Homemade Pumpkin Pie From Scratch
By [http://ezinearticles.com/?expert=Melinda_Stanfield]Melinda Stanfield
I have used my own cooked pumpkin puree in pumpkin recipes for years and it gives it a wonderful fresh taste that is totally different than a pie made with canned pumpkin puree. Pumpkins come in all sorts of sizes and shapes as well as varieties. You can use pumpkins grown for carving for your pumpkin pie, but it is better to use a pumpkin that is grown for eating. Pie pumpkins are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types.
Pie pumpkins are small, usually only 6 inches in diameter. You can usually obtain about 2 or 3 cups or puree per pumpkin. The puree can be frozen so that you can use it later in the season.
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. Scrape the insides with a heavy ice cream scoop or large spoon.
Steam the pumpkin in a large pan with a steamer basket on the bottom.Cook until the pumpkin is soft. Let cool a bit so you don’t get burned. Use a large broad spoon to 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.
Some pumpkins are more watery than others. If your pumpkin is watery, strain pureed pumpkin through a cloth for a few hours. If I use frozen pumpkin I do the same again as it thaws out.
Blend the cooked pumpkin in a blender to get a smooth puree. It is now ready to use in any recipe calling for pureed pumpkin.
Pumpkin Pie from Homemade Pumpkin Puree
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
Preheat oven to 425 F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
I have loved to cook all of my life and collected many recipes from all over the world as well as good old fashioned American recipes from my mother, aunts, cousins and other friends and relatives. I hope you enjoy them as much as I have.
To see more of my recipes please visit The Great Recipe Site at http://www.greatrecipesite.com
I also have a blog with apple recipes at http://apple-recipes.net
Article Source: [http://EzineArticles.com/?Homemade-Pumpkin-Pie-From-Scratch&id=3051534] Homemade Pumpkin Pie From Scratch