I’ve been making pumpkin pie for as long as I can remember. I used a pie pumpkin from the store years ago and it was awful. When Hubby decided to grow Long Neck Pumpkins for the pies, I wondered if I’d have the same experience. But I was pleasantly surprised!
So to get started, Hubby got the pumpkin puree ready for me to make the pie. Here is his post on how he prepared it.
Always have to get out that old recipe card.
You can find the printable recipe HERE.
Then to gather my supplies:
I am still using store-bought crusts. One of these days I’ll try to make my own. I usually put the crust in a nice pie plate, but was in a hurry and left it in the aluminum pan. So I had quite a bit of pumpkin pie mix to put somewhere else. I baked the remaining pumpkin in this separate container. It really turns out as a great way to taste the pie without cutting into it.
We had a hard time just tasting it and almost ate the whole mini casserole pan before dinner!
And the finished piece topped with whipped cream.
The fresh pumpkin pie turned out great. The filling was much thinner than when I used canned pumpkin so I was concerned it would not set up. However, it did beautifully and the taste was wonderful! I’m glad he grew these pumpkins and look forward to more next year.
I always figure the more spilled on and stained the recipe…the better it must be!! Love it…
I read on someone’s blog that they put the pumpkin in the microwave and heat it there and the shell falls right off…instead of scooping out the center (which is more work). Don’t know how long they nuked it, but it sure seemed like an easy way to get the stuff out of the pumpkin!
That pie looks wonderful!
That looks delicious, but don’t be afraid to make crust from scratch! It’s really not that hard. It just takes practice and patience. Elise describes it well here: http://simplyrecipes.com/recipes/perfect_pie_crust/
Just remember to use ICE cold water and not to handle the dough too much 🙂
Anne, Thanks. I appreciate the link and I will try crust next time.