This recipe is unique in that it uses fresh, rather than canned pumpkin, and calls for a standard, round orange pumpkin, not a small “pie” pumpkin as many recipes do. One pumpkin is enough to make 4-5 pies.
The pie filling freezes very nicely for about a year and makes a special treat when pumpkins are out of season. We look forward to my mother-in-law making this pumpkin pie every Thanksgiving and to receiving our frozen pie filling portion to make later.
Ingredients:
- 2 heavy cups of cooked round pumpkin (standard, orange, round pumpkin, not a tall "cow" pumpkin)
- 2 eggs, slightly beaten
- 3/4 cup sugar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 2/3 cup evaporated milk
- .
- For the Crust:
- 1 cup all purpose flour
- 1/2 tsp. salt
- 1/4 vegetable shortening (Crisco)
- 3 Tbsp. margarine
- 2-3 Tbsp. cold milk
- .
- Whipped cream
Preparation:
Cooking the pumpkin:Wash the exterior of the pumpkin with warm water and cut in half. Remove the seeds that coat the inside surface with a large spoon. You can save the seeds for roasting. Slice the pumpkin into several small sections. Cut the exterior peeling off. Add 1/2” water to a large pot (dutch oven pot) so that the pumpkin doesn't burn. Cook 1/2 to 1 hour over medium heat atop the stove, stirring often. Cut into cube size chunks. Process in a blender with water as needed until the pumpkin is the consistency of mush. Sit aside for 1 hour or refrigerate overnight. Remove extra water from the top.
Mixing the Ingredients:
Preheat oven to 425 degrees. Mix ingredients in order given. Pour into prepared pie crust. (See recipe below or use your favorite crust recipe or store bought version.) Bake the Pumpkin Pie at 425 degrees for 15 minutes, then reduce heat to 350 degrees. Continue baking 1 hour. Test by inserting butter knife. Serve with whipped cream (optional).
Making the Crust:
Sift together the flour and salt. Cut in shortening and margarine until particles are size of small peas. Spoon milk into mixture, stirring lightly with a fork until the dough is moist enough to work together. Roll out dough onto floured board to 12-inch round. Transfer to 9-inch glass pie dish. Fold crust edge under, crimp edge decoratively.
