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Real Pumpkin Pie
Real Pumpkin Pie
2 1/2 cup cooked, for real pumpkin mash (right from the pumpkin)
3/4 cup sugar
3/4 cup sweetened, condensed milk
1 Tbsp flour (heaping)
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. ground cloves
1 9" unbaked pie shell
Whipped topping or ice cream (optional)
Preheat oven to 400 F. Combine all ingredients in a large bowl and
blend well. Mixture will be thinner than you're probably used to,
but this is normal. Pour into pie shell and bake for 1 hr and 5
minutes. Pie is done when center jiggles almost none when gently
shaken. Remove from oven, let cool. Pie can now be eaten, but
consider refrigerating it first. Some people like it better that
way and it makes the pie firmer. It's your preference. Top with
whipped cream or eat with ice cream, if desired.
For Real Pumpkin Mash
Cut the stem out of a medium pumpkin (not large, unless you have
a large oven). Cut the pumpkin in half and remove seeds and all
that stringy stuff. Place both halves hollow side down onto a baking
sheet and bake in oven at 325 F for 3 hours. Remove from oven and
test pulp. Turn halves over and see that pulp has darkened slightly
and then poke with a fork in various places to see that it is mostly
tender. It does not have to be thoroughly tenderized. If necessary,
return to oven for more cooking. Try 30 minute increments. Note:
While cooking the pumpkin halves will flatten and darken. This is
normal. Also, the cooking time is not precise or critical because
pumpkin is very full of water and you will not burn it unless you
greatly exceed the 3 hours. Some places around the edges of the
halves may become dry, but this is normal. When halves are cool
enough to handle, slice them into lengthwise pieces with the widest
part not more than about 3 inches. You can vary that as you want.
Take a very sharp knife and fillet the pulp off the skin just as
you would fillet a fish. Cut the resulting large pieces into cubes
about 2 inches square. They don't have to be precise. Fill a blender
container about half full with the cubes and turn the blender on
to about medium speed. Most likely you will have to push the cubes
into the blades with a spoon, spatula, or whatever. Don't get too
close to the blades! At first you may have to help stir the mash
in the blender container with a spoon. Now you're almost done. You
will see the cubes amazingly turn into a very fine FOR REAL mash.
As those cubes "mashify," feed more cubes into the blender until
the container is nearly full. Pour it into a large bowl and continue.
When done, measure 2 1/2 cup of mash into small freezer bags and
freeze for future use. One medium pumpkin will make enough mash
for 2-4 pies depending on how "meaty" the pumpkin pulp was.
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26 of 34 people found the following review helpful:
They devoured it, October 26, 2005 - 12:18 PM
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Reviewer: Anonymous from Boston, MA
I don't like pumpkin pie, or pie in general, but I love to make things the hard way. This wasn't hard at all. I decided to make a pumpkin pie out of real pumpkin and this recipe produced a gorgeous pie that my friends devoured and adored.
The ingredients were simple and easy to find. I used a store-bought, store-brand, graham cracker crust. It was pretty thin, but perfect for the pie. It was pretty obvious that overcooking the pumpkin was going to be hard -- I just put it in the over and watched a few hours of TV while doing other things. The rest was too easy for me to have never done it before. Blend the pumpkin, mix the ingredients and pour in the shell! I filled it up until it was about to pour over the sides and I'm glad I did. The pie fell a little bit during cooking so the final result was just right.
It was also really cheap, with the exception of ground cloves. But that investment will be worth it when I make more pies as holiday gifts!
Also considering making these in cupcake tins....
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