HOMEMADE FRESH PUMPKIN PIE
This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.
Provided by Nancy Scott
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
- With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g
RAW PUMPKIN PIE
We have been trying to eat more raw foods and I found this recipe in Dr. Gabriel Cousen's book Rainbow Green Live-Food Cuisine. This pie is dense and very tasty. I had my pie with a cup of grain beverage coffee. It will satisfy any raw foodies craving for a fall treat. I made my crust using oat groats because I like oats, but this one is good too. I also used 1-15 oz. can of uncooked pumpkin to make this because I didn't have a pumpkin. This would be good with a dolup of Cashew Cream on top.
Provided by Chef Joey Z.
Categories Pie
Time 5h40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE PIE:.
- Blend the pumpkin in a food processor with the S blade until relatively smooth.
- Place the puree pumpkin in a glass bowl with the coconut water or plain water on top. Place the bowl in the dehydrator and dry for 5 hours at 140'F.
- Check it now and again to ensure the water hasn't evaporated completely, its crutial to keep the water coating over the pumpkin to prevent cooking it.
- Drain the apricots. Save the water or drink it, its full of goodies.
- After the pumpkin is dehydrated remove and blend it on high in a high powered blender with the rest of the ingredients.
- Set aside.
- FOR THE CRUST:.
- Mix by had: the flax, help seed, sea salt and coconut butter until you achieve a consistency of course corn meal. Add the almond milk or coconut water and mix.
- Press into a glass 10" pie plate.
- Pour filling into crust and serve warm or chilled.
Nutrition Facts : Calories 329.2, Fat 28.3, SaturatedFat 2.4, Sodium 244.1, Carbohydrate 15.5, Fiber 10.7, Sugar 2.9, Protein 9.1
FROM SCRATCH PUMPKIN PIE
Nancy Fuller's pumpkin pie from scratch from Food Network doesn't call for canned pumpkin, but rather a roasted sugar pumpkin.
Provided by Nancy Fuller
Categories dessert
Time 3h35m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the pumpkin: Preheat the oven to 375 degrees F.
- Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
- For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
- Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
- Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
- For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
- Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
FRESH PUMPKIN PIE RECIPE BY TASTY
Here's what you need: premade pie crust, sugar pumpkin, cinnamon, allspice, cloves, ginger, nutmeg, kosher salt, vanilla, granulated sugar, brown sugar, large eggs, large egg yolk, half & half, egg wash
Provided by Pierce Abernathy
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Gently lay the rolled-out pie crust in a pie dish. Trim the excess dough around the sides.
- Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.
- After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.
- Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.
- Cut the sugar pumpkin into 8 wedges. Use a paring knife or spoon remove all of the seeds and pulp.
- Place the pumpkin on the prepared baking sheet and dry roast for 15-20 minutes, until tender.
- Let the pumpkin cool slightly, then peel off the skin using your hands or a spoon.
- Increase the oven temperature to 425˚F (220˚C).
- Add 16 ounces (455 g) of the pumpkin to a food processor, along with the cinnamon, allspice, cloves, ginger, nutmeg, salt, vanilla, granulated sugar, brown sugar, eggs, egg yolk, and half-and-half. Puree until very smooth, 6-8 minutes.
- Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.
- Let cool at room temp for at least 2 hours, or in the fridge overnight
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 44 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, Sugar 21 grams
FRESH PUMPKIN PIE
In my opinion, there's no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. -Christy Harp, Massillon, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes., Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust., Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.
Nutrition Facts : Calories 303 calories, Fat 14g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 343mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
FRESH PUMPKIN PIE
Pumpkin Pie using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin.
Provided by Cali
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 10
Steps:
- Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
- In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
- Bake at 400 degrees F ( 205 degrees 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.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 59.6 g, Cholesterol 114.6 mg, Fat 17.7 g, Fiber 2 g, Protein 7.5 g, SaturatedFat 6.5 g, Sodium 458.2 mg, Sugar 38.5 g
PUMPKIN PIE MADE FROM A REAL PUMPKIN
Make and share this Pumpkin Pie Made from a Real Pumpkin recipe from Food.com.
Provided by usded99
Categories Thanksgiving
Time 3h15m
Yield 1 pies, 10 serving(s)
Number Of Ingredients 10
Steps:
- Pie pumpkins "are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin. They're only about 6 to 8 inches in diameter (about 20 to 24 inches in circumference). If you're in a pinch and can't find a pie pumpkin, here's a tip: butternut squash taste almost the same! Commercial canned pumpkin is from a variety of butternut, not true pumpkins! If you DO use a regular Jack O' Lantern type pumpkin, you may need to add about 25% more sugar and run the cooked pumpkin through a blender or food processor to help smooth it out.
- Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color. One 6" pie pumpkin usually makes one 10 inch deep dish pie and a bit extra; or 2 9 inch shallow pies!
- Wash the exterior of the pumpkin in cool or warm water, no soap.
- Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you! A visitor suggests using a hand saw.
- And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
- Note: SAVE THE SEEDS:.
- The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast.
- There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves and a stove, so I'll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven. At the end of this document, I've included alternative instructions to replace step 4, if you'd rather use a different method.
- Method 1 - Put it in a microwaveable bowl.
- Remove the stem, and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards.
- Put a couple of inches of water in the bowl, cover it, and put in the microwave.
- Method 2 - Steam on the stovetop.
- You can also cook it on the stovetop; it takes about the same length of time in a steamer (20 to 30 minutes). I use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside.
- Either way, cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out. Normally it takes 20 or 30 minutes in total.
- Whether you cook the pumpkin on the stove, microwave, or even the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.
- Many times the skin or rind will simply lift off with your fingers. I'll bet you didn't realize making your own pumpkin glop -- err, "puree" was this easy!
- Note: there are many varieties of pumpkin and some make better pies that other (due to sugar content, flavor, texture and water content. Drier, sweeter, fine-grained pies; the small (8" across) ones called "pie pumpkins" are best.
- Watery pumpkin?.
- If your pumpkin puree has standing, free water, you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent you pie from being too watery! Beyond, that, I have not found that the water makes a difference - I wouldn't be TOO concerned about it!
- Tip from a visitor: "I make my own pumpkin pies from scratch all the time. To eliminate watery pumpkin I strain my pureed pumpkin through a cloth overnight. If I use frozen pumpkin I do the same again as it thaws out. It works great and my pies cook beautifully.".
- Another visitor reported success using coffee filters in a sieve to drain out excess water.
- Again, don't go to great lengths to remove water; the recipe accounts for the fact that fresh pumpkin is more watery than canned!
- To get a nice, smooth consistency, I use a Pillsbury hand blender. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes.
- A regular blender works, too (unless you made a few frozen daiquiris and drank them first.). Or a food processor or even just a hand mixer with time and patience.
- With the hand blender, it just takes 2 or 3 minutes!
- Another visitor says using a food mill, like a Foley Food Mill, with a fine screen, accomplishes the blending/pureeing very well, too!
- The pumpkin is now cooked and ready for the pie recipe. Get the frozen daiquiris out from step 7 and take a break! :) You may freeze the pie filling.
- Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy. A flaky crust is easy to make! Again, note that unless you use large, deep dish pie plates, you may have enough for 2 pies.
- It is also time to start preheating the oven. Turn it on and set it to 425°F (210°C, for those in Europe) (see my pie crust recipe).
- All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. The right amount of ingredients for this is as follows:.
- 1 cup sugar - or 1 cup Splenda, or 3/4 cup honey (honey may make a heavier pie, though).
- 1.5 teaspoon ground cinnamon.
- 1 teaspoon ground cloves.
- 1 teaspoon ground allspice.
- one half teaspoon ground ginger.
- one half teaspoon salt (optional, I don't use any).
- 4 large eggs.
- 3 cups pumpkin glop (ok -- "sieved, cooked pumpkin").
- 1.5 cans (12oz each) of evaporated milk (I use the nonfat version).
- Mix well using a hand blender or mixer.
- Notes: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however -- if you want a heavy, more dense pie, use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1.5).
- like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.
- Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used whole wheat flour! Tastes the same, but is healthier.
- TIP: What do you do if you end up with more filling than will fit in your pie crust(s)? Easy! Of course, you can make another, smaller pie crust and fill a small pie pan -- or just grease any baking dish, of a size that the extra filling will fill to a depth of about 2 inches (see the photo at right), and pour the extra filling inches then bake it. It will be a crustless pumpkin pie that kids especially love!
- Bake at 425°F (210°C ) for the first 15 minutes, then turn the temperature down to 350°F (175°C) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
- And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!
- I use a blunt table knife to test the pie. The one at left has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done.
Nutrition Facts : Calories 186.7, Fat 6, SaturatedFat 3, Cholesterol 99.4, Sodium 83.2, Carbohydrate 28.1, Fiber 0.5, Sugar 20.6, Protein 6.4
More about "raw pumpkin pie recipes"
RAW PUMPKIN PIE RECIPE BY THE RAW CHEF - RAW, …
From therawchef.com
Ratings 8Calories 404 per servingCategory Dessert
RAW PUMPKIN PIE | FOOD FOR LIFE | HEALTHY RECIPES
From foodforlife.com
Estimated Reading Time 50 secs
RAW PUMPKIN PIE RECIPE | THE RAWTARIAN
From therawtarian.com
5/5 (16)Total Time 1 hr 10 minsCategory Raw Pies And CrumblesCalories 404 per serving
VEGAN PUMPKIN PIE, ALSO RAW! - RAW CUISINE CULINARY
From rawcuisineculinary.com
RAW PUMPKIN PIE — THE GUT LAB
From thegutlab.ca
RAW PUMPKIN PIE RECIPE - BLOGGER
From sharronsguide.blogspot.com
RAW PUMPKIN PIE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
NO FAIL HOMEMADE PUMPKIN PIE - INSPIRED TASTE
From inspiredtaste.net
RAW PUMPKIN PIE - THIS RAWSOME VEGAN LIFE
From thisrawsomeveganlife.com
RAW PUMPKIN PIE - SWEETLY RAWSWEETLY RAW
From sweetlyraw.com
RAW PUMPKIN PIE | BEAUTIFUL ON RAW
From beautifulonraw.com
RAW PUMPKIN PIE RECIPE - ORGANIC LIFESTYLE MAGAZINE
From organiclifestylemagazine.com
HOW TO MAKE PUMPKIN PIE WITH FRESH PUMPKINS | BETTER HOMES
From bhg.com
RAW, EASY PUMPKIN RECIPES - RAWMAZING
From rawmazing.com
PERFECT PUMPKIN PIE - ONCE UPON A CHEF
From onceuponachef.com
RAW PUMPKIN PIE RECIPE | HEALTHY WITH JODI
From healthywithjodi.com
RAW PUMPKIN PIE - DHERBS RECIPES
From dherbs.com
RAW PUMPKIN PIE - DHERBS, INC.
From dherbs.com
THE BEST RAW PUMPKIN PIEROBINS KEY
From robinskey.com
RAW VEGAN PUMPKIN PIE - PLANT CRAFT
From rachelcarr.com
RAW PUMPKIN-MAPLE PIE WITH BAKED OAT CRUST - CHATELAINE
From chatelaine.com
MATTHEW KENNEY'S FAMOUS RAW PUMPKIN PIE RECIPE - CAROL EGAN
From carol-egan.com
RAW VEGAN PUMPKIN PIE - KENNY AND JOANN - RECIPES
From kennyandjoann.com
RAW PUMPKIN PIE - FURTHER FOOD
From furtherfood.com
RAW VEGAN PUMPKIN PIE RECIPE | RAW VEGAN LIVING BLOG
From rawveganlivingblog.com
RAW PUMPKIN PIE TARTS RECIPE {VEGAN, GLUTEN-FREE}
From rawmanda.com
RAW PUMPKIN PIE | PETA
From peta.org
RAW PUMPKIN PIE - GINA SCHADE
From ginaschade.com
PUMPKIN PIE FROM FRESH PUMPKIN | A HOMEMADE THANKSGIVING PIE …
From blessthismessplease.com
RAW PUMPKIN PIE RECIPE - SIMPLY WOMAN | ONLINE MAGAZINE BY …
From simplywoman.com
RAW VEGAN PUMPKIN PIE - LIVE SIMPLY NATURAL
From livesimplynatural.com
RAW PUMPKIN PIE - RAWMAZING RAW AND COOKED VEGAN RECIPES
From rawmazing.com
RAW VEGAN PUMPKIN PIE RECIPE - WANDERLUST
From wanderlust.com
MATTHEW KENNEY'S RAW PUMPKIN PIE RECIPE - WITTEN KITCHEN
From wittenkitchen.com
ROBINHOOD | CLASSIC PUMPKIN PIE
From robinhood.ca
THE BEST GLUTEN-FREE VEGAN NO-BAKE VEGAN PUMPKIN PIE
From thehealthyfamilyandhome.com
RAW PUMPKIN PUREE RECIPE | THE RAWTARIAN
From therawtarian.com
RAW PUMPKIN PIE CAKE - GLUTEN FREE - NEST AND GLOW
From nestandglow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love