what temperature should I bake the pumpkin pie?
Preheat and bake the pie at 350°F (175°C).
How long does the pie need to bake?
The pie should bake for 50 to 60 minutes.
How can I tell if the pumpkin pie is fully cooked?
Insert a knife into the center; if it comes out clean, the pie is finished baking.
What can I do with the leftover pumpkin pie mixture?
Pour it into a greased 1-quart ovenproof dish and bake it in a water bath to create a custard.
How do I prepare the pumpkin seeds for roasting?
Clean the seeds and soak them overnight in salted water before roasting.
What is the oven temperature for roasting pumpkin seeds?
Roast the seeds at a lower temperature of 300°F (150°C).
What seasonings go on the roasted pumpkin seeds?
The seeds are seasoned with melted butter, pumpkin pie spices, and either sugar or cinnamon.
How long do the pumpkin seeds take to roast?
The seeds usually take about 30 to 45 minutes to become crispy.
How often should I stir the pumpkin seeds while they roast?
Stir the seeds every 15 to 20 minutes to ensure even roasting and crispiness.
How many servings does this recipe yield?
One 9-inch deep dish pie provides approximately 8 servings.
Is a food processor necessary for this recipe?
No, you can use a hand potato masher if you prefer a more rustic texture.
Should the pie shell be pre-baked?
No, the recipe specifies using an unbaked 9-inch deep dish pie shell.
What is the recommended way to cool the pumpkin after steaming?
Drain the hot water carefully and allow the pumpkin to sit until it is safe to handle with your hands.
Can kids help with this recipe?
Yes, the recipe suggests involving children in cleaning and preparing the pumpkin seeds.
What is the best way to bake the pie to avoid messes?
Place the pie shell on a foil-lined cookie sheet before putting it in the oven.
What safety caution is mentioned for the pumpkin seeds?
Be careful when testing seeds for crispiness as the hot sugar can burn your fingers.