Can anyone help me with a recipe for making pumpkin pies with real pumpkins? The cook books we have don't seem to help. We are such a talanted group that I know that someone can help. Thanks in advance. smfdoc

-- smfdoc (smfdoc@aol.com), November 20, 1999

Answers

I clean the seeds and stringy stuff out of the pumpkins first. Then I slice them into big wedges. Then I take a large flat pan and put a wire rack in it. I put water in the bottom. Then I place the wedges on the rack cover with tin foil and steam in the oven until soft and cooked. Then I scrape the outer flesh away. You can then use a "ricer" to press out the stringy stuff and leave the goop for pie.

As you can see, it is a lot of work.

Filing is made from 3 1/2 cups pumpkin, 4 eggs, 3 cups evaporated milk, 1 1/2 cup gran sugar.

Then season to start with 1 tsp. salt, 2 tsp. cinnamon, 1 tsp ginger, 1/2 tsp grnd. cloves. Add "pumpkin pie" spice to taste.

Put filing in shells and bake at 425 for 15 min. and 350 for 40-50 min.

-- marsh (armstrng@sisqtel.net), November 20, 1999.

Here's what I do: go to store. BUy cans of pumpkin. Open cans. Plop into mixing bowl, add other ingredients , pour into pie shell, bake.

;0)

Sorry I couldn't resist. Bravo to your wife for doing what I have always wanted to do, but never had the energy!

-- preparing (preparing@home.com), November 21, 1999.

sure. Pumpkin or butternut squash will both make wonderful pumpkin pie. Just cut open- remove seeds, bake in oven til soft. Remove cooked pulp and puree- a squeezo works great if you have one. Cook down a bit if runny or watery til thick. then use same amounts that recipes call for using canned pumpkin- usually about 2 cups/pie. I also add evaporated milk, eggs, molasses and pumpkin pie seasonings- then bake. Yum- make several and freeze- thaws well- i have 2 in the freezer ready for thanksgiving.

P.S.- roast the pumpkin seeds in the oven and salt for snacks too.

-- farmer (hillsidefarm@drbs.com), November 21, 1999.

The above ways work well...but for now, being the lazy bugger that I am, I take the small pumpkin and poke some holes in it with an ice pick and toss in micro wave on high for about 12 minutes. Until its soft to touch. Take it out, cut in half and scoop out the seeds. If the pulp isn't fully cooked, toss back into MW until it is. Scoop out with a large spoon and mix in your spices. Beats the hell out of cutting it up, peeling, etc. Been there, done that.

-- Taz (Tassie123@aol.com), November 22, 1999.

One or two things to add: 1.Make sure you are using an eating(sugar) pumpkin, and not the 'Jack-o-Lantern' type; 2. squeeze excess water out of pulp before measuring or pie will be too runny.

-- Midnightmom (myhouse@bigfoot.com), November 24, 1999.

I made the pie! Thanks marsh for the recipe, followed it to the letter. The pie came out gorgeous and I had twice the filling I needed for one pie, so I put the rest in the fridge.

Then the fridge was full, thanks to that dang bird and all in there, so I left the pie itself on the counter.

This morning I discovered the cat has a sweet tooth. Little kitty-sized indentations in the top of that beautiful browned spicy pie. GR@#$!!

So now I will go and roll out another crust, and be thankful for a recipe that makes enough for two pies.

Thanks for the recipe, marsh.

-- mommacarestx (nospam@thanks.net), November 25, 1999.