How to Make Pumpkin Pie with Real Pumpkin

Pumpkin pie is an essential element of any autumn feast, and there’s nothing quite like the satisfaction of baking a pie completely from scratch. While canned pumpkin puree has made its way into many recipes, there’s something extra special about using real pumpkin for your pie filling. Don’t be intimidated by the thought of working with an actual pumpkin- with a little bit of patience and guidance, it’s easy to transform that gourd into a delicious and spiced pie.

Before you get started, it’s important to choose the right variety of pumpkin. Look for small, sweet pumpkins known as “sugar pumpkins” or “pie pumpkins”. These pumpkins have denser flesh and less water content which results in a better-tasting pie. After selecting your pumpkin, follow these steps to make an unforgettable pumpkin pie that’ll be the star of any holiday meal.

Gather Your Ingredients

Before diving into the pumpkin pie recipe, you need to make sure you have all the necessary ingredients. Here is a list of the things you will need:

1. Real Pumpkin

It might seem obvious, but you cannot make pumpkin pie with canned pumpkin. Instead, you need to get your hands on a real pumpkin. Choose a small to medium-sized pumpkin that is designated for baking, as these specific pumpkins are sweeter and have fewer strings.

2. Pie Crust

You can either make your own pie crust from scratch (we recommend that you try it out!) or you can use a pre-made crust from the store.

3. Sweetened Condensed Milk

Sweetened condensed milk is the secret ingredient that gives the pumpkin filling its signature creamy texture. You can easily find it in the baking section of your local grocery store.

4. Eggs

You will need two large eggs to help bind the pumpkin filling together and give it structure.

5. Granulated Sugar

To sweeten the pie filling, you will need granulated sugar. You can experiment with different amounts to get the sweetness level just right.

6. Cinnamon

Cinnamon is an essential spice when it comes to pumpkin pie. It adds warmth and depth to the filling.

7. Nutmeg

Nutmeg is another spice that pairs perfectly with pumpkin. It adds a subtle, earthy flavor to the filling.

8. Ginger

Ginger gives the filling a spicy kick and works well with the other spices.

9. Salt

Finally, you will need salt to balance out the sweetness and enhance all the other flavors.

10. Whipped Cream (Optional)

If you want to take your pumpkin pie to the next level, you can top it off with a dollop of whipped cream. This step is totally optional, but we highly recommend it!

Now that you have all the ingredients, it’s time to start baking! In the next section, we will walk you through the steps to make your own pumpkin puree.

Preparing the Real Pumpkin

Pumpkins are a type of winter squash that are perfect for making pies, but before you start baking, you’ll need to prepare your pumpkin. Here’s how to do it:

1. Choose the Right Pumpkin: You’ll need a small-to-medium-sized pumpkin with a bright orange color and a firm texture. Avoid pumpkins that are too big or have soft spots.

2. Cut and Clean the Pumpkin: Cut off the stem and use a sharp serrated knife to cut the pumpkin in half. Use a spoon to scoop out the seeds and stringy pulp from the center. You can save the seeds for roasting later.

3. Bake or Boil the Pumpkin: There are two ways to prepare the pumpkin flesh for the pie:

– Baking: Preheat your oven to 375°F. Place the pumpkin halves cut-side down on a baking sheet and bake for about 45 minutes, or until the flesh is tender. Let the pumpkin cool, then scoop out the flesh with a spoon.
– Boiling: Place the pumpkin halves in a large pot of boiling water and let them cook for about 20-30 minutes, or until the flesh is tender. Drain the water and let the pumpkin cool, then scoop out the flesh with a spoon.

4. Puree the Pumpkin: Place the pumpkin flesh in a food processor or blender and puree until smooth. If the puree is too watery, you can strain it through a fine-mesh sieve.

5. Use the Pumpkin Puree: You now have fresh pumpkin puree that you can use to make pumpkin pie or other pumpkin recipes. The puree can be stored in an airtight container in the refrigerator for up to a week or frozen for up to 3 months.

Choosing the Right Pumpkin

Making pumpkin pie with real pumpkin starts with choosing the right type of pumpkin. Unlike the oversized pumpkins used for carving, the ideal pumpkin for baking is a smaller, sweeter variety known as a sugar pumpkin or pie pumpkin.

When selecting your pumpkin, choose one that is firm to the touch and has a dull, matte finish with no soft spots or bruises. The stem should also be firmly attached.

Once you have your pumpkin, cut it in half and remove the stem and seeds. You can roast the pumpkin halves in the oven at 350°F until tender, around 45 to 60 minutes. Alternatively, you can steam or boil the pumpkin until it is soft enough to puree.

Preparing the Pumpkin Puree

Once the pumpkin is cooked and cooled, remove the flesh from the skin and place it in a blender or food processor. Puree the pumpkin until it is smooth and creamy, adding a small amount of water if necessary to achieve the desired consistency.

Making the Pumpkin Pie Filling

To make the pumpkin pie filling, you will need the following ingredients:

• 2 cups homemade pumpkin puree
• 1 can (14 oz) sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, spices, and salt until well blended. Pour the mixture into a prepared pie crust and bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F and bake for an additional 45 minutes, or until the pie is set and the crust is golden brown.

Making the Homemade Pie Crust

To make a homemade pie crust, you will need the following ingredients:

• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 3 to 4 tablespoons ice water

In a large bowl, mix together the flour, salt, and sugar. Add the chilled butter and use a pastry cutter or your fingers to blend it into the flour mixture until it resembles coarse crumbs. Add the ice water, one tablespoon at a time, until the dough comes together and forms a ball.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. When you’re ready to use it, roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Trim the edges and crimp them as desired.

Baking Tips and Tricks

Here are some tips and tricks for making the perfect pumpkin pie:

• Don’t overmix the pie filling, as this can cause it to crack and separate during baking.
• If the crust edges start to brown too quickly, cover them with foil to prevent burning.
• To check if the pie is done, insert a knife into the center. If it comes out clean, it’s done!
• Let the pie cool completely to room temperature before slicing and serving.

By following these simple steps and tips, you can make a delicious pumpkin pie from scratch using real pumpkin. Enjoy!

Enjoy your Homemade Pumpkin Pie

Now that you have learned how to make pumpkin pie with real pumpkin, it’s time to put your knowledge into practice. Remember that this recipe takes patience and dedication, but the end result is worth it. Your fresh, homemade pumpkin pie will be the star of your next Halloween or Thanksgiving party. Thank you for reading and don’t forget to come back for more delicious recipes and cooking tips. Happy baking!