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Pumpkin Pie from a REAL Pumpkin

Amy asks: How do I make a pie from an actual pumpkin?

Baking S.O.S. says: An “actual” pumpkin?  What’s THAT?!  I always use canned pumpkin because of the convenience factor–it saves so much time 🙂

What I DO know is that you cannot use the large jack-o-lantern variety of pumpkins to make pie. . . they are grown to be carved, not baked, so the flavor is undesirable for pie.  But because I cannot answer your question from my own personal experience, I am going to defer to someone else who HAS made pumpkin pie from real pumpkins.  I found a very helpful step-by-step photo and instruction tutorial at www.pickyourown.org.  Good luck!

1 comment to Pumpkin Pie from a REAL Pumpkin

  • Lynette

    Fresh pumpkins are my preference when I make pumpkin pie. I use a pumpkin that is smaller and a little darker in color. These smaller pumpkins are often called pie pumpkins. I find mine at our local farmers’ market or Whole Food. I take one pumpkin, stab it a few times and microwave it until it is soft (about 14 minutes depending on the size of the pumpkin). Then I cut it open, remove the seeds and rind. I puree the rest in my food processor. I use the puree in any recipe calling for pumpkin. One of my favorites is on the Libby pumpkin can. Another is from the Moosewood Restaurant Book of Desserts. It is a pecan pumpkin pie. Now we’re ready for the fall.

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