Recipe Pumpkin Pie Fresh Pumpkin

Line a deep dish glass pie plate with the pie pastry round fluting the edges decoratively as desired.

Recipe pumpkin pie fresh pumpkin. To use frozen homemade fresh pumpkin puree in this recipe. To make a fresh pumpkin pie filling please follow these tips. Pour into a prepared crust.

Thaw it at room temperature in a big bowl and pour out any extra fluid. Scrape the pumpkin flesh from the peel. When the pie crust has cooked for 12 minutes remove it from the oven.

Meanwhile roll out pastry to fit a 9 in. Pour into the tart shell and cook for 10 mins then reduce the temperature to 180c 160c fan gas 4. Preheat oven to 400 f and have ready a pie shield and a large rimmed cookie sheet.

Cut pumpkin in half and remove seeds. Bake at 325 degrees f 165 degrees c until the flesh is tender when poked with a fork. In a large bowl stir together eggs pumpkin and half and half.

Divide dough in half and press into a round flat disk wrap tightly in plastic. Cool until just warm. Add your pumpkin puree about 4 cups to the bowl of your food processor.

Processing a fresh pumpkin into pumpkin puree is not difficult and can be done several different ways. Roll out and fit into a 9 inch pie pan fix rim and refrigerate at least 30 mins more. Push the cooled pumpkin through a sieve into a large bowl.