Here are several pumpkin pie recipes, one using canned pumpkin and one
using a real pumpkin. I make both myself, but I will tell you my family
does prefer it when I make pumpkin pie using a real pumpkin and it's
not as hard as you would think! I've got lots of tips including how to crimp a pie crust!
Personally, I buy Libby's 100% Pure Pumpkin (not pie filling) and follow the directions on the can. I have found that half brown sugar and half white sugar instead of all white sugar gives a richer taste to the pie. You can also use the recipe listed below. Although I do make my own crust, I often use the refrigerated crusts as well!
I will admit that I really can't tell the difference between a pie pumpkin and a pumpkin you buy to carve and put on your front porch unless there is a sign telling me that I'm buying a pie pumpkin! I will say that pie pumpkins are usually smaller and weigh less. For the recipe listed below, I purchased two 6-8" pie pumpkins. To make the pie you will need cooked pumpkin puree. I recommend washing the pumpkins, cutting them in half, scooping out the seeds and pulp and placing them upside down on a parchment paper lined cooking sheet. Then bake them for about 1 hour. Cool and then scrape out the pumpkin pulp with a spoon.
After you scoop out the pulp, I recommend smoothing out the consistency of the pulp using an electric mixer. I find that it helps to measure the amount of pulp you have after it has been smoothed out.
2 cups of homemade pumpkin pulp (see above) or a 15-16 ounce can of canned pumpkin
1/2 cup granulated white sugar
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (12 ounce) can of evaporated milk
1 pie crust
Preheat oven to 425'F
Place wet ingredients (pumpkin and eggs) in a medium sized mixing bowl or stand mixing bowl and mix well.
Combine all of the dry ingredients in a seperate bowl. Add this to the wet ingredients and mix well.
Add evaporated milk and mix well.
Pour this mixture into a prepared pie crust (see pictures below).
Bake at 425'F for 15 minutes, then lower oven temperature to 350'F and bake for an additional 40-50 minutes or until a knife inserted in the center comes out clean.
Chill and serve with whipped cream!
I often use Pillsbury refrigerated pie crusts that can be found in the dairy case at the grocery store. To use, take the rolled up crust out of the fridge and let sit on the counter for about 15 minutes. Then unroll and place in a pie pan. I like to fold over the edges of the crust so that it is easier to crimp.
The easiest way I have found to crimp the edges of the crust is to put the knuckle of my index finger on the inside of the crust and use the index finger and thumb of my other hand to press the dough together in a triangular crimp. Try to keep your crust at the edge (not too far above) of the pie plate so it doesn't over brown in the oven!
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