Fresh Baked Pumpkin Pie

Bake at 425 for 15 minutes.

Fresh baked pumpkin pie. You can even use a sharp knife to score. With a sharp knife cut dough 1 1 2 inch larger than the upside down 8 to 9 inch pie pan. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Throw away the leftover skins or compost them or whatever.

The high fat content of crust makes pumpkin pie perfect for freezing and custards like pumpkin pie filling freeze well. Place pumpkin in a plate because it can ooze. For a large pumpkin 10 on high minutes per pound works great. Don t worry about the burned parts of the skin but if there are any burned parts of pumpkin flesh you may not want to include those.

Bake at 325 degrees f 165 degrees c for 30 to 40 minutes or until the flesh is tender when poked with a fork. With lightly floured hands shape dough into a ball. My best tip is to microwave the fresh pumpkin by piercing it a few times with a serving fork or something long and sharp. The pastry for pumpkin pie does not have to be pre baked.

Cut the pumpkin in half and discard strings and seeds. You ll have to carve out some time for it but you can bake the freshest of the fresh pumpkin pie. Cut pumpkin in half and remove seeds. Reduce heat to 350.

This easy crustless pumpkin pie recipe from jansen chan is perfect for anyone intimidated by pie dough or just in a hurry. The trick to creating a pseudo crust is to liberally butter the pie pan and sprinkle it with sugar preferably coarse raw sugar like turbinado though regular granulated sugar will also work. Look at you you awesome pie baker. Bake in a preheated 375 degrees f 190 degrees c oven for about 1 hours for a medium sized sugar pumpkin or until tender.

Once your baked pumpkin halves have cooled enough to hold grab one and use a spoon to start scraping the soft pumpkin flesh off the skin and into a bowl. It s easy to forget that fresh pumpkins are good for something other than jack o lanterns and festive mantel decorations. On a lightly floured board roll dough out to about 1 8 inch thickness. In a shallow baking dish place the two halves face down and cover with foil.

Once the baked pumpkin has cooled scoop out the flesh and purée or mash it. Set aside 1 3 4 cups save remaining pumpkin for another use. The pie is baked long enough that it will cook through during baking. Gradually beat in milk.

Nothing like fresh pumpkin pie. Bake until a knife inserted in the center comes out clean 40 50 minutes. Roll pastry scraps to 1 8 in. In large bowl combine the mashed pumpkin eggs brown sugar cinnamon salt ginger and cloves.