"This is my grandmothers pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so depending on the size of the pumpkin and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie." — UPATNINE
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fresh pumpkin, cooked and mashed
1 (14 ounce) can
sweetened condensed milk
1 (9 inch)
deep dish pie crust
This recipe is great EXCEPT for one huge mistake: The amount of pumpkin in the original recipe is TWICE what it should be. Other reviewers say to double the spices; the fact is, to make one pie, jut halve the amount of pumpkin and you'll be fine. Two cups of pumpkin works out to the contents of a single sugar pie pumpkin.
This recipe is OK, except that you need to double all the spices, except the salt. Plus, I don't know how deep the author's pie plate is, but I made two 9" deep dish pies from this recipe. If you include the time needed to bake the pumpkins, this is not quick or easy. However, getting the kids in on doing the mashing is fun. I like the texture of this filling a lot, it is firmer than most others, less custard-like. For that reason alone, it is worth taking the time to use fresh pumpkins and make this.
This recipe is fast and easy. I ended up using canned pumpkin for this one, and it turned out fine. Make sure you use a deep-dish pan, it makes a lot! Needless to say, I am a beginner at cooking, but this recipe still made a great pie.
If you want to use FRESH pumpkin instead of filling from a can, THIS RECIPE is the BEST!! We baked the pumpkin, scaped into a food processor, blended, then put in freezer ziplock. Once that is done, the recipe is a breeze. And OH SO DELICIOUS! My husband could've eaten the whole pie himself!
Thanks for sharing, Paula! What a wonderful taste this pie had. Nothing like the store-bought pumpkin. My grandmother made it the same way, but she separated the egg whites and folded them into the pumpkin after whipping them into a froth. She always got a very light texture. Guaranteed to be a hit during the holidays. We've already polished off two of them.
I'd never cooked with fresh pumpkin before, so I was very nervous about this recipe. I used a few shortcuts, including store-bought crusts (I used graham-cracker crust instead of regular pie crust). I used what I thought was a medium-sized pumpkin, but I ended up with WAY more pumpkin flesh than I needed. I also had more success processing the whole mixture in a blender than with a potato masher. Halfway through cooking, the cookie sheet holding my 2 pies slid off the shelf when I opened the oven. I scooped the pie filling back in (no way was I wasting it after all that effort), and continued baking. They were kind of ugly in the end, but they tasted heavenly. My husband (who didn't prep the pumpkin) has asked that I make it this way from now on, instead of using canned pumpkin!
I too doubled the spices (specially the cinammon) and also added vanilla paste (1/2 tsp) and an extra egg. The sweetend condensed milk comes in a smaller size in Canada (300ml) but that provided ample moisture and a great pie. I used my Braun hand electric chpper to puree and whip the filling which was a snap. Yummy. Was a great hit at our Cdn. Thanksgiving dinner.
Wonderfully creamy, a sweet taste of pumkin and spices. But I use a larger dish since mine is not deep (and cooking time is around 15 minutes longer).
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 118
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