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cavusogl 10-19-2005 @ 6:08 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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All pumpkin pie recipes require a can of pure pumpkin. In Turkey we don't have canned pumpkin. How can I do the pie with fresh pumpkin? Can anyone tell me?


girlmed 10-28-2005 @ 5:43 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi cavusogl,

I use fresh pumpkin all the time. Just peel the pumpkin, cut it up in pieces and boil until tender. Drain good. Then mash like mashed potatoes. Find a good recipe for any pumpkin dessert and just use the amount that it calls for in the recipe.

Usually a can of pumpkin is like 14 or 16 ounces. So use that much of the fresh one. I just like fresh better than canned. It's hard to peel, but worth it to me.

Hope this helps you.  Smile  Pat

Thanks Much!!

diana 10-29-2005 @ 8:20 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi cavusogl,

Here's a very good recipe for Fresh Pumpkin Pie using fresh (not canned) pumpkin:

Fresh Pumpkin Pie

9 inch pie crust, unbaked (see recipe below)
1 small to medium sugar pumpkin (or other small pumpkin, weighing approximately 3 pounds)
1 tablespoon vegetable oil
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt
4 eggs, beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream

Preheat oven to 325 degrees F (160 C).

For Pumpkin Puree:
Cut pumpkin in half and remove seeds. Lightly oil the cut surface of the pumpkin halves, and place cut side down on a jelly roll pan that has been lined with foil and lightly oiled. Bake pumpkin at 325 degrees F (160 C) until the flesh is tender when pierced with a fork. Let stand until cool enough to be handled. Scrape pumpkin flesh from the peel, and mash by hand, or puree in small batches in a blender or food processor. Increase oven heat to 400 degrees F (200 C).

In a large bowl, blend together 2 cups of the pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into prepared unbaked pie crust.

Bake pie at 400 degrees F (200 C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack. Serve with whipped cream seasoned with ground cinnamon.

Makes 8 servings

Pie Crust

Crisp and flaky, this crust is good for custard (such as pumpkin pie), chiffon and fresh-fruit pies. For successful pastry making, keep these three tips in mind: Take care not to overblend the fat and flour, add enough water so the dough can be rolled out easily (better a bit too much water than not enough), and handle the pastry no more than necessary. Overblending, adding too little water and handling the pastry too much can make a crust tough. If you like the taste of butter, use it in place of shortening, or try a combination of butter and shortening, which will produce a firmer crust than one made with shortening only. Pastry made with butter must be refrigerated for at least 1 hour before being rolled out.

For a single 9-inch pie crust:
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup vegetable shortening
3 to 4 tablespoons cold water

Combine the flour and salt in a mixing bowl and toss together. Add the shortening. With your fingertips, 2 knives or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water, 1 tablespoon at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass.

With floured hands, pat the dough into a smooth disk. The dough is now ready to use. It is not necessary to refrigerate the dough before rolling out (unless you included some butter), although for convenience it may be covered with plastic wrap and refrigerated for up to 2 days.

Rolling Out the Dough:
Roll out the dough on a floured surface (using the larger piece for the bottom of a double-crust pie) until it is about 12 inches in diameter and 1/8 inch thick, or about 2 inches wider than the top of the pie dish. Try to keep the dough as round as possible.

Transfer the rolled-out pastry to a 9-inch pie dish. Pat the pastry in around the edges to fit the shape of the dish. Trim the edges, leaving a 1 1/2-inch overhang, then fold under the overhang and crimp to form an attractive rim. Prick the bottom and sides of the pastry with a fork. Pour pumpkin pie filling into crust. Bake as instructed above.

Good luck and have a wonderful holiday season.

Sincerely, Diana
Diana's Desserts

yarncrazyct 05-06-2006 @ 8:57 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Thank You so much also, because I was wondering how to make a pumpkin pie from fresh pumpkin Wink

Hope You Have a Honey of A Day !!

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