Real Pumpkin Pie

Some people will argue with me on this one, but there is just something about making pumpkin pie without using a can opener that appeals to the farm girl in me.  I did eat a piece of pumpkin pie that I'm sure used canned pumpkin this weekend and missed the real thing. 

 

The hardest thing about real pumpkin pie is actually finding a pie pumpkin.  I found mine in October this year.  They are easiest to find before Halloween.  Now you are thinking you would rather eat your pumpkin pie at Thanksgiving.  No Problem!  Once you have your pumpkin, it will keep for quite a while, and you can prepare your pumpkin puree anytime and keep it in the freezer.  I've kept it for up to a year and it has still been good.

 

You need a pie pumpkin.  This is not the same as you would buy to make a Jack-O-Lantern.  It will be labeled as a pie pumpkin or a sugar pumpkin.  They are often found with the squash in the grocery store or somewhere in the produce section.  I prefer the smaller pumpkins.  The larger ones can be hard to cut into and take longer to cook.  One small pumpkin should be plenty to make a pie.  A larger one will make a few pies.

To prepare your pumpkin puree, split the pumpkin in half, dig out the seeds and put the cut sides down on a baking sheet.  I like to cover my pan in foil for easy cleanup. 

Bake for 45 minutes to an hour at 400 degrees. For larger pumpkins, it may take longer. You will know it is done when you can easily poke a fork through the skin and into the flesh.  You can see where I couldn't poke through easily and just ended p scraping down the side.  If roasting isn't your thing, you can cut it into chunks and boil it until it is tender.  I prefer roasting since it leaves a thicker puree.  The boiled version can be a little watery.

Besides finding the pumpkin, the next most difficult or annoying part is scraping the flesh out of the skin.  I think I'm just impatient so I try to do this when it is hot.  It isn't so much hard as hot.  Once you've dug out all the flesh, blend it in a blender, in a food processor, or my personal favorite, with an immersion or stick blender.  I don't get to use my immersion blender often, so I like to use it.  Puree until you have something smooth like mashed potatoes.  At this point, I usually freeze the puree in one and a half cup portions for pie, or one cup portions for pumpkin bars. 

You can use it to substitute for any recipe calling for canned pumpkin (not canned pumpkin pie filling, canned pumpkin). This may be the only recipe I've ever gotten from my aunt Joanne, but it is the only pumpkin pie my mom will eat.  It has a little different texture than a pie with canned pumpkin, I'm not sure how to describe it.  It just has a fresher texture.

1 1/2 cups pumpkin puree
3 eggs - well beaten
1 cup milk
3/4 cup sugar
3 tsp. pumpkin pie spice
1/2 tsp. salt

Combine all ingredients and pour into an unbaked pie shell.  I'll confess, I've given up on making my own pie crust, so this is a refrigerated Hy-Vee crust, the dough that comes in a roll.  I'll have to look for a homemade one that is worth the effort.  Bake at 400 degrees for 45 minutes to an hour.  I do prefer a glass pie plate when I'm baking, but this pan from my mother-in-law happens to travel nicely for Thanksgiving.

You may need to cover the crust for the last bit of baking to keep it from getting too brown.  I have a tendency to burn this particular pie.  Not that it is difficult not to burn it, but the last two Thanksgivings I haven't heard the timer go off and only remembered to take the pie out when I could smell it.  After the first time I bought a timer that didn't just beep a couple of times before it turned off.  Now if only I could remember to use it.  Luckily I caught this one before it was a tragedy.  Last time, it was destined for the trash can and to make matters worse, I had given away my leftover pumpkin puree.

 

So there you have it, REAL pumpkin pie.  Yes, baking and pureeing the pumpkin isn't as easy as opening a can, but it really isn't that bad.  I'd say it is worth the effort.  Then make sure to top it off with real whipped cream and you will get raved reviews.