Recipe Pumpkin Pie Real Pumpkin

Preheat oven to 425 degrees in a medium size mixing bowl whisk together the pumpkin puree granulated sugar brown sugar salt cinnamon ginger nutmeg black pepper cloves and vanilla.

Recipe pumpkin pie real pumpkin. Stir in the milk just until combined and pour the filling into the unbaked piecrust. If using fresh pumpkin roast it cut sides down on a rimmed baking sheet until soft 50 to 60 minutes. Personally i prefer canned pumpkin pie for my pumpkin pie recipe.

Wash the exterior of the pumpkin in cool or warm water no soap. Ingredients pie crust 1 cup all purpose flour 1 2 teaspoon salt 1 3 cup plus 1 tablespoon shortening. Bake at 425 218 c for 15 minutes then lower the temperature to 350 179 and bake for 40 45 more minutes.

Pour into the tart shell and cook for 10 mins then reduce the temperature to 180c 160c fan gas 4. The fresh pumpkin pie also has a different texture with a little bit grainy and a little lumpy even after it is pureed. The large pumpkins for carving are a different kind of pumpkin.

Tougher and have less flavor. If you do use fresh pumpkin pie you will want to be sure to drain the liquid using a paper towel. Push the cooled pumpkin through a sieve into a large bowl.

In a separate bowl combine the sugar salt nutmeg and half the cinnamon. Lightly beat the eggs with a whisk and whisk them into the pumpkin mixture just until combined. Add the pumpkin puree and evaporated milk.

Or 2 9 inch shallow pies. A serrated knife and a sawing motion works best a smooth knife is more likely to slip and hurt you. For a mild pie use the minimum amount of spices.