Cyndi and I did a first over the weekend….we made pumpkin pie but didn’t use canned pumpkin. I’ll post some pictures of the process the next time we do it, but here is what we did:
peeled the pumpkin
cut up the pumpkin (like you are making mashed potatoes)
steamed it for about 20 min
mashed it with a potato masher
let the water drain out overnight (with some help from a small weight)
At this point, we had about 1.5 cups of pumpkin puree. We then followed the recipe below (it is from this website) to make the pie.
1 cup sugar (metric: 200 grams)
1.5 teaspoon ground cinnamon (metric: 3.8 grams)
1 teaspoon ground cloves (metric: 2 grams)
1 teaspoon ground allspice (metric: 2 grams)
1/2 teaspoon ground ginger (metric: 1.25 grams)
1/2 teaspoon of vanilla extract (metric: 20 grams)
1/2 teaspoon salt
4 large eggs
3 cups pumpkin puree (metric: 0.7 litre)
1.5 cans (12oz each) of evaporated milk
Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
BTW, the pumpkin pie was the best ever. I think we are going to continue doing this in the future. It wasn’t difficult to cook the pumpkin. From past experience, we know we can freeze the puree and use it later. As I said, I’ll update the blog with pictures of cutting up the pumpkin and the cooking process.
Image from meercatbaby via flickr