Fresh Pumpkin Pie from scratch

4th Oct 2014

pumpkin pie pic

People are always asking “how do I make pumpkin pie from scratch?”  Well, it’s high time that I posted the instructions on this blog!  First, you will need the remove the pumpkin pulp from the pumpkin. Follow these instructions from Janet Cassidy in Our Ohio magazine.

Pumpkin Puree Sugar pumpkins are plentiful right now. Buy a few to make a pie now and freeze pumpkin puree for use throughout the holidays. 1) Select pumpkins that are small and firm and labeled as “sugar,” “sweet” or “pie” pumpkins. 2) Preheat the oven to 350 degrees. Remove the stem end and scrape out seeds and strings. 3) Place whole pumpkins upside down on a rimmed baking sheet. 4) Bake uncovered for one hour. Carefully remove from oven (pumpkins will rend water). When cool enough to handle, scrape the flesh from the rind, place in a bowl and mash with a potato masher. Place puree into a strainer lined with cheesecloth to drain for one hour. 5) Use in place of canned pumpkin or place into freezer containers and freeze for up to six months. A nine-inch pie recipe requires about two cups of puree.

Recipe for Fresh Pumpkin Pie: 1 cup of fresh pumpkin.  Mix together:  ½ teaspoon salt; ¼ teaspoon ginger, cloves, mace, ½ teaspoon cinnamon & 2/3 cup sugar. Add spices to pumpkin pulp. Beat 3 eggs or egg beaters & add to ingredients.  Add 1 cup of evaporated milk. Bake 10 minutes at 425 – then 350 for 40 minutes or until done. This is Shirley Cotton’s recipe from a 1903 cookbook. Shirley & Lee Cotton are good friends. They volunteer at the farm during our fall season.

Rule of thumb on fresh pumpkin: A one pound pumpkin makes one cup of mashed, drained pumpkin. Pie pumpkins are the best pumpkins to use when making pumpkin pulp. Until next time……..Charla Devine