DIY Pumpkin Puree & Pumpkin Pie
Make your own pumpkin puree from a cleaned and cooked pumpkin, and then turn that pumpkin puree into a pumpkin pie too!
Yield: 4 cups puree
Ingredients:
- 1 small to medium size pumpkin
To make a pumpkin pie:
- 2 cups pumpkin puree
- 12 oz can of evaporated milk
- 2 eggs - beaten
- ¾ cup brown sugar - lightly packed
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- unbaked 9" pie crust
Instructions:
To make the homemade puree:
- Cut the top off the pumpkin and then cut the pumpkin in half.
- Clean out all the pumpkin seeds and the stringy parts.
- Line a couple of baking sheets with foil. Put the pumpkin halves face down on the baking sheets and bake in the oven at 350 degrees for an hour or until the pumpkin is soft enough to easily stick a fork in it. Then remove from the oven and let the pumpkin cool down for a few minutes so it's easier to handle for the next step.
- Scrape the cooked flesh from the pumpkin skin and place in a food processor or blender. Process until the puree is smooth.
To use the puree to make pumpkin pie:
- Combine the pie filling ingredients (the puree, milk, sugar, eggs, and spices).
- Pour the filling into the pie pan containing the unbaked pie crust.
- Bake in a preheated 400 degree oven for 40 minutes, or until a knife inserted into the pie comes out clean. (You may need to put strips of foil around the edge of your pie to keep the edges from burning).