Pumpkin Pie Recipe From Scratch With Fresh Pumpkin

In a large bowl beat pumpkin with evaporated milk eggs brown sugar cinnamon ginger nutmeg and salt with an electric mixer or immersion blender.

Pumpkin pie recipe from scratch with fresh pumpkin. Pour into a prepared crust. Cover it with foil and bake it at 350 for an hour and a half. Measure out 2 cups pumpkin for pie put into bowl.

Place cut side down in a microwave safe dish. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin. Cut pumpkin in half lengthwise.

Pumpkin pie using fresh garden pumpkins. Remove the stem from the pumpkin and scrape out the insides discarding the seeds. For a more intense spice flavor bump up the amount of spices in the filling.

For a mild pie use the minimum amount of spices. Let them cool slightly then scrap all the pumpkin out of the skin. Stir in the milk just until combined and pour the filling into the unbaked piecrust.

Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean. Cut the pumpkin in half and lay the pieces cut side down on a. Cover and microwave on high for 15 18 minutes or until very tender.

Place the pumpkin cut side down and pierce the back with a fork. Meanwhile roll out pastry to fit a 9 in. Add in bowl sugar salt spices eggs.