From Fresh Pumpkin to Puree to Pie

By Maudie30

This recipe uses fresh pumpkin puree, not from a can. I haven't used canned pumpkin in years!

It's a little bit of work, but the end result is well worth it.

Ingredients

• For the Puree:
• You will need one 4 to 5 pound pumpkin.
• This will make more than enough puree. (What you don't use freezes nicely.)
• For the Pie filling:
• 2 C pumpkin puree
• 2 eggs, lightly beaten
• 3/4 C sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1 can (12 1/2 oz) undiluted evaporated milk
• 1 9 inch unbaked pie crust

Details

Cooking time 90mins

Preparation

Step 1

Preheat oven to 400 degrees

Cut pumpkin in quarters, clean out the seeds and strings. Place skin side up in a roasting pan (uncovered) and bake for about 45 minutes to an hour.. depends on the size of your pumpkin. You can tell is it's done when when you stick a fork in it and it goes in and comes out easily. (The rind will darken in color).

When cool enough to handle, scrape out the pumpkin and place in a food processor and pulse until chunks are smooth and have a creamy texture. (you can also use a blender).

Place a colander in a bowl. Line the colander coffee filters then with cheesecloth over that, pour the puree in the colander, place another filter on top, fold over the cheese cloth and gently fold the cheese cloth over the top. Place a small plate on top with a large can of tomatoes. This pressure will help the water drain out of the pumpkin. I usually leave it sit over night.

After water has drained, you will have puree for your pies or whatever you use your pumpkin for.

To make the PIE filling:
Combine ingredients in the order given, pour into prepared pie shell. (this will be thin)
Bake 15 minutes at 425 degrees.
Reduce temperature to 350 degrees, bake 45 - 50 minutes or until a knife inserted in the middle comes out clean.