Tillie Doyle
Pumpkin pie is a traditional holiday dessert that can be made from scratch using fresh pumpkin. While making a pumpkin pie from scratch can be time-consuming, the result is a delicious, healthy, and fresh alternative to store-bought pies. To make a pumpkin pie from scratch, you will need to prepare the pumpkin, make the filling, and bake the pie. This introduction will focus on the first step: preparing the pumpkin.
| Characteristics | Values |
|---|---|
| Type of Pumpkin | "Sugar" or "Pie" pumpkin |
| Size | 3-6 pounds |
| Cutting Method | Cut in half lengthwise (stem to base) |
| Tools | Sharp knife, cutting board, spoon |
| Baking Sheet | Parchment paper, silicone baking mat or foil |
| Baking Temperature | 375°F-400°F |
| Baking Time | 40-50 minutes |
| Baking Technique | Flesh side down |
| Pureeing Method | Food processor, blender, potato masher, potato ricer, food mill |
| Pureeing Additive | Water |
| Storing | Refrigerate within 2 hours, freeze for up to 3 months |
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What You'll Learn
- Choose the right pumpkin: opt for small, labelled sugar or pie pumpkins
- Cut the pumpkin: use a sharp knife to cut it in half, then scoop out the seeds
- Boil the pumpkin: place chunks in a saucepan with water and simmer until tender
- Peel the pumpkin: remove the skin and return the pumpkin to the pot to mash
- Make the filling: beat pumpkin with milk, sugar, eggs, cinnamon, ginger, nutmeg, and salt
Choose the right pumpkin: opt for small, labelled sugar or pie pumpkins
When choosing a pumpkin to cook for a pie, it's best to opt for small pumpkins labelled as ""sugar" or "pie" pumpkins. These pumpkins are specifically grown for cooking and baking and are smaller than the pumpkins typically used for carving. They have a more silky texture and are more flavourful, with more flesh inside.
Sugar or pie pumpkins typically weigh between 3-6 pounds, and you should choose one that feels heavy for its size. This will ensure that the pumpkin has a good amount of flesh to use in your pie.
To prepare the pumpkin for cooking, start by cutting it in half lengthwise, from stem to base. You can keep the stem on or chop it off, whichever is easier for you. Use a sharp knife to cut through the pumpkin, and be careful not to cut through the stem. Once cut, use a spoon to scoop out the seeds and stringy "guts" from the inside. You can set these aside to roast later if you like.
After preparing the pumpkin, you can follow your chosen recipe to cook it in a pot or oven and create a delicious, homemade pumpkin pie filling.
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Cut the pumpkin: use a sharp knife to cut it in half, then scoop out the seeds
To cut a pumpkin, you will need a large, sharp knife and a large spoon. It is also recommended to use a chopping board and to place the pumpkin on its bottom, opposite the stem, so that it sits steady.
First, push the tip of the knife into the centre of the pumpkin, next to the stem, and cut straight down, right through the pumpkin. Turn the pumpkin on its side and cut through the stem, then crack the pumpkin open. You may need to use the knife to cut through the bottom as well.
Next, use the tip of a large spoon to scoop out the stringy insides and remove the seeds. You can save the seeds to roast later. If any of the stringy bits are particularly tough, use a sharp knife to cut them off.
Now you have large pumpkin halves, which can be roasted in the oven to make roasted pumpkin wedges. Alternatively, you can cut the halves into slices or cubes.
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Boil the pumpkin: place chunks in a saucepan with water and simmer until tender
To cook pumpkin in a pot for a pie, you'll first want to cut your pumpkin into chunks. Choose a pumpkin that feels heavy for its size, and look for one labelled "sugar" or "pie" pumpkin. These are smaller than regular pumpkins and have more flesh inside, making them ideal for pies.
Once you've selected your pumpkin, use a sharp knife to cut it in half, with the stem facing upwards. You can then use a spoon to scoop out the seeds and stringy portions from the inside of the pumpkin. Discard these or set them aside for roasting later.
Now you're ready to boil the pumpkin. Place the chunks in a saucepan and add water until the pumpkin is covered by about an inch of water. Put the saucepan on medium heat and bring the water to a boil. Once it's boiling, reduce the heat to low, cover the saucepan, and let the pumpkin simmer until it's tender. This should take about 30 minutes.
After the pumpkin is tender, drain the water and let the pumpkin cool down. Once it's cool, you can remove and discard the peel. Return the peeled pumpkin chunks to the saucepan and use a potato masher or a food mill to mash or process the pumpkin until it's smooth.
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Peel the pumpkin: remove the skin and return the pumpkin to the pot to mash
Once your pumpkin is cooked, you can remove it from the heat and let it cool down. When it's cool enough to handle, use a knife to peel off the skin. You can also use your hands to pull the skin away from the flesh. Be careful not to waste any of the delicious orange pumpkin flesh!
After removing the skin, return the pumpkin to the pot. Use a potato masher or a fork to mash the pumpkin until it reaches your desired consistency. If you prefer a smoother texture, you can use a food processor, blender, or food mill to puree the pumpkin. Add a little water if it becomes too dry.
Alternatively, you can cut the pumpkin in half and scoop out the seeds before cooking. Leave the skin on and cut the pumpkin into chunks, then follow the cooking instructions as outlined previously. After cooking, simply remove the skin and proceed to mashing or pureeing.
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Make the filling: beat pumpkin with milk, sugar, eggs, cinnamon, ginger, nutmeg, and salt
To make the filling for a pumpkin pie, you'll need cooked pumpkin, milk, sugar, eggs, cinnamon, ginger, nutmeg, and salt. You can cook the pumpkin by boiling or roasting it.
First, cut your pumpkin in half and remove the seeds and stringy portions. You can leave the skin on if you're boiling the pumpkin, but if you're roasting it, rub the pumpkin with a little melted butter or coconut oil, then rub in some brown sugar and sprinkle with cinnamon.
If boiling, cut the pumpkin into chunks and place them in a saucepan with an inch of water over medium heat. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes, or until tender. Drain, cool, and remove the peel. Return the pumpkin to the saucepan and mash with a potato masher or use a food mill until smooth.
If roasting, preheat your oven to 375°F (or 400°F for a shorter cooking time of around 45 minutes). Place the pumpkin halves flesh-side down on a parchment-lined baking sheet and roast for 40-50 minutes. Peel off the skin and add the pumpkin flesh to a blender or food processor.
Once you have your cooked pumpkin, it's time to make the filling. Beat the pumpkin with the milk, sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. You can then pour the filling into your prepared crust and bake according to your recipe's instructions.
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Frequently asked questions
First, cut your pumpkin in half lengthwise, from stem to base. Use a spoon to scoop out the seeds and stringy "guts" from the inside of the pumpkin and set them aside. You can use them later for roasting pumpkin seeds. Leave the skin on and cut the pumpkin into chunks.
Place the pumpkin chunks in a saucepan over medium heat with 1 inch of water and bring to a boil. Reduce the heat to low, cover, and simmer until tender, about 30 minutes. Drain and cool.
Remove and discard the peel. Return the pumpkin to the saucepan and mash with a potato masher or use a food mill or blender until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture.
Beat the pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust and bake in the oven until a knife inserted into the center comes out clean, 40 to 60 minutes.
