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.
Equipment needed:
* 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
* 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 needed:
* a pie pumpkin or 2 (see step 1) (at the grocery store they actually say "pie pumpkins")
* 1 cup sugar (see step 10 for alternatives)
* 1 and 1/2 tsp ground cinnamon
* 1 tsp ground cloves
* 1 tsp ground allspice
* 1/2 teaspoon ground ginger
* 1/2 tsp vanilla extract (optional)
* 1/2 tsp 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)
* 1 cup sugar (see step 10 for alternatives)
* 1 and 1/2 tsp ground cinnamon
* 1 tsp ground cloves
* 1 tsp ground allspice
* 1/2 teaspoon ground ginger
* 1/2 tsp vanilla extract (optional)
* 1/2 tsp 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.
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.
Step 1 - Get your pie pumpkin
This is what they look like, the can is there for size reference.
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. Should look like this:
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. Should look like this:
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)
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 3 - 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.
Remove the stem, cut it up as much as needed, and put it in a microwaveable bowl like this:
KEEP IN MIND The fewer the number of pieces, the easier it will be to scoop out the cooked pumpkin afterwards.
Put a couple of inches of water in the bowl, cover it, and put in the microwave for about 15 minuets. Check, then put it in for smaller amounts 0f time until it is real soft and easy to scoop.
Put a couple of inches of water in the bowl, cover it, and put in the microwave for about 15 minuets. Check, then put it in for smaller amounts 0f time until it is real soft and easy to scoop.
OR YOU CAN
Steam your pumpkin on the stovetop like this:
Whatever method you use...
Normally it takes 20 or 30 minutes in total.
Step 4: Scoop the guts out of your pumpkin. This should be really easy if you cooked it long enough.
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!
Dump the guts into a blender or whatever you wanna do to puree them real good.
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 5:
Its time to preheat the oven. Turn it on and set it to 425 F
Step 6:
Make your preferred pie crust.
* 2 cups refregerated all purpose flour
* 2 sticks frozen or chilled butter cut into small cubes real fast then rechilled
* 1 tsp salt of your choosing
* about 1/2 cup or so of ice water
Dump all this into a chopper/blender doohicky and mix it up real fast. After the initial 1/2 cup, add 1 tbsp ice water at a time until you reach the right consistancy. Should clean the sides of the mixer/chopper dealie, but not goo up your hands when you touch it. Do your mixing fast else your dough will get all warm and messed up. Put it in the fridge if your not ready to roll it out yet. In fact, put any bit of dough you're not useing yet in the fridge. It is truly key that the dough stays very very cold.
Step 7:
Mix pie guts with spices and sugar and stuff. Here is that list of "stuff" again, just in case:
* 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)
* 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)
And here is a picture of all that stuff together
Step 8: Now you can pour this stuff into the pie crust, unless you haven't rolled it out and put it on the pie plate yet. Do that first, then dump the stuff in.
The mix is going to be super runny, don't worry about it. It will thicken up after cooling.
Step 9:
Bake at 425 F for the first 15 minutes, then turn the temperature down to 350 F and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
Let cool.
