Pumpkin pie!!!

Dark-Half

Dark-Half

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Godly stuff. Anyone ever make it from scratch up? Speaking of which I'm craving some right now...
 
PLEASE MAKE SOME FOR ME AND SEND IT TO ME!!!!!!!!!!! I don't have a oven and never made it.
 
Oh yea, I love pumpkin pie! Yummy!! Cant wait till Thanksgiving day and gonna eat that one, ha...
 
Yeah, I love pumpkin pie with whipped cream over it. No, I don't know how to make it from scratch. Brewing a real pumpkin would be a real chore!
 
How to Make Pumpkin Puree
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Difficulty: Easy

Fresh pumpkin puree is always best to use as a base for pumpkin pie. This recipe is easier than most because you don't need to peel the pumpkin. A 4-lb. pumpkin will yield about 4 c. puree.

Things You'll Need
1 4-lb. pumpkin
1 c. water

Instructions
STEP 1: Preheat the oven to 350 degrees F. STEP 2: Split the pumpkin in half and seed it. STEP 3: Remove the stringy fibers by scraping the insides with a metal spoon. STEP 4: Place the two halves cut side down in a roasting pan along with 1 c. water. STEP 5: Bake the pumpkin until meltingly tender, about 90 minutes. STEP 6: Scoop the flesh out of each pumpkin half. STEP 7: Puree in a food processor fitted with a metal chopping blade. STEP 8: Use as needed.

Tips & Warnings
Use Sugar Pie or another kind of "pie pumpkin," not jack-o'-lantern pumpkins. (Jack-o'-lantern pumpkins are tough and stringy.) Ask your grocer if the pumpkin type isn't displayed
 
How to Make Pumpkin Pie
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Difficulty: Moderately Easy

Made from fresh or canned pumpkin, pumpkin pie is the quintessential autumn treat. For a firmer pie, use just two eggs. For a creamier custard, use three eggs. Serves about eight.

Things You'll Need
1/3 c. firmly packed brown sugar
1/2 c. sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. ground nutmeg
2 or 3 eggs
1 1/2 c. evaporated milk
2 c. pumpkin puree

Instructions
STEP 1: Put an oven rack in the center of the oven and preheat to 375 degrees F. STEP 2: Put eggs into a food processor or large mixing bowl and whisk well. STEP 3: Add pumpkin, evaporated milk, sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and salt, and mix. Set aside. STEP 4: Warm the pie crust in the oven until it is hot to the touch. STEP 5: Pour the pumpkin filling into the warmed pie crust and bake about 35 to 40 minutes, or until filling is set but still a bit quivery, like gelatin, when lightly nudged. STEP 6: Cool pie on a rack and refrigerate. Serve either cold, at room temperature or slightly warmed.

Tips & Warnings
If you're not afraid to make a pie crust, then by all means, substitute a homemade pie crust for the prepared one. See "How to Make Pie Crust Dough."
You can substitute fresh pumpkin puree for canned puree.
You can substitute 1 1/2 c. light cream, or a combination of 3/4 c. milk and 3/4 c. heavy cream, for the evaporated milk.
If the pie cooks too much, it may crack.
Pumpkin pies do not freeze well.
Pumpkin pie is best served within a day of baking, because the crust will begin to soften after baking.
 
No one answered my question!!!! I miss having home cooked pumkin pie and no one will share with me!!!!:tears:
 
armymech81 said:
PLEASE MAKE SOME FOR ME AND SEND IT TO ME!!!!!!!!!!! I don't have a oven and never made it.
Click to expand...

*groan* Wha... a pity for you.. Do you wanna me rub your back.. don't be dropping your tears out!

Here's nice pumpkin pie for you...

pumpkin_pie.jpg


wait min... I'm sorry, I've change my mind..
*clobbering pumpkin pie* Now it's mine... :giggle:
Sorry Armymech81, I'm very crazy craving pumpkin pie and cannot live without this... :ugh3: ~oppiSe!
 
GalaxyAngel said:
*groan* Wha... a pity for you.. Do you wanna me rub your back.. don't be dropping your tears out!

Here's nice pumpkin pie for you...

pumpkin_pie.jpg


wait min... I'm sorry, I've change my mind..
*clobbering pumpkin pie* Now it's mine... :giggle:
Sorry Armymech81, I'm very crazy craving pumpkin pie and cannot live without this... :ugh3: ~oppiSe!
Click to expand...


LOL!!:giggle:
 
Awww I am sorry. You live in Germany and that'll gonna cost too much on shipping...so hope one day you get a place that have an oven!

armymech81 said:
PLEASE MAKE SOME FOR ME AND SEND IT TO ME!!!!!!!!!!! I don't have a oven and never made it.
Click to expand...
 
Yes I do make a real puree every year. One year I didn't. But this year I will do 5 pumpkins. Mostly are small to medium pumpkins. Probably taste better than big one. I wouldn't eat the pie...but I don't mind eat pumpkin bread. MMMMMM! I am dying for some! :giggle:
sequoias said:
Yeah, I love pumpkin pie with whipped cream over it. No, I don't know how to make it from scratch. Brewing a real pumpkin would be a real chore!
Click to expand...
 
Here is EASY one. Everyone LOVED it. Our good friend asked me to make one. I'll have to charge him for me to make those! It's a lot of work and one item is a bit expensive.

Homemade Fresh Pumpkin Pie
(make 2 pies)

2 cups of Cooked blended fresh pumpkin
1 ½ cups of heavy whipping cream
1 cup of brown sugar
6 eggs
2 teaspoons of cinnamon
¼ teaspoons of cloves
¼ teaspoons of salt
1 tablespoon of vanilla

Combine in those things in the order that I typed them beat it until it is thoroughly blended, pour into unbaked pie crust. Heat oven to 450 Degrees, when oven is preheat and put pies in the oven for 10 minutes then reduced the heat to 325 degrees. And continue baking till the pies are firm in the middle. It should take about 40 minutes depending on the oven. So you have to watch the crust edges because they could burn if they start burn, cover the foil just the crust edge (not the whole pie).

Enjoy your fresh pumpkin pie afterward

Make a puree

Buy a fresh pumpkin, and clean out the seeds and strings. Cut the pumpkin into squares (leave the skins on). Boil the squares till soft (test with a fork). Let cool, then peel off the skin. Blend in food processor or Magic Bullet or blender till smooth. NO chucks. Now it is ready to use in your pie!

Freeze the puree, put 1 cup in zip lock and write it down on the date. And thaw in the fridge, and use it within few days.
 
LakeTahoe said:
Here is EASY one. Everyone LOVED it. Our good friend asked me to make one. I'll have to charge him for me to make those! It's a lot of work and one item is a bit expensive.

Homemade Fresh Pumpkin Pie
(make 2 pies)

2 cups of Cooked blended fresh pumpkin
1 ½ cups of heavy whipping cream
1 cup of brown sugar
6 eggs
2 teaspoons of cinnamon
¼ teaspoons of cloves
¼ teaspoons of salt
1 tablespoon of vanilla

Combine in those things in the order that I typed them beat it until it is thoroughly blended, pour into unbaked pie crust. Heat oven to 450 Degrees, when oven is preheat and put pies in the oven for 10 minutes then reduced the heat to 325 degrees. And continue baking till the pies are firm in the middle. It should take about 40 minutes depending on the oven. So you have to watch the crust edges because they could burn if they start burn, cover the foil just the crust edge (not the whole pie).

Enjoy your fresh pumpkin pie afterward

Make a puree

Buy a fresh pumpkin, and clean out the seeds and strings. Cut the pumpkin into squares (leave the skins on). Boil the squares till soft (test with a fork). Let cool, then peel off the skin. Blend in food processor or Magic Bullet or blender till smooth. NO chucks. Now it is ready to use in your pie!

Freeze the puree, put 1 cup in zip lock and write it down on the date. And thaw in the fridge, and use it within few days.
Click to expand...

why you use 6 eggs? too much 6 eggs? wow Thank you for share this recipe with us!
 
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