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Nov 19, 2006 06:20 AM

alright, i need a pumpkin pie recipe using fresh pumpkin........anyone???

I know it's late but I just decided to make one, I have the crust.
Thank you in advance

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    1. You can use any fresh pumpkin in any regular pumpkin pie recipe. Just halve your pumpkin (although if you don't already have a pie pumpkin, I'd suggest using a butternut squash instead--way more flavor and better color), scoop out the seeds and gunk, and roast face down until you can easily poke a knife through. Let cool, scoop out flesh, and let it drain in a colander for a few hours. Mash, spin it in a food processor, or crank through a food mill, and you have pumpkin puree ready to use. I haven't used canned pumpkin for years, and people always wonder why my pie is so good! 1 cup pumpkin, 2/3 cup brown sugar, 1/2 tsp ginger, 1 tsp cinnamon, 3 eggs, beaten; 2 cups evaporated milk or 1 cup cream and 1 cup milk, 1/2 tsp salt. Beat together, pour into unbaked pie shell, bake at 450F for ten minutes, then reduce heat to 350 and bake 20-25 minutes longer. It will continue to cook out of the oven, so don't overcook (middle should still be a little jiggly).

      3 Replies
      1. re: dixieday2

        Second on butternut squash.

        Do *not* use a big jack-o-lantern-type pumpkin. The puree will be stringy and watery, and the pie will be pretty sad.

        1. re: dixieday2

          Dixie, what is the conversion amount from canned pumpkin to fresh? I have a Pumpkin Doodle cookie recipe that I shared with a friend Down Under. She says they don't have canned pumpkin in Australia. If you could please help, she can enjoy the delish cookies. Thanks for your time and consideration to my request.

          1. re: magnotism

            It varies depending on how much of the squash is peel and seeds, but figure roughly one pound of whole squash per cup of cooked puree.

        2. I make a pumpkin pie every year from a small pie pumpkin. Generally I cook the pumpkin in advance, measure out and freeze for Thanksgiving. Here's my adaptation from Horn of the Moon cookbook:

          Cut a small pie pumpkin in half. Turn face down on baking sheet and bake at 375 deg for about 45 minutes until easily pierced w/ fork. Scoop out seeds etc when cool enough to handle. Scoop out pulp and measure out 1-3/4 c. pumpkin pulp.

          Put pumpkin pulp, 3/4 c. honey, 1/4 t salt, 1 t. cinnamon, 1/2 t ground ginger, 1/8 t allspice, dash ground nutmeg, 1/2 c heavy cream, 1/2 c. sour cream, and 2 egg yolks in food processor (or blender) and puree. Beat 2 egg whites separately until stiff, and fold into mixture.

          Pour into pie crust and bake 15 mins at 425 deg, then reduce heat to 350 and bake about 45 mins more until set.

          2 Replies
          1. re: NYchowcook

            I just got finished tasting the pie created from NYchowcook's post. Wow! While we are all familiar with the taste of canned pumpkin pies, this recipe gives you a pie with a flavor that is deep and complex. When you make this pie, each ingredient choice will have an effect on the final flavor. I used an unusual (recommended) green skinned pumpkin, honey from Kauai, fresh ginger and regular cinnamon.

            What would my final product be with a different pumpkin, an Orange Blossom Honey and Saigon or Chinese Cinnamon? Also, taking a hint from "The Heritage of Southern Cooking" cookbook, a Tablespoon or so of regular or flavored brandy can change the whole experience. Great recipe! Great Post! Thank you NYchowcook!

            1. re: NYchowcook

              If anyone is curious, the name of the fresh pumpkin I used was Queensland Blue.

            2. I highly recommend the Great Pumpkin Pie from Rose Levey Barenbaum's Pie and Pastry Bible. It's delicious. I made it with fresh pumpkin-- it's easy to convert from the can b/c she gives weights and volume. I did it as a test for T-day and everyone who tried it loved it.

              3 Replies
              1. re: Procrastibaker

                Yes, my husband has made this one several times already this fall with fresh pumpkin. I think it's delicious too!

                But I do think it's a variation from the "standard" pumpkin pie - less sweet and nutmeggy. The author explains that she really likes pumpkin for itself, and she doesn't like the way most pies cover up the pumpkin flavor with sweeteners and spices. Also, canned pumpkin gives it a smoother texture than fresh.

                So, depending on what you're looking for in the Pumpkin Pie Experience, this one might be a bit different from your expectations. I like this pie in its own right, but sometimes I'm in the mood for the sweetness and spice of other recipes.

                1. re: maryv

                  That's a good point. I should mention that the pumpkin should be very well cooked and must be put through the food processor. As for the spicing in the Great Pumpkin Pie, I forgot to mention that I tinkered with them a bit-- I would cut the ground ginger to 1.5 t. and add .5 t freshly grated nutmeg.

                  1. re: Procrastibaker

                    If you use the right kind of squash, cooking results in a smooth puree. If you use a fibrous pumpkin, putting it through the food processor won't improve matters much.

              2. I make an unusual pumpkin pie using fresh pumpkin. Here is the recipe:

                CHUNKY PUMPKIN PIE

                1 quart sliced pumpkin, as you would slice apples for apple pie (sugar pie pumpkin is the best)
                1 tsp. cinnamon
                1/2 tsp. nutmeg
                1 cup sugar
                Pinch salt
                4 TBS. water (I use 2 TBs or less depending on the pumpkin. Sugar pie pumpkins are very liquid.)
                2 TBS. butter
                2 drops vanilla extract

                Make a double crust recipe of dough. Line a pie pan with bottom crust and dust with flour. Put pumpkin in the pie pan. Add all of the seasonings and the water. Sift a small amount of flour over pumpkin, dot with butter and top with crust. I end up using a 1/8 cup or so of flour, be generous.

                Bake in 350° oven for 1 hour.

                1 Reply
                1. re: halimundy

                  I'm stealing this recipe! I love a textured pie.
                  Have used Sugar or Cheese pumkins in the past, couldn't wouldn't use the canned squished Hubbard squash they mislabel pumkin.
                  Thanks for the excellent idea!